Cranberry Jalapeno Chicken Meatballs Recipe
This Cranberry Jalapeno Chicken Meatballs recipe is a delightful combination of sweet and spicy flavors that will surely impress your taste buds. These juicy meatballs are perfect as an appetizer or as a main dish served over rice or noodles.
Prep time: 20 minutes Cook time: 25 minutesIngredients:
- 1 lb ground chicken
- 1/2 cup dried cranberries, chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cranberry jalapeno jelly
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions: How to Cook Cranberry Jalapeno Chicken Meatballs
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, chopped cranberries, breadcrumbs, Parmesan cheese, cilantro, jalapeno, garlic, egg, salt, and black pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through and golden brown.
- While the meatballs are baking, prepare the sauce. In a small saucepan, combine the cranberry jalapeno jelly, soy sauce, and rice vinegar. Bring to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the cornstarch mixture into the saucepan, stirring constantly until the sauce thickens.
- Once the meatballs are cooked, transfer them to a serving dish and drizzle the sauce over the top. Serve hot and enjoy!