Recipe | "Easy Cranberry Meatball Appetizer" by Sue Ready

"Meatballs get a holiday makeover using jellied cranberries. Meatballs can be made with ground venison, ground chuck or hamburger. Using prepared meatballs from the frozen food section is a time saver. I used 2-24 oz. bags of pure Angus beef meatballs. The sauce is enough to cover 2 bags of meatballs." - Sue Ready

Ingredients:
  • 2 lbs. meat
  • 2 large eggs
  • ¾ cup dry breadcrumbs
  • salt and pepper to taste
  • ½ tsp. garlic powder
  • ½ tsp. thyme
  • ½ tsp. parsley flakes
  • 1/3 cup chili sauce
Sauce Ingredients:
  • 1 can (14 oz.) jellied cranberry sauce
  • 1 (12 oz.) jar chili sauce
  • ¼ cup marmalade
  • 1/2 cup water
  • 2 TB. soy sauce
  • 2 TB. red wine vinegar
  • ½ tsp. red pepper flakes
  • Meatball Directions:
  • Combine and shape into 54 1-inch balls
  • Place meatballs on a lightly greased cookie sheet and cover with foil
  • Bake at 350 degrees for 25 minutes. 
  • Remove meatballs, drain on paper towels, cool. 
Sauce Directions:
  1. In a saucepan over medium low heat combine all sauce ingredients.
  2. Cook about 20 minutes, stir occasionally.
  3. In a large pot add meatballs, pour sauce over and simmer for an hour on stove or baked covered @325 degrees for an hour or place in a crockpot on low for 2-3 hours.

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