Balsamic Chicken and Cranberry Meatballs
Perfect for gatherings or an effortless festive downtime dinner with rice and veggies, these seasonal meatballs make an ideal small bite for any holiday get-together.
Makes 16 / serves 4
Effort: Easy
Preparation time: 20 minutes
Cooking time: 30 minutes
Gluten free option available
Ingredients
500g Chicken mince
1/2 cup grated parmesan
1/3 cup breadcrumbs (gluten-free if needed)
1 egg
2 tsp fresh rosemary (or 1 tsp dried)
1 minced garlic clove
Salt and pepper to taste
1/2 cup dried cranberries
Sauce
1/2 cup cranberry sauce
Juice of a small orange
Zest of half an orange
1/4 cup Cranberry & Orange Balsamic
2 tbsp honey
2 tsp fresh rosemary (or 1 tsp dried)
2 tsp cornflour
Instructions
Preheat the oven to 200c/ 180c fan.
In a large bowl, mix all meatball ingredients (excluding chicken mince). Add chicken mince and mix gently—avoid overmixing.
With wet hands, roll the mixture into golf ball-sized meatballs and place on a lightly greased baking sheet. Tip - keeping your hands wet stops the mixture ticking.
Bake for 20 minutes until cooked through and golden.
While meatballs are baking, prepare the balsamic cranberry sauce. In a saucepan, combine all sauce ingredients except cornflour. Boil for 3 minutes, then simmer for 10 minutes.
Mix cornflour with 2 tsp water in a small bowl. Add to the sauce, stirring until thickened.
Once meatballs are cooked, add them to the sauce and simmer for 5 minutes. Ensure meatballs are well-coated, stirring occasionally.
Serve with toothpicks, garnish with fresh rosemary. Enjoy!
Hints & Tips
Make gluten free - For a gluten-free option, use gluten-free breadcrumbs or your preferred alternative.
Easy swaps - Experiment with pork or turkey mince as an easy meat swap.
Serving suggestion - Serve as nibbles with drinks or as a main meal with rice and veggies.
Portion size - Recipe makes 16 meatballs, serving 4 as a main meal.
Storage - Store in the fridge for up to 3 days. Meatballs can be made ahead and frozen raw for up to a month.
