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PrintChili Cranberry Fusion Meatballs
These tangy slow cooker meatballs fuse Asian and Mexican influences for a delectable treat. These sweetly spicy appetizers are a perfect low-maintenance addition to your next party.
![[+]](/images/uploads/recipes/2010/Nov/12/225_view.jpg)
Chili Cranberry Fusion Meatballs
2 lb
extra lean ground chicken
900 g
2
egg(s), medium
2
1/2 cup
cilantro, fresh, minced
125 mL
2 slices
bread, finely torn
2 slices
4 cloves
garlic, minced
4 cloves
2 tsp
sesame oil, toasted
10 mL
1/2 tsp
Chinese five-spice powder
2.5 mL
1/2 tsp
black pepper, freshly ground
10 mL
1 can
cranberry sauce
398 mL
2 Tbsp
low-sodium soy sauce
30 mL
2 Tbsp
oyster sauce
30 mL
2 Tbsp
rice vinegar
30 mL
1 tsp
hot red chili pepper flakes
5 mL
Preparation
Serves 48
Cook time :
2 hours 30 min
|
Preparation time :
15 min
Chili Cranberry Fusion Meatballs
1
Beat eggs and combine with ground chicken, minced cilantro, finely torn bread, minced garlic, sesame oil, five spice powder and black pepper in a large bowl. Mix well by hand.
2
Divide meat mixture into 6 equal pieces and then divide each piece further into 6 equal size cocktail meatballs about 1 inch (2.5 cm) each. Roll and place on baking sheet that has been sprayed with vegetable oil.
3
Bake at 400ºF (200ºC) for 15 minutes. Flip them over. Continue cooking meatballs in oven for 10 minutes or until no longer pink inside (meat thermometer registers 165ºF (74ºC). Add to slow cooker.
4
Combine remaining ingredients for sauce and pour over meatballs. Stir gently to coat.
5
Cover; cook on high setting for 1-2 hours. Serve immediately or keep warm on low-setting for up to 2 hours.
Notes: Full of sweet heat! Serve these garlicky meatballs at cocktail hour or over rice as a main course. Double the sauce ingredients and reserve half for dipping as an appetizer.
