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Nutrition info

AmountPer 35 g serving
  • Calories60
  • Protein4 g
  • Fat3 g
  • Saturated fatnull g
  • Carbohydrates5 g
  • Fibrenull g
  • Sugars4 g
  • Cholesterol20 mg
  • Sodium65 mg
% Daily ValuePer 35 g serving
  • Potassium1
  • Calcium
  • Iron2
  • Vitamin A
  • Vitamin C
  • Vitamin B61
  • Vitamin B121
  • Folate
  • Magnesium
  • Zinc1
Food prep tip

Chili Cranberry Fusion Meatballs

  • Ground chicken
  • Appetizers
  • Slow Cooker
  • Quick 'n' Easy
  • Asian
Prepping15min
Cooking150min
Restingmin
  • Servings48
Nutrition informationThis recipe contains 4 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.

Recipe note<p>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.</p>