Cranberry Orange Meatballs

I am starting to stock up on cranberries so I will have some during the off season. It isn’t unusual to have 12 plus pounds of cranberries in my freezer by New year’s day. It also isn’t unusual for to be completely out of my stockpile by August.

Orignally, these meatballs were used as an appetizer but I made them a little bigger so the could serve as a main meal over noodles or a baked potato with a salad.

Cranberry Orange Meatballs

3/4 cup chili sauce

3/4 cup cranberry sauce

2 TBS orange juice

1 lb ground beef

4 TBS bread crumbs

1 tsp basil

1/2 tsp thyme

1/2 tsp oregano

In a small bowl, combine the chili; sauce, cranberry sauce and orange juice, mix well and set aside. In a medium bowl, combine ground beef, bread crumbs, basil, thyme and oregano, mix well. Using 2 tablespoons of the ground beef mixture, form into meatballs and place in a 2 quart baking dish. Pour the cranberry mixture ovet the top and bake for 60 minutes.

Note: To make enough cranberry sauce for this recipe place 1 cup fresh or frozen cranberries, 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to boil; reduce the heat to a simmer Simmer for 10 minutes until the berries burst and the sauce starts to thicken.