Cranberry Meatballs - cooking recipe

Ingredients
    2 lbs 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.

Leave a comment