CRANBERRY MEATBALLS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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

Directions

  • 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.

Notes

We had a 'gather around the coffee table' for an appetizer party - these were a hit! I tweaked some of the spices to jazz it up a bit.

Categories: Appetizer  Beef 
© 2006-2014 BakeSpace, Inc. All Rights Reserved