Foto: RecipeGirlIngredients
48 servings
- 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
- 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))
Steps
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.
Nutrition Facts
Macronutrients
Calories66
Source: RecipeGirl
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