Cocktail Meatballs

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  93/7 Ground Beef(907g)
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  Egg, Whole, Large
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  Ketchup(60g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Bread Crumbs, Dry, Plain(240g)
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  Yellow Onion(80g)
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  Cranberry Sauce, Whole Berry, Canned(454g)
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  Chili Sauce, Heinz Style(340g)
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  Brown sugar(30g)
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  Vinegar, White(10g)

Instructions

1. 1Combine the ground beef, eggs, ketchup, Worcestershire sauce, bread crumbs, and diced onion in a large bowl. Mix gently with your hands until just combined—do not overmix.
2. 2Roll the mixture into 70 small meatballs (about 1½ tablespoon each) and arrange them on parchment-lined baking sheets as you go.
3. 3Bake the meatballs at 350°F for 20–25 minutes, turning the sheets halfway through, until the meatballs are lightly browned and an internal thermometer reads 160°F.
4. 4While the meatballs bake, combine the cranberry sauce, chili sauce, brown sugar, and white vinegar in a large skillet over medium heat. Stir until the brown sugar dissolves and the sauce is smooth, about 3–4 minutes.
5. 5Transfer the finished meatballs to the skillet with the sauce and stir gently to coat.
6. 6Reduce heat to low and simmer for 10–15 minutes until the meatballs are heated through and the sauce has thickened slightly.
7. 7Divide the meatballs and sauce evenly into 7 airtight containers (10 meatballs per container) while hot, leaving ¼ inch of headspace.
8. 8Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.