Saucy chicken meatballs with cranberry glaze (1977)

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Chicken Meatballs with glaze

Saucy chicken meatballs with cranberry-orange glaze

Recipe adapted from The Baltimore Sun (Maryland) November 21, 1977

The holidays spell parties, parties, parties. Don’t panic. Be prepared. Make a batch or two of these saucy cranberry meatballs. They make entertaining easy, bring compliments to the hostess, demands for the recipe, and requests for more.

These bite-size morsels also help you use foods already on hand. Cranberries may be the traditional sauce with Thanksgiving turkey — but not the day after. These appetizers use cranberries differently — with ground chicken. Watch how the combination perks up appetites jaded by holiday feasting. Enriched dry bread crumbs add a superb touch to the meatballs.

They hold the natural juices to capture the meaty flavor, yet yield a bonus of the vitamins and minerals to the protein-rich morsels. What more could you ask in an appetizer, main dish or snack?

Make a double batch of these meatballs. Serve what you need. Freeze the rest for a spur-of-the-moment party. To prepare them later, add a little water to a saucepan along with the frozen meatballs in sauce. Bring the water to a boil, then reduce the heat, and simmer for 15 to 20 minutes or until the meatballs are thawed and thoroughly reheated. They’ll be as good as when you first made them.

Serve them in a chafing dish over low heat and they’ll stay hot for hours — except they probably won’t last that long. You have the added satisfaction of being able to enjoy your guests and the party without any fuss.

Chicken Meatballs with glaze

Saucy chicken meatballs with a sweet cranberry glaze

Chicken Meatballs with glaze

Chicken meatballs with cranberry glaze

Yield: Makes 5-1/2 to 6 dozen cocktail meatballs
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 1-1/4 cups dry bread crumbs
  • 1 pound ground chicken
  • 1 cup cranberry-orange relish, in two parts
  • 1 egg
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 tablespoons olive oil
  • 1 cup broth
  • 1/2 cup orange juice
  • 1 tablespoon flour

Instructions

  1. Combine bread crumbs, ground meat, 1/2 cup cranberry relish, egg, salt, pepper, basil and thyme.
  2. Shape into 1-inch balls.
  3. Cook in hot oil until browned, about 10 minutes.
  4. In medium saucepan, combine remaining cranberry relish and broth. Heat mixture until it comes to a boil.
  5. Combine orange juice and flour, mixing well to remove all lumps.
  6. Add all at once to cranberry mixture, stirring until mixture thickens.
  7. Reduce heat; add meatballs to sauce and simmer 15 to 20 minutes.
Nutrition Information:
Yield: 72 Serving Size: 1
Amount Per Serving: Calories: 44Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 115mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO SEE  Mangia! 10 magnificent classic meatball recipes (1970s)

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