Cranberry-Orange Chicken Meatballs
These juicy and flavorful meatballs combine savory chicken with the bright tastes of cranberries and oranges, making them perfect for any occasion.
Ingredients
Meatball Mixture
- 450 g ground chicken
- 60 g breadcrumbs
- 25 g grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 zest of 1 orange
- to taste Salt
- to taste Black pepper
Glaze
- 240 g cranberry sauce Store-bought or homemade
- 60 ml orange juice
- 30 ml honey
- 15 ml soy sauce
- 0.5 teaspoon ground ginger
Instructions
Preparation
- Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
- In a large bowl, gently mix the ground chicken, breadcrumbs, grated Parmesan, beaten egg, parsley, garlic, orange zest, salt, and pepper until just combined.
- Shape the mixture into 2.5 cm (1 inch) balls and arrange them evenly on the prepared baking sheet.
Baking
- Bake for 20 to 25 minutes until they are golden brown and the internal temperature reaches 74°C (165°F).
Making the Glaze
- 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.
Combining
- Transfer the baked meatballs to a large bowl and toss them with the warm cranberry-orange glaze until fully coated.
Serving
- Top with extra chopped parsley and orange zest. Serve hot as an appetizer or over rice for a main course.
Notes
Make sure not to over-mix the meatball mixture to keep them tender. You can add chopped onions or bell peppers for extra flavor.