Cranberry-Sage Chicken Meatballs
Canned pumpkin puree
¾ cup(s), finely chopped
Uncooked rolled oats
½ small, finely chopped
Reduced sugar dried cranberries
¼ cup(s), finely chopped
1 clove(s), large, minced
Uncooked 93% lean ground chicken
1 tsp, minced
- Preheat oven to 425℉. Line a baking sheet with parchment and lightly coat it with cooking spray.
- 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.
- 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.
- Serving size: 5 meatballs