Aunt Jenny's Slow-Cooker Meatballs

These meatballs are good served over egg noodles or rice.

1-1/2 pounds extra-lean ground beef
1 cup dry breadcrumbs
1/2 cup egg substitute
1/3 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
Parsley sprigs (optional)

Instructions:

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1-1/2-inch) meatballs. Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, if desired. Yield: 10 servings.

Source: Cooking Light

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