Meatballs in Cranberry Sauce

1 1/4 pound lean ground beef

1/2 pound mild sausage

1/2 cup oatmeal, quick

3 tablespoons wheat germ

2 tablespoons dry bread crumbs

1/2 cup chopped onion

3/4 cup milk

1 egg

1 1/4 teaspoon seasoned salt

1/4 teaspoon garlic salt

1/8 teaspoon pepper

Blend ingredients. Shape into cocktail-size balls. Bake at 425 degrees F for 20 minutes. Make in advance, refrigerate and reheat.

1/3 cup seedless raisins

1/3 cup cranberry-flavored liqueur

1/2 cup onion, finely chopped

1 garlic clove

1 tablespoon butter

8 ounces whole cranberry sauce

1/2 cup lemon juice

5 thin lemon slices

2 tablespoons sugar

2 tablespoons prepared horseradish

1 teaspoon cornstarch

1 cup orange juice

Salt and pepper to taste

For sauce, combine raisins and liqueur. Set aside. Sauté onion and garlic in butter until tender. Add cranberry sauce, lemon juice, lemon slices, sugar, horseradish, salt and pepper. Simmer 3 minutes. Dissolve cornstarch in orange juice and add to sauce. Cook, stirring constantly, until mixture thickens. Add raisin mixture. Bring to a boil. Add meatballs and heat.

Makes 50.