Southern Living Cranberry Meatballs
 
 
Ingredients
  • 2 pounds ground chuck
  • 2 large eggs
  • ⅓ cup dry breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon thyme
  • 1 (16-ounce) can cranberry sauce
  • 1 (12-ounce) jar chili sauce
  • ¼ cup orange marmalade
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried red pepper flakes
Instructions
  1. Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
  2. 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.
  3. 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.
  4. 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.
Recipe by Baked in the South at https://bakedinthesouth.com/2014/12/southern-living-cranberry-meatballs/