CRANBERRY & CHILI MEATBALLS
The flavor of these meatballs is distinctive and not what you'd expect from meatballs, which is a pleasant surprise on a buffet or anytime.
Provided by Juenessa
Categories Meat
Time 1h10m
Yield 4 1/2 dozen
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 666.9, Fat 20.2, SaturatedFat 7.3, Cholesterol 225, Sodium 2259.9, Carbohydrate 73, Fiber 6.1, Sugar 57.8, Protein 45.8
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