Cranberry Feta Chicken Meatballs Recipe

If you’re on the hunt for a dish that’s bursting with flavor, a touch of tang, and that irresistible combo of sweet and savory, you’ll want to try this Cranberry Feta Chicken Meatballs Recipe. I absolutely love how the tartness of the cranberry sauce plays beautifully against the creamy feta in these juicy meatballs. They’re a perfect weeknight dinner that feels a little special — plus, they come together faster than you’d think. Keep reading; I can’t wait to share all my best tips to help you nail this recipe!

this …

Ingredients You’ll Need

The ingredients for this Cranberry Feta Chicken Meatballs Recipe work together to create that perfect mix of savory, tangy, and just a whisper of sweetness. Choosing good quality ground chicken and fresh herbs really makes a big difference in flavor, so I always recommend grabbing fresh parsley and rosemary from the market.

• Ground chicken: Use fresh, lean ground chicken for a tender base that’s lighter than beef but still packed with flavor.
• Egg: Acts as a binder to keep the meatballs from falling apart, so don’t skip it.
• Parmesan cheese: Adds a salty, nutty background note that deepens the flavor.
• Fresh parsley: Brightens the meatball mix; fresh is best for that herby pop.
• Kosher salt: Essential for enhancing all the flavors.
• Black pepper: Provides a subtle heat to balance the sweetness.
• Whole milk: Keeps the meatballs moist and tender.
• Plain breadcrumbs: Helps with texture and keeps the meatballs from drying out.
• Garlic: Fresh minced garlic for that aromatic punch.
• Yellow onion: Finely chopped for sweet depth and moisture.
• Extra virgin olive oil: For frying to get a nice golden crust.
• Whole berry cranberry sauce: Try homemade if you can—it adds real freshness—but store-bought works great too.
• Honey: Balances tartness with natural sweetness.
• Dijon mustard: Adds subtle sharpness to the sauce.
• Balsamic vinegar: Brings a rich acidity that complements the cranberry.
• Chicken broth: Thins the sauce and layers in savory flavor.
• Feta cheese (crumbled): Soft, salty, and creamy, it’s the perfect finishing touch.
• Fresh rosemary: Finely chopped to add an earthy herbal aroma.

Variations

I love how flexible the Cranberry Feta Chicken Meatballs Recipe is. Over time, I’ve personalized it quite a bit depending on what I have in the pantry or the season. Feel free to experiment with little swaps or additions to make it your own.

• Use Ground Turkey: One time I swapped chicken for turkey when the store was out, and honestly, it worked beautifully—the flavor is a tad milder, but still delicious.
• Make it Spicy: Add a pinch of red pepper flakes or cayenne to the meat mixture if you prefer a little kick.
• Different Cheese: If you’re short on feta, you can try goat cheese for a creamier, tangy option.
• Herb Variations: Experiment with thyme or sage instead of rosemary for a different herbal note.
• Swap Breadcrumbs: Use panko for a lighter texture or gluten-free breadcrumbs if needed.
• Oven-Baked Option: I sometimes bake the meatballs instead of frying to keep it lighter and hands-off. Check below for oven instructions!

How to Make Cranberry Feta Chicken Meatballs Recipe

Step 1: Mix the Meatball Ingredients Gently

In a large bowl, combine the ground chicken, beaten egg, Parmesan, parsley, kosher salt, black pepper, milk, breadcrumbs, minced garlic, and finely chopped onion. I’ve found that gently mixing with your hands or a spoon until just combined gives the best texture—overmixing can lead to tough meatballs, and no one wants that. If your mixture feels too wet, add a pinch more breadcrumbs; too dry, splash in a bit more milk.

Step 2: Shape Your Meatballs with Care

Use a one-tablespoon scoop to portion the meat mixture, then gently roll into balls with lightly greased hands to prevent sticking. You should have about 16 meatballs. I like this method because it keeps them uniform, so they cook evenly and look pretty on the plate.

Step 3: Brown the Meatballs in a Skillet

Heat olive oil in a large nonstick skillet over medium heat until shimmering. Add the meatballs in a single layer — you might need to do this in batches to avoid crowding. Cook for 8 to 10 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 165°F. I usually use a digital meat thermometer for peace of mind. Once cooked, transfer them to a plate and tent loosely with foil to keep them warm.

Step 4: Whisk Together the Tangy Cranberry Sauce

In a medium bowl, whisk together the whole berry cranberry sauce, honey, Dijon mustard, balsamic vinegar, and chicken broth. This sauce is the star of the show, offering that perfect balance of sweet, tart, and savory—it’s my favorite part of the recipe.

Step 5: Simmer Meatballs in Sauce to Finish

Give your skillet a quick wipe if needed and return to medium-low heat. Pour in the cranberry sauce mixture and bring it to a gentle simmer. Add the cooked meatballs back to the skillet and gently turn them to coat in the sauce. Let them simmer for 3 to 4 minutes until the sauce thickens just a bit and clings to the meatballs. Finally, sprinkle with crumbled feta and fresh rosemary right before serving.

How to Serve Cranberry Feta Chicken Meatballs Recipe

Garnishes

I love sprinkling an extra pinch of crumbled feta and some finely chopped fresh rosemary or parsley right on top just before serving. These garnishes not only add eye appeal but also a fresh, herbal contrast that really heightens the overall flavor.

Side Dishes

My go-to sides with these meatballs are creamy mashed potatoes or buttery couscous, which soak up the sauce beautifully. A simple green salad or roasted veggies like Brussels sprouts or asparagus keep the meal balanced and fresh.

Creative Ways to Present

For holiday dinners or dinner parties, I’ve served these meatballs skewered as elegant appetizers, drizzled with extra sauce and topped with fresh herbs. Plating them on a colorful platter surrounded by fresh cranberries and rosemary sprigs makes an inviting centerpiece that gets everyone excited to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs store beautifully in an airtight container in the fridge for up to 3 days. I like to keep the meatballs and sauce together to let the flavors meld even more overnight—just reheat gently before serving.

Freezing

This Cranberry Feta Chicken Meatballs Recipe freezes wonderfully. I freeze the cooked meatballs on a sheet pan first, then transfer them to a freezer bag so they don’t stick together. The sauce can be frozen separately in a freezer-safe container. Together or apart, they keep well for up to 2 months.

Reheating

To reheat, I gently warm the meatballs and sauce in a skillet over low heat, adding a splash of chicken broth if the sauce thickened too much in the fridge. You can also microwave servings covered briefly—just keep an eye to avoid drying the meatballs out.

FAQs

Final Thoughts

When I first tried this Cranberry Feta Chicken Meatballs Recipe, I was shocked at how such simple ingredients could come together for such a satisfying and unique dish. It’s become a go-to for cozy dinners and celebrations alike in my house. I know you’ll find the same joy in cooking and sharing it with your family or friends. So grab your skillet, put on some tunes, and enjoy making (and eating!) this delightful recipe — I’m cheering you on!

Print