Combine meat, egg, garlic, and ketchup. Form into 1 ½-inch balls. 

In a large pot, combine tomato sauce and cranberry jelly over medium heat. Add meatballs in a single layer only (if they won’t all fit, do it in two batches).

Cook for about 25 minutes. The sauce should be simmering gently but not boiling.

Let cool. Serve with rice or spaghetti.

Recipe by Rachel Rosen.

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