16 oz. can jellied cranberry sauce
1 1/4 c. bottled chili sauce
2 tbsp. brown sugar
1 1/2 lb. ground beef
2 large eggs, lightly beaten
1 c. fine bread crumbs
1/3 c. minced parsley
1/3 c. minced onion
1/3 c. ketchup
1 tbsp. horseradish (optional)
1 clove garlic, pressed

In a bowl, mash cranberry sauce with chili sauce and brown sugar; set aside. Preheat oven to 450°F. Blend ground beef with remaining ingredients. Form meat mixture into 1 1/2-inch meatballs. Set slightly apart on a 10 x 15-inch baking dish.

Bake uncovered in preheated oven about 15 minutes. Pour off and discard fat. Pour cranberry sauce mixture over meatballs. Reduce heat to 350°F and bake, uncovered, and stirring occasionally, until sauce bubbles, about 18 minutes. Keep warm while serving.

Makes about 50 meatballs.