Meatballs with Orange Cranberry Glaze
Serve these tasty meatballs with a zesty orange cranberry dipping sauce for your next special occasion.
2 pounds ground pork or ground chicken
1 cup dry bread crumbs
1/2 cup mayonnaise
1/2 cup green onions, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
Salt and ground black pepper to taste
3 tablespoons canola oil
1 (16-ounce) can whole cranberry sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
1 tablespoon canola oil
1 tablespoon orange zest
25 wooden skewers
- Combine ground pork or chicken, bread crumbs, mayonnaise, green onions, garlic, parsley, salt and pepper in a large bowl. Mix well. Form mixture into 1-inch balls.
- Heat canola oil in large frying pan, over medium heat. Cook chicken balls until lightly browned and cooked through, and juices run clear. Set aside.
- Meanwhile, in medium saucepan, combine cranberry sauce, honey, soy sauce, sesame seeds, canola oil and orange zest. Cook over low heat, whisking occasionally, until hot and thickened slightly about 20 minutes.
- Thread 2 meatballs onto each skewer and place on serving dish. Pour cranberry dipping sauce into small bowl. Serve with chicken balls.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 140; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 25mg; Total Carbs: 12g; Fiber: 1g; Sodium: 120mg.
Recipe and photograph courtesy of CanolaInfo.org.