MEATBALLS:

2 lbs. ground beef
1 c. Corn Flake crumbs
1/3 c. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. instant minced onion
2 eggs, slightly beaten
1/2 c. ketchup
2 tbsp. soy sauce

SAUCE:

1 (1 lb.) can jellied cranberry sauce
1 (12 oz.) bottle chili sauce
2 tbsp. light brown sugar, packed
1 tbsp. bottled lemon juice

In heavy saucepan, combine sauce ingredients and cook over low heat until cranberry sauce melts and mix is smooth, stir occasionally. Leave on lowest heat while making meatballs.

In large mixing bowl, combine all meatball ingredients and mix well. Form in balls (size of large marble to size of walnut, depending on use). Line in 15 x 10 x 2 inch pan. Pour sauce over meatballs. Bake 25 minutes in 350 degree preheated oven. DO NOT over cook. Serve in chafing dish over candle. Very good over noodles or rice for a meal if any leftovers.

To make ahead: Make meatballs, freeze without cooking on cookie sheet with plastic wrap laid over, store in plastic bags after freezing. At time of serving, cook sauce as above. If cooking frozen meatballs, allow about 5 extra minutes cooking time.

Above makes approximately 125 "small" meatballs. Enough for 25 to 30 people with other food.