Sweet and Spicy Cranberry Cocktail Meatballs

• Meat

  • 2 lb Ground chuck

• Produce

  • 1/2 Lemon, Juice from

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Chili sauce
  • 1 12 oz. jar Chili sauce
  • 1 10 oz. jar Hot pepper jelly
  • 1 8 oz. can Jellied cranberry sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar, dark
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 cup Bread crumbs

Found on thecookierookie.com

Description

Ingredients

• 2 lbs. ground chuck
• 1 cup bread crumbs
• 2 large eggs, slightly beaten
• 2 tablespoons Chili Sauce
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons minced onion, opt.
• ½ teaspoon salt
• 10 oz. jar Hot Pepper Jelly
• 12 oz. jar Chili Sauce
• 8 oz. can Jellied Cranberry Sauce
• 2 tablespoons dark brown sugar
• juice from ½ lemon

Directions

• Preheat oven to 350F 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 1½ inch meatballs and place on the prepared baking sheet. Leave at least 1-inch space between meatballs.
• Cook at 350F for 10 minutes then turn each meatball over. Cook another 10-15 minutes or until meatballs are cooked through. Remove from oven.
• *While meatballs are cooking, prepare the sauce.
• In a large skillet over LOW heat, combine all sauce ingredients. Stir until well blended then remove from heat until the meatballs are ready.
• When meatballs are cooked, place them in the sauce in the skillet and simmer for 1-hour or until sauce has thickened.
• ENJOY!
• *The meatballs and sauce can simmer on HIGH in a slow-cooker for the last hour.