Chicken Cranberry Meatballs with Spicy Pecans
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Ingredients
- 1lb ground chickenextra lean
- 1/2cup Snell House Cranberry Vinaigrette
- 1 egg
- 1/2cup quick oats
- 1/4cup Spicy Pecansstore bought or homemade; plain toasted pecan can be substituted
Instructions
- Finely chop the pecans and then mix all ingredients together.
- Roll into 1 inch balls. It’s important to make all your balls ahead.
- Heat a large skillet on medium heat, or preheat the oven to 425 degrees
- When the pan is hot cook the meat balls in a single layer allowing enough room around each one to turn them. If using the oven method, lay the meat balls out on a backing sheet or stone with enough room around each one to turn them.
- Turn each ball when they appear half cooked and continue until cooked through.
- Serve with your choice of Snell House Classic tziziki, yogurt and Cranberry Vinaigrette dip or Snell House Cranberry glaze.
Recipe Notes
Delicious hot or cold!
To make your own spicy pecans, toast 1/4 c of pecans (or more if you want leftovers, and trust me… you’ll want leftovers) in a 350 degree oven for 5-10 minutes. Watch carefully, you don’t want them to get too dark. Once they’ve just begun to brown, drizzle 1-2 T of maple syrup (or more to taste), 1/2 tsp of cinnamon powder and 1/2 tsp of cayenne powder over the pecans. Give them a light toss until fully mixed and return to oven for another 5 minutes. Let the pecans cool before breaking up and using in your favourite recipes… or just snacking on them, we won’t tell!
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