Cranberry & Chili Meatballs

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READY IN: 1hr 10mins
UNITS: US

INGREDIENTS

Nutrition
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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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