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chili cranberry meatballs

A delicious holiday appetizer with the perfect blend of spicy chili and sweet cranberries, complemented by tender meatballs.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds extra lean ground chicken
  • 2 large eggs
  • 0.5 cup fresh cilantro (minced)
  • 2 slices bread (finely-torn)
  • 4 cloves garlic (minced)
  • 2 teaspoons sesame oil
  • 0.5 teaspoon Chinese five-spice powder
  • 0.5 teaspoon black pepper
  • 1 can cranberry sauce (14oz)
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon red chili pepper flakes

Method
 

Preparation Steps
  1. Combine eggs, ground chicken, cilantro, bread, garlic, sesame oil, Chinese five-spice powder and black pepper in a large bowl. Mix well by hand.
  2. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
  3. Shape chicken mixture into one-inch balls and place them on the prepared baking sheet. Bake for 15 minutes, then flip and bake for an additional 10-15 minutes until cooked through. Transfer the meatballs to a slow cooker.
  4. In a medium bowl, stir together cranberry sauce, soy sauce, oyster sauce, rice vinegar, and red chili pepper flakes. Pour over the cooked meatballs and toss gently to coat. Cover and simmer on low for 1-2 hours.
  5. Serve hot, garnished with additional cilantro if desired.

Notes

This recipe is perfect for festive gatherings and can be made in advance. The flavors meld beautifully for a delightful treat.