SAUCE:

2 (12 oz.) bottles chili sauce
2 (1 lb.) cans whole berry cranberry sauce
1 med. head cabbage, finely shredded
Juice of 1 lemon

Place all ingredients for sauce in large saucepan. Simmer 1/2 hour.

MEATBALLS:

3 lb. lean ground beef
1 med. onion, finely chopped
1 med. green pepper, finely chopped
1/2 c. milk
2 eggs
1 c. bread crumbs
2 tbsp. Worcestershire sauce
Salt and pepper to taste

Put all ingredients for meatballs in large bowl and mix thoroughly. Form into 1 to 1 1/2 inch balls (smaller if to be used for appetizers). Carefully add to simmered sauce and cook WITHOUT STIRRING for 15 minutes. Stir and simmer an additional 45 minutes. Serve with buttered noodles.

IMPORTANT: Refrigerate 24 hours before reheating and serving. Makes 12 ample dinner servings, 25 appetizer servings.