Cranberry Meatballs
Everyone loves a great meatball appetizer at a party!
Servings: 48 meatballs
Ingredients
MEATBALLS:
- 2 pounds ground beef (don't use less than 10% lean)
- 2 large eggs
- ⅓ cup dried bread crumbs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
SAUCE:
- One 16-ounce can jellied cranberry sauce
- One 12-ounce jar chili sauce
- ¼ cup orange marmalade
- ¼ cup water
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- chopped chives or chopped green onion, for garnish (optional)
Instructions
- In a large bowl, combine the first 8 ingredients (through thyme). Shape the mixture into about 48 (1-inch) balls.
- Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove the meatballs from the pan, and drain well on paper towels.
- In a large saucepan, stir together cranberry and chili sauces and remaining ingredients over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add the meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until the centers of the meatballs are no longer pink.
Notes
- Bottled chili sauce is found in your market near the ketchup.
- 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.
Nutrition
Serving: 1serving (3 meatballs) | Calories: 66kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 211mg | Potassium: 98mg | Fiber: 1g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg