For the meatballs:
2 lbs. ground chuck
1 cup bread crumbs
2 large eggs, slightly beaten
2 TBS chili sauce
2 TBS worcestershire sauce
2 TBS minced onion (optional)
1/2 tsp. salt
For the glaze:
1 (10 oz.) jar Earth & Vine Spicy Apple Garlic Jam
1/4 cup chili sauce
12 oz. can of jellied cranberry sauce
2 TBS dark brown sugar
1 cup Delicious Orchards apple cider
Juice from 1/2 lemon
1 TBS soy sauce
For the meatballs:
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, combine ground chuck, breadcrumbs, eggs, chili sauce, worcestershire sauce, onion and salt. Mix until all ingredients are incorporated. Do not overwork the mixture or the meatballs will be tough. Form 1 1/2 inch meatballs and place on the prepared baking sheet leaving 1 inch space between meatballs. Cook at 350 degrees for 10 minutes; then, turn each meatball over and cook for an additional 10 minutes or until meatballs are cooked through. When done, remove from oven. While meatballs are cooking, prepare the sauce.
For the Sauce:
In a large skillet over low heat, combine all sauce ingredients. Stir until well blended and remove from heat. When meatballs are cooked, place them in the sauce and simmer for one hour or until sauce has thickened.
Optional: For the last hour, the meatballs and sauce can simmer on high in a slow cooker.