Try a unique twist on a classic recipe by cooking meatballs in a decadent, cranberry, orange marmalade and soy sauce mixture.
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
How to Make It
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
Note: 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.
This is a good recipes but the sauce has too much of the chili sauce flavor and it taste like ketchup too much. Also, I would add only 1/2 the amount of thyme. The spice is a little too potent even in the sauce for my liking. I would grate an onion into the ground meat next time and omit the thyme increase the orange marmalade and/or cranberry sauce decrease the amount of chili sauce.
This was a nice addition to a Christmas party I had for about 30 people. I was able to make the entire recipe a few days ahead and freeze it, defrost it the night before the party and warm for about 30 min as guest started arriving. The meatballs took a while to make, but I think the sauce was definitely worth the time. I added an extra cranberry sauce, because I thought it was too orange-y, but overall it was a hit. I had this as one of several appetizers, and I had very few left. I would make this again, especially for the holidays.
This was good, but a little simple for my taste. It was very easy and a good, solid dinner recipe, though. I served it with mashed potatoes and green beans. Not sure if I'll make it again, but the leftovers certainly will not go to waste.
Used frozen meatballs and modified the recipe using 2 tablespoons of chili paste (couldn't find chili sauce) and the entire jar of orange marmalade to cut the heat. Won an award at my Division's holiday party!
I served these at my cookie exchange yesterday and they were very good. I'll definitely make them again and saved my notes for the modifications I made: I added 1/3 cup finely chopped onion; substituted 2 tsp. TexJoy Steak Seasoning for all the spices. Instead of cooking them stove top, I convection baked them at 350 for 15 minutes and this made them evenly brown. I used a very lean beef so there was almost no fat to drain. (The meatballs were great with nothing on them and could be used with pasta sauce or any way you'd normally serve them.) For the sauce I wasn't sure what the chili sauce was that was called for--I used a 6 oz bottle Thai Kitchen brand Sweet Red Chili Sauce and it was fine. Also, I didn't have the orange marmalade and didn't miss it. I was tempted to put in some of my cranberry-orange relish but chickened out! It would probably have been good too! As it was, the sauce was very nice and the cranberry sauce was nice but my husband says he didn't know it was in it!