Chili Cranberry Fusion Meatballs (Slow Cooker)

Serves: 48 single meatballs

2 lb extra lean ground chicken 900 g
2 medium eggs
½ cup fresh cilantro (coriander), finely minced 125 mL
2 slices bread
4 cloves garlic, minced
2 tsp sesame oil, toasted 10 mL
½ tsp Chinese five spice powder 2.5 mL
½ tsp freshly ground black pepper 2.5 mL
1 can cranberry jelly, canned (14 oz / 398 mL)
2 Tbsp sodium reduced soy sauce 30 mL
2 Tbsp oyster sauce 30 mL
2 Tbsp rice vinegar, natural 30 mL
1 tsp crushed flakes red chili pepper 5 mL

Preparation:

1. Beat eggs and combine with ground chicken, minced cilantro (coriander), 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 in slow cooker. 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.

Note:

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.

NUTRIENTS (GRAMS)

Calories 60
Protein (g) 4
Total Fat (g) 3
Saturated Fat (g) 0
Carbohydrate (g) 5
Fibre (g)0
Cholesterol (mg) 20
Sodium (mg) 3
Potassium (mg) 1

Calcium 0
Iron 2
Vitamin A 2
Vitamin C 2
Folate 1
Vitamin B12 1

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Chili Cranberry Fusion Meatballs (Slow Cooker)

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