Party Cranberry Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 54 |
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Meatballs make a great party food and this recipe makes a lot. You can keep them warm in a slow cooker. They move fast at my parties so plan on refilling the dish.Jessica Hodgson, Peach Bottom, Pennsylvania Ingredients:
2 eggs, beaten |
1/3 cup dry bread crumbs |
1 teaspoon salt |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
2 pounds ground turkey |
1 can (14 ounces) jellied cranberry sauce |
1 bottle (12 ounces) chili sauce |
1/4 cup water |
1/4 cup orange marmalade |
2 tablespoons red wine vinegar |
2 tablespoons reduced-sodium soy sauce |
Directions:
1. In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
2. In a large skillet, cook meatballs in batches until no longer pink; drain.
3. In a Dutch oven, combine the remaining ingredients. Cook and stir over medium-low heat for 5 minutes. Add meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Cool. Transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen meatballs: Thaw in the refrigerator; heat in a Dutch oven or microwave. Yield: 4-1/2 dozen.
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