Cranberry-Sage Chicken Meatballs
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These chicken meatballs come together in a snap, are baked in the oven for ease and convenience, and have a surprise ingredient that’s not only packed with nutrition but helps keep the meatballs moist and flavorful: canned pumpkin puree! Enjoy the meatballs with your favorite grain, over greens, or as part of a grain bowl. Dress them up with a sprinkle of feta or ricotta salata, and some fresh herbs, if desired. The meatballs freeze well so consider making a double batch for an easy dinner another time.
Ingredients
Cooking spray
4 spray(s)
Canned pumpkin puree
¾ cup(s)
Mushrooms
¾ cup(s), sliced
Uncooked rolled oats
½ cup(s)
Uncooked onion
½ small
Reduced sugar dried cranberries
¼ cup(s)
Garlic clove
1 clove(s)
Kosher salt
1¼ tsp
Ground cumin
1 tsp
Uncooked 92% lean ground chicken
1 pound(s)
Fresh sage
1 tsp
Lemon
½ item(s), medium
Instructions
1
Preheat oven to 425℉. Line a baking sheet with parchment and lightly coat it with cooking spray.
2
In a large bowl, thoroughly combine the pumpkin, mushrooms, oats, onion, cranberries, garlic, salt, and cumin. Add the chicken and sage, and gently combine. Shape into 20 meatballs (about 2 tbsp each) and transfer to the prepared baking sheet.
3
Bake, turning after 15 minutes, until cooked through, about 25 to 30 minutes (meatballs should reach an internal temperature of 165℉). Let rest for 5 minutes. Transfer to a serving bowl and drizzle with lemon juice.
4
Serving size: 5 meatballs
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