Meatballs With Orange Cranberry Glaze


Meatballs With Orange Cranberry Glaze


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  • ground pork or chicken 1 kg
  • fresh bread crumbs 250 mL
  • mayonnaise 125 mL
  • finely chopped green onion 125 mL
  • 2 cloves garlic, minced
  • finely chopped fresh parsley 30 mL
  • Salt and pepper to taste
  • canola oil 45 mL
  • 1 can (398 mL) whole cranberry sauce
  • honey 30 mL
  • soy sauce 30 mL
  • sesame seeds, toasted 30 mL
  • canola oil 15 mL
  • grated orange zest 15 mL
  • grated orange zest 15 mL
  • 25 (6 inch/15 cm) wooden skewers

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  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.




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