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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 |
| Southern
Living |
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All Rights Reserved.
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