Cranberry & Chili Meatballs |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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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. 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.
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