Meatballs in Cranberry Chili Sauce
1 tablespoon butter
½ cup finely chopped onion
2 jalapenos, seeded and minced
2 lbs. Ground chuck
1 cup toasted bread crumbs
1 tablespoon chopped fresh parsley
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs, lightly beaten
In a small skillet melt butter over medium heat. Add onion and jalapeno; cook, stirring frequently, 4-5 minutes or until onion is tender. Preheat oven to 350. Line a rimmed baking sheet with aluminum foil, place a cooling rack over foil and spray with nonstick spray. In a large bowl combine ground chuck, bread crumbs, parsley, sale, pepper, and onion mixture. Add eggs, stirring to combine. Shape mixture into about 48 2” meatballs, and place in a single layer on prepared rack. Bake 20-25 minutes or until meatballs are cooked through. Serve hot, stirred into Cranberry Chili Sauce.
Cranberry Chili Sauce
2 16-ounce cans whole berry cranberry sauce
12 oz. Jar chili sauce
1 tablespoon firmly packed brown sugar
1 tablespoon prepared horseradish
Combine all ingredients in dutch oven and cook over medium heat until thoroughly combined and heated through.
