Chili Cranberry Fusion Meatballs

27 reviews
3.5 27

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.

  • Serves: 48
  • Prep Time:
  • Cook Time:
  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.

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.

1 Reviews

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    Hello Nancy, you have a winner with this dish. My wife has been making me a hawaian type of meat ball for years, so I wanted something a little different. Don't get me wrong, I love her meat balls just looking to change it up from time to time. Well I found your "Chili Cranberry Fusion Meatballs" and I am telling you it is a winner. I would ask any member looking for a change to give this a try. It is a Home Run for sure, its sweet and spicey, but not too hot. Plus anyone that cooks will pretty much have all of the stuff on hand. There is really no far out ingredients in the recipe. Well done, you should be proud!!! Thank You very much......Ken Drake in Nova Scotia

    3 years ago

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