Cranberry Meatballs

Cranberry Meatballs

Cranberry Meatballs


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  • 2 pounds ground chuck
  • 2 large eggs
  • 1/3 cup dry breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme


  • 1 (16-ounce) can cranberry sauce
  • 1 (12-ounce) jar chili sauce
  • 1/4 cup orange marmalade
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried red pepper flakes



  1. In a large bowl place ground beef, eggs, breadcrumbs, salt, pepper, garlic powder, onion powder and thyme.
  2. Using your hands combine ingredients until completely mixed.
  3. Shape mixture into about 54 (1-inch) balls.
  4. Cook meatballs, in batches, in a large heavy skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.


  1. Stir together cranberry sauce, chili sauce, marmalade, water, soy sauce, red wine vinegar and dried red pepper flakes in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth.
  2. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.


You can substitute frozen meatballs for fresh handmade ones.  Buy a 2-pound bag frozen, pre-cooked, cocktail-size meatballs.  If using frozen meatballs heat in sauce until completely heated.

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