Cranberry Meatballs

  Posted on October 6, 2011  by Leslie Blythe  No comments

2 lbs ground beef
2 large eggs
1/3 cup dry breadcrumbs
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
16 oz can cranberry sauce
12 oz jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 Tbs soy sauce
2 Tbs red wine vinegar
1 tsp dried red pepper flakes

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.