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APPETIZER
FINGER FOODS:
Cranberry Meatballs
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Cranberry
Meatballs |
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Festive...
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2
lbs |
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ground chuck |
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2
large |
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eggs |
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1/3
cup |
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dried breadcrumbs |
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1
tsp |
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salt |
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½
tsp |
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pepper |
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½
tsp |
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garlic powder |
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½
tsp |
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onion powder |
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½
tsp |
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thyme |
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16
ounce |
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can
cranberry sauce |
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12
ounce |
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jar
chili sauce |
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¼
cup |
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orange marmalade |
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¼
cup |
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water |
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2
Tbs |
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soy
sauce |
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2
Tbs |
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red
wine vinegar |
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1
tsp |
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dried red pepper flakes |
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1 |
Combine
first 8 ingredients (thru thyme) in a large
bowl. Shape mixture into about 54 (1-inch)
balls. |
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2 |
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. |
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3 |
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. |
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Yield: 4 1/2
dozen |
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Cooking Tips |
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*Bottled chili sauce
is found in your market near the ketchup. |
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**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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Recipe Source |
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Southern Living |
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