2  pounds  ground chuck or venison (if using venison - mix 3-4 tablespoons into meat to add moisture)

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  of WildCheff Tuscan Blend

1  (16-ounce) can of whole 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  of WildCheff Chipotle Flakes

Directions

Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.

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.

Makes aapproximately 4 1/2 dozen meatballs