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Party Cranberry Meatballs

Meatballs make a great party food and this recipe makes a lot. You can keep them warm in a slow cooker. They move fast at my parties so plan on refilling the dish.—Jessica Hodgson, Peach Bottom, Pennsylvania

54 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

2 eggs, beaten
1/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 pounds ground turkey
1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
1/4 cup water
1/4 cup orange marmalade
2 tablespoons red wine vinegar
2 tablespoons reduced-sodium soy sauce

Directions

In a large bowl, combine the first seven ingredients. Crumble turkey
over mixture and mix well. Shape into 1-in. balls.
In a large skillet, cook meatballs in batches until no longer pink;
drain.
In a Dutch oven, combine the remaining ingredients. Cook and stir
over medium-low heat for 5 minutes. Add meatballs. Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes or until heated
through. Cool. Transfer to freezer containers. Freeze for up to 3

2 of 2

Party Cranberry Meatballs (continued)

Directions (continued)

months.
To use frozen meatballs: Thaw in the refrigerator; heat in a Dutch
oven or microwave.
Yield: 4-1/2 dozen.

Editor’s Note: To use immediately, cook as directed.

Nutrition Facts: 1 meatball equals 61 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 196 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.