Cranberry Meatballs
Submitted by Laura Bergman
Ingredients
- 2 lbs. ground chuck
- 1 cup breadcrumbs
- 2 lg. eggs slightly beaten
- 2 Tbsp. sweet chili sauce
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. minced onion
- 1/2 tsp. kosher salt
- Cranberry Pepper Jelly Sauce:
- 1 jar 10 oz. hot pepper jelly
- 1 bottle 12 oz. chili sauce
- 1 can 8 oz. jellied cranberry sauce
- 2 Tbsp. dark brown sugar
- 1 Tbsp. lemon juice from 1/2 lemon
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, combine ground chuck, breadcrumbs, eggs, chili sauce, Worcestershire sauce, onion, and salt. Mix until all ingredients are incorporated but do not overwork the mixture or the meatballs will be tough. Form into 1 1/2” meatballs and place on the prepared baking sheet. Leave space between meatballs. Bake for 10 minutes, then turn each meatball over. Cook another 10-15 minutes, or until meatballs are cooked through. Remove from oven. While meatballs cook, prepare the sauce. In a large skillet on low heat, combine ingredients for sauce. Stir until blended then remove from heat until the meatballs are ready. When the meatballs are cooked, place them in the sauce in the skillet and simmer for 1 hour, or until the sauce has thickened.