CRANBERRY CHICKEN BALLS
I’m coming up on a pretty big anniversary. It’ll be 14 years that we’ve been together. When I got engaged my future mother-in-law asked me what I wanted as a gift and I knew immediately: a food processor! Initially she hesitated – bless her, she was afraid I’d cut myself on the steel knife. No worries there, I assured her.
It was a magical moment when at my bridal shower I opened the box and there it was – my engine for the kitchen – I was revved up to go! If that wasn’t generous enough, my mother-in-law added a GPS to guide the journey and included “The Pleasures Of Your Food Processor” by Norene Gilletz. This recipe is from (what should be) a staple cookbook in your kitchen. PS: Thank you Mom!
2 lbs. Minced chicken
1 onion, halved
1 carrot, scraped and cut in 1” chunks
1 stalk celery
½ tsp. garlic powder
1 ½ tsp. salt
¼ tsp. pepper
1/3 cup bread crumbs or matzo meal
2 – 14 oz. cans jellied cranberry sauce
½ tsp cinnamon
2- 8oz. cans tomato sauce
- Put your chicken in a mixing bowl. With your Food Processor, put in your Steel Knife, process onion, carrot and celery until minced.
- Add egg and seasonings and process a few seconds longer. Add with crumbs to chicken – mix everything together.
- Wet hands and form small meatballs as an appetizer or larger ones as a main course. Place on foil-lined cookie sheet which has been lightly greased. Bake at 350 F for about 25-30 minutes.
- Rinse out the processor bowl. With Steel Knife: place cranberry sauce and cinnamon in processor bowl. Add tomato sauce through feed tube while machine is running. Process until blended. Transfer to an ovenproof casserole.
- Add meatballs and bake covered at 350 F for 1 hour, basting occasionally.
Norene adds a great suggestion at the bottom of the recipe: You can substitute 2lb ground beef or veal for the chicken. This dish also freezes very well.