Holiday Meatballs with Cranberry Glaze

MEATBALLS: Mix about 1 1/2 to 2 lbs. of ground chuck with 2 eggs, and 1 lb. of Stovetop stuffing made with 1 cup of water. Mix well and make into 20 to 30 meatballs. Bake in a pyrex 9 x 14 dish in the oven at 350' for about 30 minutes or till done. Turn once.
Freeze half of the meat. Place the rest of the meatballs in a smaller dish and cover with sauce.
SAUCE: 1 16 oz. can of cranberry sauce with 1 cup of Sweet Baby Rays Barbeque Sauce. Heat till almost melted and pour over meatballs and bake at 200' for at least 30 minutes. Holds very well for cocktail meatballs on a buffet or served over white rice.

• This is a great recipe for leftover stuffing.