Description
Juicy chicken meatballs coated in a sweet and tangy cranberry-mustard glaze. A quick and flavorful dinner option.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup gluten-free breadcrumbs
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cranberry sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, salt, and pepper until combined. Shape into 16 meatballs.
- Place meatballs on the baking sheet. Bake for 15 minutes.
- Meanwhile, in a small bowl, whisk together cranberry sauce, mustard, and maple syrup.
- Remove meatballs from oven. Brush each with the glaze. Return to oven and bake another 5 minutes.
- Serve warm with extra glaze on the side.
Notes
- Use fresh cranberry sauce for best flavor.
- Make meatballs uniform in size for even cooking.
- You can substitute almond flour for breadcrumbs for a lower carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg