Chicken Meatballs in Cranberry Sauce
Enjoy tender chicken meatballs coated in a tangy cranberry sauce, perfect for a flavorful appetizer or main dish.
Ingredients
Cranberry Sauce
- 14 oz Cranberry Sauce (one can)
- 0.25 cup Honey
- 1 tsp Chili Powder
- 0.25 tsp Cayenne Pepper
- 0.5 tsp Chili Flakes
- to taste Kosher salt and ground pepper
- 2 tbsp Olive Oil
- 2 lbs Chicken breast or turkey (cubed)
- 0.25 cup Panko
- 0.25 cup Whole Wheat Flour (or Gluten-free, for rolling the meatballs)
- 1 large Egg
- 2 tbsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tbsp Olive Oil
- 0.25 tsp Black Pepper
- 0.5 tsp Kosher Salt (or to taste)
Optional Garnish
- to garnish fresh rosemary (optional)
Instructions
- Pulse meat in a food processor until medium-fine, then add remaining ingredients and pulse again.
- Form mixture into 1-inch balls with wet hands, then roll in flour.
- Cook meatballs in a heated pan with oil until golden and cooked through, about 2 minutes per side.
- Mix cranberry sauce with remaining ingredients in a small bowl.
- Pour sauce over meatballs, simmer on low until bubbly, about 5 minutes.
Notes
Serve garnished with fresh rosemary for added flavor and presentation.