Cranberry Cocktail Meatballs

From Diana Rattray, your Guide to Southern Food Cranberry Cocktail Meatballs 2 pounds Ground beef 1 cup Corn flake crumbs 2 Eggs 1/2 cup Chopped, fresh parsley 1/3 cup Ketchup 3 tablespoons Minced onions 2 tablespoons Soy sauce 1/4 teaspoon Garlic powder 1/4 teaspoon Pepper Sauce 16 ounces Can, jellied or whole cranberry sauce 12 ounces Chili sauce 1 tablespoon Brown sugar 1 tablespoon Lemon juice  In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on low for serving. Makes 4 to 5 dozen meatballs, depending on size.