adapted by http://theresalwaysthyme.blogspot.com
1 can jellied cranberry sauce (or a jar of Grape Jelly!)
1 bottle Heinz chili sauce
1 Vidalia onion
2-3 cloves garlic, minced, chopped, whatever
1/2 jar Prego Spaghetti sauce
4 carrots, sliced into coins
big handful of dried plain breadcrumbs
large package of chopped meat (2 lbs)
1/4 cup water
salt and pepper
couple tablespoons of ketchup
2-3 splashes Worcestershire sauce
4 carrots, washed and peeled and sliced into coins
Mix the eggs, salt and pepper, ketchup, Worcestershire sauce, water, breadcrumbs and chopped meat all together. Make very tiny little meatballs and brown them in a skillet.
Meanwhile, in a pot, heat the garlic and the onions, until the onions start to soften and turn golden. Add the cranberry sauce and mix it up until it melts, then pour in the bottle of Heinz Chili sauce and the half jar of Prego sauce. Add the sliced carrots. Stir everything together and bring to a boil, then lower heat to simmer. Add the browned meatballs and stir. Simmer for at least an hour, stir occasionally. I did two hours.
We served it over spaghetti! Egg noodles are good, too!