Chicken Meatballs in Tangy Cranberry Sauce

By: Courtesy: Karen Kuzma, Hy-Vee Dietician
By: Courtesy: Karen Kuzma, Hy-Vee Dietician


1 lb ground chicken breast
½ cup Hy-Vee seasoned breadcrumbs
1 Hy-Vee egg
1 can (8 oz) Hy-Vee whole berry cranberry sauce
1 can (8 oz) Hy-Vee tomato sauce
1-2 tbsp horseradish
1 tbsp Worcestershire sauce
1 tbsp lemon juice


1. Mix ground chicken, breadcrumbs and egg in a bowl. Shape into 1-1/2-inch balls.

2. Cook meatballs in a 10-inch skillet over medium-high heat about 10 minutes, turning occasionally until brown.

3. Stir remaining ingredients into skillet with meatballs. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes, stirring occasionally.

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