Shelly's Recipe

CRANBERRY MEATBALLS

Category: Meatballs

2 lbs ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 tsp salt
1/2 tsp pepper, garlic powder, onion powder and thyme
1 (16-oz) can cranberry sauce
1 (12-oz) jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 tbsp soy sauce
2 tbsp 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.