Cranberry Orange Chicken Meatballs Recipe

Introduction

Cranberry Orange Chicken Meatballs are a flavorful twist on a classic favorite. Juicy ground chicken meatballs are baked to perfection and tossed in a tangy, sweet cranberry-orange glaze. This dish makes a delightful appetizer or a comforting main course served over rice.

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 your oven to 190°C and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, gently combine the ground chicken, breadcrumbs, grated Parmesan, beaten egg, parsley, garlic, orange zest, salt, and pepper until just mixed.
3. Step 3: Shape the mixture into 2.5 cm meatballs and place 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 the meatballs bake, combine the 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 the baked meatballs to a large bowl and toss them with the warm cranberry-orange glaze until fully coated.
7. Step 7: Garnish with extra chopped parsley and orange zest. Serve hot as an appetizer or alongside rice for a main dish.

Tips & Variations

• For extra moisture, add a tablespoon of olive oil or finely chopped onion to the meatball mixture.
• Use fresh cranberries simmered down into a sauce if you prefer a less sweet glaze.
• Substitute ground turkey for chicken for a slightly different flavor.
• Serve the meatballs with steamed vegetables or a simple green salad for a balanced meal.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat to preserve moisture. The glaze may thicken when chilled; add a splash of water or orange juice when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the uncooked meatballs arranged on a baking sheet and then transfer them to a freezer bag. Freeze for up to 3 months. Bake from frozen adding a few extra minutes to the cooking time.

Can I make these meatballs gluten-free?

Absolutely. Substitute the breadcrumbs with gluten-free breadcrumbs or ground oats to keep the texture while making it safe for gluten sensitivities.

Cranberry Orange Chicken Meatballs Recipe

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★★★★★

4.8 from 86 reviews

Delightful Cranberry Orange Chicken Meatballs combine tender ground chicken with zesty orange and fresh parsley, baked to golden perfection and coated in a sweet and tangy cranberry-orange glaze. This recipe offers a flavorful appetizer or a comforting main dish served over rice, perfect for festive occasions or family dinners.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approximately 20 meatballs (serves 4-5) 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 the meatballs from sticking and to ensure easy cleanup.
2. Prepare Meatball Mixture: In a large mixing bowl, gently combine the ground chicken, breadcrumbs, grated Parmesan cheese, beaten egg, finely chopped parsley, minced garlic, orange zest, salt, and black pepper. Mix just until combined to keep the meatballs tender.
3. Shape Meatballs: Shape the meat mixture into uniform meatballs about 2.5 cm (1 inch) in diameter. Place them evenly spaced on the prepared baking sheet to allow even cooking.
4. Bake Meatballs: Bake the meatballs in the preheated oven for 20 to 25 minutes, or until they are golden brown and the internal temperature reaches 74°C (165°F), ensuring they are safely cooked through.
5. Make Cranberry-Orange 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 thickens slightly to coat the meatballs beautifully.
6. Coat Meatballs: Transfer the baked meatballs to a large bowl and gently toss with the warm cranberry-orange glaze until they are fully and evenly coated in the flavorful sauce.
7. Garnish and Serve: Garnish the meatballs with extra chopped parsley and a sprinkle of orange zest. Serve these delicious meatballs hot, perfect as an appetizer or over rice as a satisfying main dish.

Notes

• These meatballs can be prepared ahead of time and refrigerated before baking for up to 24 hours, making meal planning easier.
• Ensure the internal temperature reaches 74°C (165°F) to guarantee safe consumption of the chicken.
• For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
• Adjust the level of honey to control the sweetness of the glaze according to your taste.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken meatballs, cranberry orange glaze, appetizer, baked meatballs, festive recipe, easy dinner