Cranberry Orange Chicken Meatballs Recipe

Introduction

Cranberry Orange Chicken Meatballs are a delightful blend of savory and sweet flavors, perfect for any occasion. Tender meatballs are complemented by a tangy cranberry-orange glaze that adds a vibrant twist. Whether served as an appetizer or a main dish, these meatballs are sure to impress.

Ingredients

• 450 g ground chicken
• 60 g breadcrumbs
• 25 g grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, finely chopped
• 1 garlic clove, minced
• Zest of 1 orange
• Salt, to taste
• Black pepper, to taste
• 240 g cranberry sauce
• 60 ml orange juice
• 30 ml honey
• 15 ml soy sauce
• 0.5 teaspoon ground ginger

Instructions

1. Step 1: Preheat the oven to 190°C and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, gently mix ground chicken, breadcrumbs, grated Parmesan, beaten egg, parsley, garlic, orange zest, salt, and pepper until just combined.
3. Step 3: Shape the mixture into 2.5 cm meatballs and arrange them evenly on the prepared baking sheet.
4. Step 4: Bake for 20 to 25 minutes until the meatballs are golden brown and reach an internal temperature of 74°C.
5. Step 5: While meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, and ground ginger in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the glaze thickens slightly.
6. Step 6: Transfer baked meatballs to a large bowl and toss with warm cranberry-orange glaze until fully coated.
7. Step 7: Garnish with extra chopped parsley and orange zest. Serve hot as an appetizer or over rice as a main course.

Tips & Variations

• Use fresh orange zest instead of dried for a brighter citrus flavor.
• Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.
• Substitute ground turkey for chicken if preferred.
• For a gluten-free version, replace breadcrumbs with gluten-free alternatives or crushed nuts.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding extra glaze if needed to keep them moist. These meatballs can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead, then bake them fresh when ready to serve. Store the shaped meatballs covered in the refrigerator.

Is it possible to cook these meatballs on the stovetop?

While baking is recommended for even cooking, you can also pan-fry the meatballs over medium heat until browned and cooked through. Then toss with the warm glaze as directed.

Cranberry Orange Chicken Meatballs Recipe

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★★★★★

4.8 from 81 reviews

These Cranberry Orange Chicken Meatballs are a delightful blend of savory and sweet flavors, featuring tender ground chicken meatballs baked to perfection and coated in a tangy cranberry-orange glaze. Perfect as a festive appetizer or a flavorful main dish when served over rice.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 20–24 meatballs (serves 4-6) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 450 g ground chicken
• 60 g breadcrumbs
• 25 g grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, finely chopped
• 1 garlic clove, minced
• Zest of 1 orange
• Salt, to taste
• Black pepper, to taste

Cranberry-Orange Glaze

• 240 g cranberry sauce
• 60 ml orange juice
• 30 ml honey
• 15 ml soy sauce
• 0.5 teaspoon ground ginger

Instructions

1. Preheat Oven: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Meatball Mixture: In a large bowl, gently mix together ground chicken, breadcrumbs, grated Parmesan cheese, beaten egg, chopped parsley, minced garlic, orange zest, salt, and black pepper until just combined to avoid tough meatballs.
3. Shape Meatballs: Form the mixture into 2.5 cm (about 1 inch) balls and arrange them evenly spaced on the prepared baking sheet.
4. Bake Meatballs: Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are golden brown and reach an internal temperature of 74°C (165°F) for safe consumption.
5. Prepare Glaze: While the meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, and ground ginger in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the glaze has thickened slightly and flavors meld.
6. Coat Meatballs: Once meatballs are baked, transfer them to a large bowl and toss gently with the warm cranberry-orange glaze until they are fully coated.
7. Garnish and Serve: Garnish with extra chopped parsley and orange zest. Serve the meatballs hot as an appetizer or over cooked rice for a satisfying main course.

Notes

• Ensure not to overmix the meatball mixture to keep the meatballs tender.
• Check the internal temperature with a meat thermometer to ensure meatballs are cooked through.
• The glaze can be prepared ahead of time and reheated gently before tossing with meatballs.
• For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
• Adjust sweetness and tanginess by varying the amount of honey and orange juice in the glaze to your taste.

Keywords: cranberry orange chicken meatballs, baked chicken meatballs, cranberry glaze, appetizer recipe, holiday meatballs