Raspberry Balsamic Chicken Meatballs

OK, it is now time to be in a good mood. Poof! Done. 

I have some stuff that I need to get off my chest about golf. If you like golf, I’m sorry… kinda. I like golf… kinda. Every now and then, on a nice day, you might find me hitting some golf balls at the driving range or playing 9 holes at a golf course with the hubby and my Dad. Notice I said 9 holes. There is no way I can handle 18. At least not without lots of complaining about bugs and how I stink at golf, and a bunch of other things that no one cares about. In addition, I will only play golf if I get to ride in a cart and I get to drink tiny bottles of wine. That is the best part. 

BUT, watching golf is the absolute worst thing ever.  Over the weekend I was forced to watch the Masters with Mike because he had his wisdom teeth removed and I felt bad for him. This went on for 3 days. Really??  (At least we didn't get into a fight about Tiger Woods this time.  Jeesh.)

And I've decided that people who watch golf are ridiculous. Can someone PLEASE explain to me why someone in the crowd always yells “Get in the hole!!” after every single swing? I mean, come on! Every. Single. Swing. Do you really think that the probability of the ball going in the hole is that high at any given point in the game that it warrants screaming that at the top of your lungs? 

Or… or… do you think that the ball doesn't know where it’s supposed to go, and if you yell “Get in the hole!” suddenly the ball will realize it should fly through the air towards the actual hole in the ground as opposed to anywhere else? Who are you people?! My only hope is that they've drank a lot of tiny bottles of wine at that point.

Anyway, I think these meatballs would go great with a day of golf. Pack them up in a little baggie and eat them while standing on the green during someone else's putt. It would be fabulous. They would get so annoyed. You might want to bring some toothpicks or tiny little forks (to match your tiny bottles of wine). 

Printable Recipe HERE

2 pounds ground chicken
1 tablespoon grill seasoning
¼ cup egg whites or 1 whole egg
1/4 cup ground flax seed
Salt and pepper
Canola oil
½ cup sugar-free raspberry preserves
1 cup balsamic vinegar
1 teaspoon chipotle Tabasco sauce
Cilantro, for topping (optional)

Combine the ground chicken, grill seasoning, egg white and flax seed in a bowl and mix with your

hands until just combined. Season to taste with salt and pepper.

Drizzle the canola oil into a large sauté pan over medium high heat. When the oil is hot, start rolling the chicken mixture into small meatballs and place in the pan. Continue until all of the meat is used up. Brown the meatballs on each side, turning occasionally, for about 10 minutes.

Meanwhile, combine the raspberry preserves, balsamic vinegar and chili powder in a small bowl. Season to taste with salt and pepper.

When the meatballs are browned on each side, add the sauce to the pan. Let simmer for about 5 minutes until the sauce is thickened. Serve immediately, topped with cilantro if desired.