Chicken Cranberry Meatballs with Spicy Pecans
  • CuisineAmerican, Mediteranian
  • ProductCranberry Vinaigrette and Marinade
  • 1lb ground chickenextra lean
  • 1/2cup Snell House Cranberry Vinaigrette
  • 1 egg
  • 1/2cup quick oats
  • 1/4cup “Fou des Noix” Spicy Pecansplain toasted pecan can be substituted
  1. Finely chop the pecan and then mix all ingredients together.
  2. Roll into 1 inch balls. It’s important to make all your balls ahead.
  3. Heat a large skillet on medium heat, or preheat the oven to 425 degrees
  4. 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.
  5. Turn each ball when they appear half cooked and continue until cooked through.
  6. Serve with your choice of Snell House Classic Tszyki, yogurt and Cranberry Vinaigrette dip or Snell House Cranberry glaze.
Recipe Notes

Delicious hot or cold!

The original Spicy Nuts used for this recipe can be found at:

Snell House Foods

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