Chicken Meatballs in Cranberry-Chili Sauce

Serves 6 to 8  Prep Time 25 minutes  Cooking Time 20 minutes

For the meatballs
500 grams ground chicken meat
1/2 cup panade (bread cubes soaked  in low-fat milk)
oil for sautéing 
1 egg
2 tablespoons chopped pickle relish
3 tablespoons chopped shallots
2 tablespoons chopped garlic
salt and pepper to taste
1/4 teaspoon dried thyme

For the sauce
1 cup cranberry sauce (from whole berry if available; if not available,  jelly will do)
2/3 cup sweet chili ketchup
1/2 cup water

1 Make the meatballs: Combine all ingredients and form the mixture into balls. Sauté until half cooked. Set aside.
2 Make the sauce: In a pan, mix cranberry sauce, ketchup, and water. Simmer and add the precooked chicken balls. Let meatballs soak in the sauce and simmer for an additional 15 minutes on low heat. Serve with mashed potatoes, if desired.