A wonderful spicy, sweet,
and moist appetizer...
Yields: 36
Prep: 15 Mins. |
Bake: 20 Mins. |
Simmer: 30 Mins.

Posted by Sandra

***Meatballs:1 pound lean venison burger --(or your preference of ground meat)1 egg, slightly beaten2 tablespoons milk1/2 cup panko (Japanese breadcrumbs), or regular1 garlic clove, minced3 tablespoons onion, finely minced½ teaspoon dry mustard½ teaspoon celery seedskosher salt and freshly ground pepper to taste
***Sauce:1 (8 oz. can) jellied cranberry sauce3/4 cup prepared chili sauce --(or, for recipe click here: Sandra's Homemade Chili Sauce)1 tablespoon brown sugar1-1/2 teaspoons lime juice½ teaspoon chili powder
Preheat oven to 350 degrees. Line a baking pan with tin foil, spray with oil, and set aside.

In a medium bowl, mix together the ground beef, egg, milk, panko, minced garlic, minced onion, dry mustard, celery seeds, and kosher salt and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size).

Par-bake in preheated oven for 20 minutes, turning once half way through.

Meanwhile, in a slow cooker (or large saucepan) over medium heat, blend the jellied cranberry sauce, chili sauce, brown sugar, lime juice, and chili powder.  Bring sauce to simmer while whisking, and reduce to heat to low.

Add meatballs, and use a pastry brush to coat with sauce. Simmer, covered, on low for 30 minutes, while occasionally brushing meatballs with sauce.  Serve skewered with toothpicks. – Enjoy!
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