Aunt Jenny's Slow-Cooker Meatballs

Source: Cooking Light
Yield: 10 servings

1 1/2 pounds extra-lean ground beef
1 cup dry breadcrumbs
1/2 cup egg substitute
1/2 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/2 cup ketchup2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
1 (12-ounce bottle chili sauce
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 electric slow cooker.Gently stir in meatballs.Cover with lid; cook on low-heat setting for 8 to 10 hours.Garnish with parsley, if desired. Serve over cooked egg noodles