Prep 35 mins
Cook 20 mins
I find this is the best recipe for appetizer meatballs everyone seems to like this one when I serve it at my get togethers, but you most certainly can use your own favorite meatball recipe for this, or see my Parmesan meatball Kittencal's Italian Melt-In-Your-Mouth Meatballs you can reduce the garlic amount to taste if desired. Don't omit the dry onion soup, it what makes these meatballs Yield is only estimated and all amounts can be adjusted to taste.
- 2 1⁄2 lbs lean ground beef
- 2 tablespoons fresh minced garlic (or to taste)
- 2 small eggs, slightly beaten
- 2 (1 ounce) packageslipton dry onion soup mix (can use only one package, two is better!)
- 2 -3 tablespoons grated parmesan cheese (optional)
- 1⁄4 cup breadcrumbs
- 2 teaspoons black pepper (or to taste)
- 1 teaspoon seasoning salt (can use more)
- 1 (16 ounce) can cranberry sauce
- 1 teaspoon garlic powder (or to taste)
- 1 (12 ounce) jar Heinz Chili Sauce
- 3⁄4 cup marmalade
- 1⁄4 cup water
- 2 tablespoons soy sauce (can use more)
- 2 tablespoons red wine vinegar
- 1 -2 teaspoon dried red pepper flakes
- black pepper (optional)
- In a bowl combine all the meatball ingredients together.
- Shape into 1-inch balls.
- In a skillet brown the meatballs in hot oil over medium heat for about 5-6 minutes (meatballs will not be completely cooked through) remove and drain on paper towels.
- For the sauce; in a large saucepan mix together the cranberry sauce with all remaining ingredients; cook over medium heat stirring constantly until smooth.
- Season with black pepper if desired.
- Add in the browned meatballs; reduce heat to low and cook about 20-25 minutes or until the centers are no longer pink.
10 STARS! I have been making the chili sauce-grape jelly version for years and wanted something different this year. This will now be my standby recipe! The sauce is much better than my old version. The marmalade and soy sauce are nice additions. Thanks for this keeper. I am going to make another batch for New years! Made for Tag game at kittencalskitchen.com
Everyone loved them. Thanks.
I made this right before christmas for my son's brunch at school, ALL the teachers loved them the kids gobbled them up too. I didn't have time to make meatballs so I cheated and bought some already made (frozen)..I made the sauce on the stove then transferred it to the crockpot with the already heated meatballs and cooked on low for a couple of hours. The sauce had a "twang" due to the peel in the marmalade but MAN this stuff was DELISH!! I'm making it again tomorrow for a fellowship meeting at my church but I'm gonna double the batch and use half marmalade and half grape jelly..will let you know how it turns out...Thanks for this recipe, Kittencal, it's a keeper for sure!!!!