Cranberry Glazed Chicken Meatballs – Sweet, Tangy & Perfect for the Holidays

Cranberry Chicken Meatballs

Tender chicken meatballs coated in a zesty, sweet cranberry glaze – a perfect blend of savory and festive flavor for your holiday table.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

For the Meatballs

• 2 lbs ground chicken (or cubed chicken breast)
• ¼ cup panko breadcrumbs
• ¼ cup whole wheat flour (for rolling)
• 1 large egg
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ¼ tsp black pepper
• ½ tsp kosher salt
• 1 tbsp olive oil (plus more for pan frying)
• Fresh rosemary, for garnish (optional)

For the Cranberry Glaze

• 14 oz canned cranberry sauce (or homemade)
• ¼ cup honey (or agave)
• 1 tsp chili powder
• ¼ tsp cayenne pepper
• ½ tsp chili flakes
• Kosher salt and ground pepper, to taste
• 2 tbsp olive oil

Instructions

Step 1: Prepare the meatball mixture
In a food processor, add the chicken and pulse until finely chopped. Add panko, egg, Worcestershire sauce, and all the seasonings. Pulse again until evenly combined and the texture is medium-fine. The mixture should be sticky but easy to shape.

Step 2: Shape and coat the meatballs
Wet your hands with a little olive oil to make rolling easier. Form 1-inch balls and lightly roll them in whole wheat flour, shaking off any excess. This helps them brown beautifully in the pan.

Step 3: Cook the meatballs
Heat a large non-stick pan over medium heat with 2 tablespoons of olive oil. Arrange the meatballs in the pan and cook for about 2 minutes per side until golden brown and fully cooked through. Remove from the pan and set aside.

Step 4: Make the cranberry glaze
In a bowl, mix cranberry sauce, honey, chili powder, cayenne, chili flakes, and a pinch of salt and pepper. Stir until smooth. Pour this mixture into the same pan and bring to a gentle simmer over low heat. The glaze should become glossy and slightly thickened.

Step 5: Combine and finish
Add the cooked meatballs back into the pan, gently turning them to coat evenly with the cranberry glaze. Simmer for 5 minutes on low heat, allowing the sauce to cling beautifully to each meatball. Garnish with fresh rosemary before serving.

Pro Tips

• Make rolling easier: Lightly oil your hands before forming meatballs for a smoother texture.
• Avoid overmixing: Mix just until combined; overworking the meat can make the meatballs dense.
• Double batch for later: Freeze half the batch before cooking for an easy holiday appetizer anytime.

Serving Suggestions and Pairings

Cranberry Glazed Chicken Meatballs pair wonderfully with:

• Garlic mashed potatoes or cauliflower mash for a hearty meal
• Steamed rice or quinoa for a lighter option
• Roasted sweet potatoes or Brussels sprouts for a festive touch
• Serve on toothpicks as an appetizer at parties or buffets
• Drizzle leftover cranberry glaze over roasted turkey or chicken for extra flavor

Storage and Freezing

Store leftover meatballs in an airtight container in the refrigerator for up to 3–5 days.
To freeze, place cooked and cooled meatballs on a baking sheet, freeze for 1 hour, then transfer to a resealable bag. They’ll keep well for up to 3 months. Reheat in a skillet or oven until warmed through.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	641	52g	68g	18g	3g	56g

Disclaimer:
Nutrition facts are estimates calculated using online tools and may vary based on specific ingredients or preparation methods. Consult a nutritionist for exact dietary advice.

FAQs

Print