These meatballs are good served over egg noodles.

1 1/2	lbs.	extra-lean ground beef
1	c.	dry breadcrumbs
1/2	c.	egg substitute
1/3	c.	chopped fresh parsley
2	tbsp.	minced fresh onion
1/3	c.	ketchup
2	tbsp.	brown sugar
1	tbsp.	lemon juice
1	can	jellied cranberry sauce (16 oz.)
1	bottle	chili sauce (12 oz.)
		Parsley sprigs (optional)

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.

Combine ketchup, sugar, juice, and sauces in a crock pot; gently stir in meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.