• 1-1/2 lbs. ground sirloin (90% lean, 10% fat)
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup egg substitute
• fresh parsley, chopped or dried to taste
• 2 tbsp. onion, minced; I often add a little more as some of the onion falls off into the sauce
• 1/3 cup ketchup (reduced sugar)
• 2 tbsp. brown sugar
• 1 tbsp. fresh lemon juice
• 1 (16 oz.) can jellied cranberry sauce
• 1 (12 oz.) bottle chili sauce

Combine first 5 ingredients in a large bowl; stir just until blended.  Shape mixture into 30 (1-1/2-inch) meatballs using a stainless scoop making the meatballs the same size.  Place in 4 quart slow cooker.

I have also cooked then on a rack over a sheet pan at 425°F for 10 minutes, then turned and cooked 5 minutes more. This helps to keep them together before adding to the slow cooker and then I reduced the cooking time. You can also render some of the fat by cooking them in the microwave

Combine the rest of the ingredients in a saucepan and cook until cranberry sauce has melted.  Pour over the meatballs, stirring gently.  Cover with the lid; cook on high heat setting for 1 hour.  Reduce heat setting to low and cook for another 2-3 hours, or when the meatballs reach 165 degrees.

Recipe can be doubled, just adjust the cooking tiime.

Points 7 (3 meatballs and 2 tbsp. sauce)

Recipe by cookingwithauntjuju.com