Cranberry & Chili Meatballs

The flavor of these meatballs is distinctive and not what you'd expect from meatballs, which is a pleasant surprise on a buffet or anytime.

• Ready In: 1 hr 10 mins
• Yields: 4 1/2 dozen

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

Directions

1. Combine first 8 ingredients in a large bowl.
2. Shape mixture into about 54 (1-inch) balls.
3. 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.
4. 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.
5. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
6. Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month.
7. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.