Sweet & Sour Cranberry Meatballs
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Meatballs:
  • 2 - 3 packages ground chicken (about 3 - 4 lbs)
  • 3 eggs (rule of thumb, use 1 egg for each pound of chicken)
  • 3-4 pieces of challah, processed into fine crumbs ( same rule of thumb, one slice for each pound of meat)
  • pinch of kosher salt and a few grinds of fresh pepper
  • ¼ cup regular dry breadcrumbs
  • Sauce #1:
  • 1 jar plain spaghetti sauce
  • 1 small tin tomato sauce
  • 1 small tin tomato paste
  • 3 tablespoons dark brown sugar
  • Sauce #2:
  • 1 tin whole cranberry sauce
  • 1 small can ginger ale, sprite or 7 up
Instructions
  1. Mix all ingredients for the meatballs and set aside.
  2. In a large pot or dutch oven, bring ingredients for sauce #1 to a slow boil.
  3. With wet hands, form a golf ball size meatball and drop into simmering sauce. Once all your meatballs are in the pot, DO NOT STIR. In fact, step away from the pot for at least 10-15 minutes. This is the trick to ensure that your meatballs don't transform into a MEAT sauce.
  4. Give the pot a good shake once you see the meatballs look lightly cooked. Cover and simmer for one hour.
  5. For the second hour, add sauce #2 ingredients into the pot. Continue simmering for another 60 minutes covered. Can be made ahead and frozen or served hot.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/10/11/sweet-sour-cranberry-meatballs/