Cranberry Meatballs

• 2 lbs ground chuck
• 2 large eggs
• 1/3 cup dry breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1 (16 ounce) can cranberry sauce
• 1 (12 ounce) jar chili sauce
• 1/4 cup orange marmalade
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon dried red pepper flakes

1. Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
2. 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.
3. 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.
4. 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.

ground chuck, eggs, breadcrumbs, salt, pepper, garlic powder, onion powder, thyme, cranberry sauce, chili sauce, orange marmalade, water, soy sauce, red wine vinegar, red pepper

Taken from www.food.com/recipe/cranberry-meatballs-272205 (may not work)