Cranberry Orange Chicken Meatballs
These chicken meatballs with a cranberry-orange glaze are a festive and flavorful dish, perfect for holiday gatherings or a cozy family meal.
Equipment
- Baking Sheet
- Parchment paper
- Large bowl
- small saucepan
Ingredients
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 clove garlic minced
- 1 orange zest
- 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
- Preheat oven to 190°C. Line a baking sheet with parchment paper.
- In a large bowl, gently mix ground chicken, breadcrumbs, grated Parmesan, beaten egg, parsley, garlic, orange zest, salt, and pepper until just combined.
- Shape mixture into 2.5 cm balls and arrange evenly on the prepared baking sheet.
- Bake for 20 to 25 minutes until golden brown and internal temperature reaches 74°C.
- 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.
- Transfer baked meatballs to a large bowl and toss with warm cranberry-orange glaze until fully coated.
- Top with extra chopped parsley and orange zest. Serve hot as an appetizer or over rice for a main course.
Notes
For best texture, avoid over-mixing the meatball mixture to maintain a tender result.