12 de noviembre de 2017


Chili Cranberry Meatballs

by Buy This Cook That


  • 48 - 64 meatballs (precooked, homemade or frozen)**
  • 1 14 oz can jellied cranberry sauce
  • 1 14 oz can whole berry cranberry sauce
  • 1 12 oz bottle chili (tomato-type) sauce
  • 1 cup Thai sweet chili sauce
  • If Making Our Meatballs
  • 2 lbs lean ground beef
  • 2 eggs
  • 1/2 cup panko bread crumbs
  • 1/4 cup milk
  • 1/4 cup finely minced bell pepper
  • 1/4 cup finely minced onion
  • 2 TB Worcestershire sauce
  • 1 TB butter
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
In a small bowl pour the milk over the bread crumbs, set aside.
In a skillet, melt butter. Saute the bell pepper and onions until tender, about 5 to 7 minutes.
In a large bowl, combine the ground beef, pepper and onions, eggs, bread crumb mixture, and remaining ingredients.
Using a small spoon or scoop, portion out and roll the meat mixture with your hands into 1 inch (or smaller) sized balls.
Place the balls evenly on the broiler pan. Bake for 15 minutes.
If you do not have enough room on your pan to bake them all at once, store the meat mixture in the refrigerator while the first batch is baking.
In a crockpot, whisk together the cranberry sauces and chili sauces.
Add the meatballs (warm or frozen). Cook on high for 1 hour, reduce heat to low and simmer for another hour.

Can keep on warm for several hours.

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