Cranberry & Chili Meatballs

• ground chuck↗2 lbs
• large eggs↗2
• dry breadcrumbs↗1⁄3 cup
• salt↗1 teaspoon
• pepper↗1⁄2 teaspoon
• garlic powder↗1⁄2 teaspoon
• onion powder↗1⁄2 teaspoon
• thyme↗1⁄2 teaspoon
• cranberry sauce1 can

  (16 ounce)

• chili sauce↗1 jar

  (12 ounce)

• orange marmalade↗1⁄4 cup
• water↗1⁄4 cup
• soy sauce↗2 tablespoons
• red wine vinegar↗2 tablespoons
• dried red pepper flakes↗1 teaspoon

Step-by-step instructions

1. 1

   Combine first 8 ingredients in a large bowl.

2. 2

   Shape mixture into about 54 (1-inch) balls.

3. 3

   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.

4. 4

   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.

5. 5

   Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.

6. 6

   Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month.

7. 7

   Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.