Cranberry Meatballs
Sweet, savory, tender, fluffy--these Cranberry Meatballs are toothpick-ready & holiday-festive w/ cranberry sauce! Your holiday go-to recipe!
Servings 6 -8 persons
Calories 362kcal
Ingredients
Meatballs:
- 2 pounds ground chuck
- 2 large eggs lightly beaten
- 1/4 cup onion finely minced
- 1/3 cup soft bread crumbs
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
Sauce:
- 1 (16-ounce) can cranberry sauce
- 1 (12-ounce) jar chili sauce
- 1/4 cup sweet orange marmalade
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
Instructions
- In a large mixing bowl, combine the meatball ingredients until evenly combined.
- Shape mixture into a 1-inch meatball, you'll have about 54.
- In a large skillet, brown meatballs in batches, over medium-high heat. Remove browned meatballs to a paper towel-lined plate and set aside.
- In a pan (large enough to accommodate and mix the meatballs-later) mix together all the sauce ingredients until combined. Over medium heat, cook the sauce, stirring occasionally, until the sauce is smooth, about 5 minutes.
- Add the meatballs, reducing heat to low, and cook, gently stirring, for 15-20 minutes or until the center of meatballs are no longer pink. Serve
Notes
- Don't skip browning the meatballs.
- When it's time to compress the meat mixture into balls, don’t overdo it. Just gently roll the balls between your hands.
Nutrition
Serving: 1/8 of the recipe | Calories: 362kcal | Carbohydrates: 13g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 868mg | Potassium: 360mg | Fiber: 1g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 2.7mg