Description
These Cranberry Feta Chicken Meatballs are a delightful blend of savory and sweet flavors, featuring tender ground chicken meatballs cooked to perfection and coated in a tangy cranberry sauce with hints of honey, Dijon mustard, and balsamic vinegar. Finished with crumbled feta cheese and fresh rosemary, this dish offers a perfect balance of textures and tastes, ideal for a comforting family meal or an impressive appetizer.
Ingredients
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
Cranberry 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
Garnish
- ¼ cup (38 g) crumbled feta cheese, plus more for serving
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Combine meatball ingredients: In a large bowl, mix ground chicken, beaten egg, Parmesan cheese, parsley, kosher salt, black pepper, whole milk, breadcrumbs, minced garlic, and finely chopped onion gently until just combined, avoiding overmixing to keep the meatballs tender.
- Form mixture into meatballs: Using a 1-tablespoon scoop and lightly greasing your hands to prevent sticking, shape the mixture into approximately 16 evenly sized meatballs.
- Cook meatballs: Heat extra virgin olive oil in a large nonstick skillet over medium heat until shimmering. Add meatballs in a single layer without overcrowding; cook in batches if necessary. Turn occasionally to brown all sides and cook through, reaching an internal temperature of 165°F, about 8-10 minutes. Transfer cooked meatballs to a plate and tent with aluminum foil to keep warm.
- Make cranberry sauce: In a medium bowl, whisk together whole berry cranberry sauce, honey, Dijon mustard, balsamic vinegar, and chicken broth until smooth and well combined.
- Prepare sauce in skillet: Wipe out the skillet if needed and return it to medium-low heat. Pour the cranberry sauce mixture into the skillet and bring it to a gentle simmer.
- Add cooked meatballs to sauce: Return the cooked meatballs to the skillet, turning them to coat evenly with the sauce. Let them simmer together for 3-4 minutes until the sauce thickens slightly and clings to the meatballs.
- Finish and serve: Sprinkle crumbled feta cheese and finely chopped fresh rosemary over the meatballs just before serving. Serve warm for the best flavor experience.
Notes
- To prevent the meatballs from drying out, avoid overmixing the meat mixture.
- Use a thermometer to ensure meatballs reach an internal temperature of 165°F for safety.
- You can substitute plain breadcrumbs with gluten-free breadcrumbs if desired.
- Leftover meatballs make excellent sandwiches or additions to pasta dishes.
- For added flavor, garnish with extra fresh parsley or a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
