Meatballs With Orange Cranberry Glaze
INGRÉDIENTS
- 2 lbs ground pork or chicken 1 kg
- 1 cup fresh bread crumbs 250 mL
- 1/2 cup mayonnaise 125 mL
- 1/2 cup finely chopped green onion 125 mL
- 2 cloves garlic, minced
- 2 Tbsp finely chopped fresh parsley 30 mL
- Salt and pepper to taste
- 3 Tbsp canola oil 45 mL
- 1 can (14oz / 398 mL) whole cranberry sauce
- 2 Tbsp honey 30 mL
- 2 Tbsp soy sauce 30 mL
- 2 Tbsp sesame seeds, toasted 30 mL
- 1 Tbsp canola oil 15 mL
- 1 Tbsp grated orange zest 15 mL
- 1 Tbsp grated orange zest 15 mL
- 25 (6 inch/15 cm) wooden skewers
PRÉPARATION
- 1. In large bowl, combine ground pork or chicken, bread crumbs, mayonnaise, green onions, garlic, parsley, salt and pepper. Mix well. Form mixture into 1 inch (2.5 cm) balls.
- 2. In large frying pan, heat canola oil over medium heat. Cook chicken balls until lightly browned and cooked through, and juices run clear. Set aside.
- 3. Meanwhile, in medium saucepan, combine cranberry sauce, honey, soy sauce, sesame seeds, canola oil and orange zest. Cook over low heat, whisking occasionally, until hot and thickened slightly about 20 minutes.
- 4. Thread 2 meatballs onto each skewer and place on serving dish. Pour cranberry dipping sauce into small bowl. Serve with chicken balls.
RENDEMENT
25 appetizers
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 140 |
| Lipides | 8 g |
| Gras saturés | 1.5 g |
| Cholestérol | 25 mg |
| Glucides | 12 g |
| Fibres | <1 g |
| Protéines | 6 g |
| Sodium | 120 mg |
