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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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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:
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.
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