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Party Cranberry Meatballs

 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.
Nutritional 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.