Description
These Cranberry Feta Chicken Meatballs are a festive and flavorful dish perfect for any occasion. Tender ground chicken meatballs are pan-fried to a golden brown and then simmered in a tangy-sweet cranberry sauce infused with honey, Dijon mustard, balsamic vinegar, and chicken broth. Finished with crumbled feta cheese and fresh rosemary, this recipe offers a delightful balance of savory and bright flavors that’s both comforting and elegant.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons whole milk
- ¼ cup (27 g) plain breadcrumbs
- 1 teaspoon garlic, minced
- 2 tablespoons yellow onion, finely chopped
- 1 tablespoon extra virgin olive oil, for frying
Sauce
- 1 cup (139 g) whole berry cranberry sauce, homemade or store-bought
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- ⅓ cup (80 mL) chicken broth
- ¼ cup (38 g) crumbled feta cheese, plus more for serving
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine ground chicken, beaten egg, Parmesan cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix gently until just combined to keep the meatballs tender and not overworked.
- Form the Meatballs: Using a 1-tablespoon scoop, shape the mixture into roughly 16 meatballs, lightly greasing your hands to prevent sticking.
- Cook the Meatballs in a Skillet: Heat olive oil in a large nonstick skillet over medium heat. Once shimmering, add the meatballs in a single layer, cooking in batches if necessary. Turn occasionally until all sides are browned and the internal temperature reaches 165°F, about 8-10 minutes. Transfer cooked meatballs to a plate and tent with foil to keep warm.
- Prepare the Sauce: In a medium bowl, whisk together cranberry sauce, honey, Dijon mustard, balsamic vinegar, and chicken broth until smooth.
- Simmer the Sauce: Wipe out the skillet if needed and return it to medium-low heat. Pour in the cranberry sauce mixture and bring to a gentle simmer.
- Coat Meatballs in Sauce: Add the cooked meatballs back into the skillet, turning them in the sauce. Simmer for 3-4 minutes until the sauce thickens slightly and clings to the meatballs.
- Finish and Serve: Sprinkle crumbled feta cheese and chopped fresh rosemary over the meatballs just before serving. Serve warm for the best flavor and texture.
Notes
- Oven Instructions: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Prepare the meatballs as directed, then place them on the lined baking sheet.
- Bake for about 25 minutes or until the internal temperature reaches 165°F (74°C).
- Make the sauce as instructed on stovetop or in a small saucepan.
- Add the cooked meatballs to the sauce, turning to coat thoroughly before serving.
- Sprinkle additional crumbled feta cheese and fresh rosemary on top just before serving.
- The meatballs can be made a day ahead and refrigerated, then simply reheated in the sauce for convenience.
Nutrition
- Serving Size: 4 meatballs (approx.)
- Calories: 320
- Sugar: 10g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 29g
- Cholesterol: 110mg
