Cranberry Orange Chicken Meatballs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
