Sweet and Tangy Meatballs

These meatballs are a bit labor intensive, but totally worth it.  I like to use half the meatballs for this recipe and I flash freeze the other half to use on spaghetti, or just about any meatball recipe! They are incredibly versatile and super duper delicious!!

 5 lbs ground beef (93% lean)
5 eggs
1 1/4 c milk
2 1/2 c breadcrumbs
2 1/2 tsp salt
5 tsp oregano
5 tbsp. fresh parsley
2 1/2 tsp minced garlic
2 1/2 tsp pepper
1 1/4 c parmesan cheese pulsed in food processor to be minced

Sauce
2 cans whole berry cranberry sauce
2 bottles Heinz Chili Sauce

In a large bowl, mix by hand the meatball ingredients until well incorporated.  Using a 2tbsp scoop, portion the meat and roll into balls.  In a large skillet over medium-high heat, brown the meatballs on all sides.  This is the labor intensive part, but I feel that by getting a good sear on the all sides will lock in the moisture...which is essential to this dish!!

Mix together the cranberry sauce and the chili sauce, pour half into the bottom of a 6qt crockpot.  Place the browned meatballs into the crockpot and pour the rest of the sauce over the top of the meatballs.  Cook on low for 4-6 hours.  Mix all together before serving. 

For a quicker way to make this dish...use Costco Italian Meatballs...they are the only meatball I have used that even holds a candle to my meatball recipe!!  However, if you don't have a Costco close...stick to the above recipe!!