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.
Saucy chicken meatballs with a sweet cranberry glaze