Quick Christmas Cranberry Chicken Meatballs
Tender, juicy chicken meatballs coated in a tangy-sweet cranberry glaze. Ideal for holiday parties, cozy dinners, or even a festive meal prep option. Quick to make, gone even quicker.
Why This Recipe Works:
Easy to prep and bake
Holiday flavors without the stress
Sweet and savory balance
High in protein
Great as appetizer or main course
Ingredients:
For the Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs
1 egg
2 tablespoons grated onion
2 cloves garlic, minced
2 tablespoons chopped parsley
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Cranberry Glaze:
1 cup cranberry sauce (whole berry or jellied)
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Worcestershire sauce
Optional: a pinch of chili flakes for heat
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease.
Make the meatballs: In a large bowl, combine all meatball ingredients. Mix gently until just combined. Roll into 1.5-inch balls.
Bake for 18–20 minutes, flipping halfway, until golden and cooked through.
Prepare glaze: While meatballs bake, heat cranberry sauce, balsamic, honey, and Worcestershire in a small saucepan. Simmer until slightly thickened (about 5–7 minutes).
Toss and serve: Add baked meatballs to the saucepan or pour glaze over them in a bowl. Toss to coat.
Garnish with fresh parsley if desired. Serve warm.
Tips & Variations:
Make ahead and reheat in slow cooker
Use ground turkey if preferred
Add orange zest to the glaze for a citrus twist
Great over rice, mashed potatoes, or toothpicked for party trays
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