Chicken Meatballs
Ingredients:
- extra lean ground chicken - 1 pound
- Italian Style breadcrumbs - 1/2 cup
- egg - 1
- crushed or minced garlic - 1 t
- crushed tomatoes - 1 1/4 cups
- Jellied Cranberry Sauce - 1 can
- olive oil - 2 t
- balsamic vinegar - 1 t
- parsley - 2 t
- sage - 1 t
- basil - 1 t
- sea salt - to desired taste
- coarse black peppercorn - to desired taste
Instructions:
In a bowl combine chicken, bread crumbs, egg, parsley, sage, garlic, salt and pepper; thoroughly mix together. Roll meat into golf size balls and place onto baking sheet coated with olive oil. Bake in a preheated 375 degree oven for 20 minutes until golden and crispy, turning half way for even cooking.
In a blender, puree tomatoes until smooth. Place tomatoes into a large pot, season with balsamic vinegar, basil, salt and pepper. Turn heat to low and simmer.
Remove cranberry from can and slice into chunks. Raise heat to medium, gradually add cranberry into pot. Stir constantly until liquefied. Add cooked meatballs to sauce, cover and allow ingredients to blend for 10 - 15 minutes. Place on serving dish, serve immediately with extra sauce on the side.
