Cranberry Meatballs
photo by KerfuffleUponWincle
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
4.5 dozen
ingredients
- 907.18 g ground chuck
- 2 large eggs
- 78.78 ml dry breadcrumbs
- 4.92 ml salt
- 2.46 ml pepper
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 2.46 ml thyme
- 453.59 g can cranberry sauce
- 340.19 g jar chili sauce
- 59.14 ml orange marmalade
- 59.14 ml water
- 29.58 ml soy sauce
- 29.58 ml red wine vinegar
- 4.92 ml 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.
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Reviews
-
VERY TASTY! Not as sweet as the meatballs made with chili sauce and grape jelly. I used 2.66 pounds of ground round, and increased the meatball ingredients appropriately, but did not increase the sauce ingredients. I substituted a heavy handed 1/4 teaspoon Cayenne pepper for the red pepper flakes. I made 88 (1-inch ) balls with a small cookie scoop, and baked them on parchment paper for 15 minutes at 400F ~ Made for Fall PAC 2011.
Tweaks
-
VERY TASTY! Not as sweet as the meatballs made with chili sauce and grape jelly. I used 2.66 pounds of ground round, and increased the meatball ingredients appropriately, but did not increase the sauce ingredients. I substituted a heavy handed 1/4 teaspoon Cayenne pepper for the red pepper flakes. I made 88 (1-inch ) balls with a small cookie scoop, and baked them on parchment paper for 15 minutes at 400F ~ Made for Fall PAC 2011.
RECIPE SUBMITTED BY
Mrs. Flick
Copley, 75
<p>I am a wife and mother of 3 children. I work pt.</p>