Cranberry Meatballs



1 pounds ground chuck
1 large egg
1/4 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon thyme
8 oz. cranberry sauce
6 oz. chili sauce
1/4 cup orange marmalade
1/4 cup water
1 tablespoons soy sauce
1 tablespoons red wine vinegar
1/2 teaspoon dried red pepper flakes

1. Combine first 8 ingredients in a large bowl. Shape mixture into about 30 (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.
2. 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. if desired.

Yield: about 2 1/2 dozen