Chicken meatballs flavored with allspice, herbs and cranberries. Served over buttery rice, topped with delicious sweet cranberry teriyaki sauce. Serve your favorite veggie along side. Ours is broccoli for this dish.
In a large mixing bowl combine all the ingredients for the meatballs except the chicken.
Add the chicken and mix just until combined. Shape into to 12 balls roughly ¼ cup each. Place on a foil lined (for easy clean up) greased baking sheet.
Bake for 20-25 minutes or until a thermometer reads 160°F in the center of the largest meatball.
The Spiced Cranberry Teriyaki
Combine all the ingredients for the sauce in a small sauce pan. Cook and stir over medium/high heat until thick and bubbly.
The Rice
Cook the rice according to package directions.
Add the rest of the ingredient and toss carefully until combined.
To serve
Place rice onto a plate or shallow bowl top with three meatballs, pour the sauce over the meatballs, place broccoli on the side. Garnish with thin sliced green onions and sesame seeds if desired.
Notes
*If you don't have fresh or frozen cranberries you can use 1/2 cup dried.
**You can use 1/3 cup water and 1/2-1 teaspoon chicken bullion in place of the chicken broth.