Cranberry Meatballs Recipe Print Page | MyRecipes.com

By Tom421

Ingredients

• 2 pounds ground chuck
• 2 large eggs
• 1/3 cup dry breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1 (16-ounce) can cranberry sauce
• 1 (12-ounce) jar chili sauce
• 1/4 cup orange marmalade
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon dried red pepper flakes

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Ingredients

2 pounds ground chuck

2 large eggs

1/3 cup dry breadcrumbs

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon thyme

1 (16-ounce) can cranberry sauce

1 (12-ounce) jar chili sauce

1/4 cup orange marmalade

1/4 cup water

2 tablespoons soy sauce

2 tablespoons red wine vinegar

1 teaspoon dried red pepper flakes

Preparation

Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.

Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.