Recipe(tried): Heart Shaped Cranberry Buffalo Meatballs

HEART-SHAPED CRANBERRY BUFFALO MEATBALLS

12 to 16 oz. ground buffalo
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce
1 (12-ounce) jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon dried red pepper flakes

Combine first 8 ingredients in a large bowl. Shape mixture into about (1-inch) balls, flatten slightly, pinch the bottom to make the point of the heart and indent the top edge to make a heart shape.

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.

TO MAKE AHEAD:
Place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

Makes about 4 1/2 dozen