Cranberry Maple Chicken Meatballs Recipes

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CRANBERRY MAPLE CHICKEN



Cranberry Maple Chicken image

Cranberries and a hint of maple syrup make a sweet sauce for these easy chicken breast halves. They're a quick but lovely main course for weeknights and other occasions. -Kim Pettipas of Oromocto, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 cups fresh or frozen cranberries
3/4 cup water
1/3 cup sugar
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/4 cup maple syrup

Steps:

  • In a small saucepan, combine the cranberries, water and sugar. Cook over medium heat until berries pop, about 15 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium heat until juices run clear, 4-5 minutes on each side. Stir syrup into cranberry mixture; serve with chicken.

Nutrition Facts : Calories 236 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 253mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 23g protein.

CRANBERRY MEATBALLS



Cranberry Meatballs image

This is a great recipe for people who would like to try something different for Thanksgiving. It makes a delicious side to any kind of turkey dish, and is very simple to make.

Provided by Sarah

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Yield 7

Number Of Ingredients 11

2 pounds ground beef
1 cup bread crumbs
2 eggs, beaten
2 tablespoons soy sauce
¼ teaspoon ground black pepper
½ teaspoon garlic powder
⅓ cup ketchup
1 (16 ounce) can jellied cranberry sauce
1 (18 ounce) bottle barbecue sauce
2 tablespoons brown sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F. (175 degrees C).
  • Mix together the hamburger, bread crumbs, eggs, soy sauce, pepper, garlic powder and ketchup. Form into small balls and bake for 30 minutes.
  • In a saucepan over low heat, combine the cranberry sauce, barbecue sauce, brown sugar and lemon juice. Simmer and stir until smooth. Add meat balls and simmer for I hour. Serve warm.

Nutrition Facts : Calories 717.8 calories, Carbohydrate 69.6 g, Cholesterol 163.4 mg, Fat 37 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 1431.6 mg, Sugar 50.6 g

CRANBERRY-MAPLE CHICKEN MEATBALLS



Cranberry-Maple Chicken Meatballs image

When you need a festive appetizer to bring to a party, these saucy chicken meatballs made with maple syrup, Dijon and orange zest taste like the holidays. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 15

2 large eggs, lightly beaten
1/3 cup soft bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup ground walnuts
1/4 cup minced fresh parsley
1 teaspoon salt
1 pound lean ground chicken
SAUCE:
1 cup whole-berry cranberry sauce
1 cup maple syrup
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon grated orange zest
Minced fresh parsley, optional

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake 15-20 minutes or until cooked through., For sauce, in a large saucepan, combine the first five sauce ingredients; bring just to a boil, stirring occasionally. Gently stir in meatballs. If desired, sprinkle with parsley just before serving.

Nutrition Facts :

CRISPY CHICKEN MEATBALLS



Crispy Chicken Meatballs image

This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.

Provided by Ali Slagle

Categories     weeknight, finger foods, poultry, appetizer, main course

Time 40m

Yield 24 meatballs

Number Of Ingredients 9

1 3/4 cups panko bread crumbs
1/2 cup whole milk
1 large egg
1 teaspoon garlic powder
Kosher salt (Diamond Crystal)
1 pound ground chicken or turkey
1 cup finely grated Parmesan
4 tablespoons unsalted butter
2 tablespoons olive oil

Steps:

  • In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
  • Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
  • In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
  • Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.

MAPLE CRANBERRY CHICKEN BREASTS



Maple Cranberry Chicken Breasts image

The basic recipe here is from a Food Network Canada show called Fixing Dinner, I have adjusted it slightly. It is a very yummy way to cook chicken. Kids like the sweetness. Serve with steamed broccoli and basmati or white rice. I have estimated the prep and cooking times, probably more than is actually needed.

Provided by s-t2384

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup all-purpose flour
1/8 teaspoon black pepper
1/8 teaspoon dried rosemary
4 boneless skinless chicken breasts (675g)
2 teaspoons olive oil
2 teaspoons garlic, minced
3 green onions, chopped
10 white mushrooms, sliced
1/2 cup maple syrup
2 tablespoons apple cider vinegar
2 tablespoons water
1/4 cup dried cranberries

Steps:

  • Place flour, salt, pepper and rosemary in a bowl or plastic bag.
  • Coat chicken pieces in flour mixture.
  • Heat olive oil in frying pan on medium heat.
  • Add garlic, when just softened add the chicken and brown on both sides.
  • Add green onions and mushrooms to pan.
  • Mix together maple syrup, vinegar and water.
  • Pour over the browned chicken.
  • Sprinkle cranberries around chicken pieces.
  • Reduce heat to a high simmer for 20 minutes (check chicken frequently to make sure the liquid isn't evaporating too much, add a little water at a time if it is, it should be a little saucy).

Nutrition Facts : Calories 303.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 68.4, Sodium 85.5, Carbohydrate 36.6, Fiber 1.3, Sugar 25.3, Protein 29.8

PARTY MEATBALLS WITH MAPLE GLAZE



Party Meatballs with Maple Glaze image

These tasty meatballs are perfect for your next appetizer party or for game day snacks. A simple glaze and a crumbled bacon garnish will appeal to almost everyone!

Provided by Bibi

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 45m

Yield 14

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
2 cloves garlic, minced
½ pound hot Italian pork sausage, casing removed
½ pound ground beef
½ cup Italian-seasoned bread crumbs
½ cup chopped cooked bacon
1 large egg, lightly beaten
salt and freshly ground black pepper to taste
1 cup water
½ cup Grade A maple syrup
1 teaspoon chicken soup base
⅛ teaspoon cayenne, or to taste
3 slices cooked, crumbled bacon
wooden toothpicks (optional)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
  • Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened, about 2 minutes. Add garlic and cook until fragrant, 1 minute more. Remove from heat.
  • Combine Italian sausage, ground beef, bread crumbs, cooked bacon, egg, salt, pepper, and the contents of the skillet in a bowl. Using your fingers, combine ingredients until they are well mixed. Form into about 14 meatballs, 2 inches in diameter, and place on the prepared sheet pan.
  • Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
  • While the meatballs are baking, make the glaze. Combine water, maple syrup, soup base, and cayenne pepper in a 10-inch, nonstick skillet over medium high heat. Bring to a boil and reduce heat slightly. Boil until reduced by half, 8 to 10 minutes.
  • Remove glaze from heat and allow to cool. Use a rubber spatula to scrape down any syrup that clings to the sides of the skillet, and stir back into the glaze.
  • Place meatballs in a serving dish and drizzle glaze over each meatball. Top with cooked, crumbled bacon and serve warm with toothpicks.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 11.5 g, Cholesterol 41.9 mg, Fat 10.7 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 3.5 g, Sodium 444 mg, Sugar 7.2 g

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