Meatballs with CranApple Sauce

• 1 to 1 1/2 cups corn chex cereal
• 1/2-3/4 cup chicken stock
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 pounds ground beef
• 2 egg
• 3 tablespoons onion, grated
• 3 cloves garlic, finely chopped

For the Cran-Apple Sauce:

• 1 cup whole berry cranberry sauce
• 1 cup no-sugar-added organic applesauce
• 2 tablespoons honey

For the Walnut Parsley Couscous (if serving as a meal):

• 1 1/4 cups chicken stock
• 2 tablespoons butter
• 1 1/4 cups couscous
• Salt and pepper
• 1 cup flat leaf parsley or 2 TBsp dried parsley flakes
• 1/2 cup chopped walnuts, toasted

Serves 8-10 as an appetizer, 4 as an entrée

Pre-heat the oven to 425°F. Place a rack on a large baking sheet. Using a food processor, grind the Chex Cereal into crumbs, then transfer them to a small bowl. Douse the crumbs with the stock to soften. (Don’t clean out the food processor; set aside.) Drizzle the EVOO into a large bowl. Add the beef; season with salt and pepper. Mix in the moist crumbs and the egg, onion, garlic. Roll the meat into 1 1/2-inch-2-inch balls. Arrange on the prepared baking sheet and roast until golden brown, about 15 minutes.

In a small bowl, combine all of the dipping sauce ingredients. Serve with meatballs.

For the couscous: In a medium size saucepan, bring the stock and butter to a boil. Stir in the couscous; season with salt and pepper. Cover the pan, turn off the heat and let stand for 5 minutes. Using the reserved food processor, chop the parsley. Fluff the couscous and stir in the parsley and walnuts.