Cranberry Bbq Meatballs

• 1 cup bottled chili sauce (such as Heinz)
• 3/4 cup unsalted chicken stock
• 1/4 cup light brown sugar
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 2 tablespoons sauce from canned chipotle peppers in adobo sauce
• 2 (14-ounce) cans cranberry jelly
• 1 1/2 teaspoons kosher salt, divided
• 3 tablespoons butter
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 6 garlic cloves, minced
• 1 1/2 pounds 85/15 ground beef
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/4 cup chopped fresh sage
• 1 teaspoon freshly ground black pepper
• 3 large eggs
• 6 tablespoons olive oil

1. Whisk together first 7 ingredients and 1/2 teaspoon salt in a large saucepot over medium heat. Cook, whisking frequently, 12 minutes or until sauce thickens slightly.
2. Melt butter in a large nonstick skillet over medium-high heat. Add onion, celery, and garlic; saute 5 minutes or until softened. Transfer mixture to a large bowl; let cool 10 minutes. Add remaining 1 teaspoon salt, beef, and next 4 ingredients. Mix thoroughly--by hand works best--and shape into 48 (3/4-ounce) balls.
3. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of meatballs. Cook 5 minutes, turning to brown evenly. Remove from pan. Repeat with remaining oil and remaining meatballs.
4. Heat sauce in a large Dutch oven over medium-high heat. Adjust heat to maintain a very low simmer. Add meatballs (you may have to do this in 2 batches depending on the size of your pot), and simmer 7 minutes.

chili sauce, light brown sugar, cider vinegar, soy sauce, peppers, cranberry jelly, kosher salt, butter, onion, celery, garlic, ground beef, fresh sage, freshly ground black pepper, eggs, olive oil

Taken from www.myrecipes.com/recipe/cranberry-bbq-meatballs (may not work)