Piquant Cocktail Meatballs

Name: Piquant Cocktail Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground round*; 1 c. corn flake crumbs; 1/3 c. dried parsley flakes; 2 eggs; 2 Tbsp. soy sauce; 1/4 tsp. pepper; 1/2 tsp. salt; 1/2 tsp. garlic powder; 1/3 c. catsup; 2 Tbsp. instant minced onions; 1 lb. can jellied cranberry sauce; 1 (12 oz.) bottle chili sauce; 2 Tbsp. brown sugar; 1 Tbsp. bottled lemon juice *

Eats Now Editorial Team · 168 kcal · Meat & Poultry

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Piquant Cocktail Meatballs – a delicious recipe with ground round, corn flake crumbs, parsley flakes, eggs, soy sauce, pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lb. ground round*
1 c. corn flake crumbs
1/3 c. dried parsley flakes
2 eggs
2 Tbsp. soy sauce
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/3 c. catsup
2 Tbsp. instant minced onions
1 lb. can jellied cranberry sauce
1 (12 oz.) bottle chili sauce
2 Tbsp. brown sugar
1 Tbsp. bottled lemon juice *

1
*Use ground round so there isn't a lot of fat floating in pan.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lb. ground round*, 1 c. corn flake crumbs, 1/3 c. dried parsley flakes, 2 eggs, and more.

Yes, Piquant Cocktail Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
168 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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