Cranberry Chili Chicken Meatballs

Ingredients

• 1 pound ground chicken (454 g)
• 1 cup panko breadcrumbs (60 g)
• 2 large eggs, lightly beaten (100 g)
• 1/3 cup finely chopped green onions (35 g)
• 2 tablespoons soy sauce (30 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon black pepper (1 g)
• 1 can whole-berry cranberry sauce (397 g)
• 1/2 cup chili sauce (120 g)
• 1/4 cup orange juice (60 g)
• 2 tablespoons apple cider vinegar (30 g)
• 2 tablespoons brown sugar (25 g)

Instructions

1. Prepare pan. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper and lightly oil it. Set it aside. This prevents sticking and makes the sauced meatballs easier to transfer.
2. Mix meatballs. Place chicken, panko, eggs, green onions, soy sauce, garlic powder, and pepper in a large bowl. Mix gently with a fork or clean hands until combined and no dry panko remains. Stop when uniform; overworking makes chicken meatballs dense.
3. Portion and bake. Scoop mixture into 24 rounded tablespoon portions and arrange them on prepared pan. Bake 14 to 16 minutes, until centers reach 165°F. Rest five minutes on pan while sauce finishes.
4. Make sauce. Combine cranberry sauce, chili sauce, orange juice, vinegar, and brown sugar in a wide saucepan. Cook over medium-low heat, stirring often, until smooth and gently simmering. Keep heat low so sugars do not stick.
5. Coat meatballs. Transfer baked meatballs to sauce. Turn gently until coated, then simmer three to five minutes. Stir once or twice, keeping heat low until sauce is glossy and meatballs are hot throughout.
6. Serve warm. Move meatballs to a serving bowl or slow cooker on warm. Scatter green onions or orange zest over top, if using. Serve with toothpicks and extra napkins for easy grazing.

Notes

• A level tablespoon makes 24 appetizer-size meatballs. Larger scoops yield fewer meatballs; add baking time before checking the center temperature.
• The sauce should coat spoons while flowing easily. Loosen thick sauce with orange juice, one tablespoon at a time.
• For a tidier buffet, use a shallow slow-cooker insert so guests can reach meatballs without digging through a pool of sauce.

Nutrition Facts