0 from 15 votes
Chicken Meatballs in Cranberry Sauce
Tender and juicy chicken meatballs cooked in an easy and delicious cranberry sauce. Easy to make and perfect meal to serve during the holidays.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 641 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 14 oz cranberry sauce one can
- ¼ Cup honey
- 1 Tsp chili powder
- ¼ Tsp cayenne pepper
- ½ Tsp chili flakes
- Kosher salt and ground pepper, to taste
- 2 Tbsp olive oil
Meatballs:
- 2 lbs Chicken breast or turkey cubed
- ¼ Cup panko
- ¼ Cup whole wheat flour or Gluten-free, for rolling the meatballs
- 1 Large egg
- 2 Tbsp Worcestershire sauce
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1 Tsp paprika
- 1 Tbsp olive oil
- ¼ Tsp black pepper
- ½ Tsp kosher salt or to taste
- Optional: fresh rosemary, to garnish
Instructions
- In a food processor add the meat chunks and pulse to chop. Add all the remaining ingredients and pulse again until meat is medium-fine.
- Using wet hands form the meat mixture into about 1-inch balls. Gently roll them in flour, shaking any excess.
- Heat a large non-stick pan over medium heat. Drizzle with about 2 Tbsps oil and carefully add in the meatballs. Cook for about 2 minutes on each side, or until cooked through and golden-brown.
- Meanwhile, in a small bowl, mix cranberry sauce with remaining ingredients until well combined.
- Pour cranberry sauce and stir well. Reduce the heat to low and simmer until bubbly, about 5 minute
Cup of Yum
Notes
- You can use turkey instead of chicken, still tastes great!
- You can put a little bit of olive oil on your hands, to make rolling the chicken meatballs easier, plus you'll get smoother balls!
- Mix the meatballs thoroughly so the eggs and panko crumbs are evenly distributed.
- You can cook these Chicken Meatballs on the stovetop, in the oven, or in the crockpot (details below).
- If baking the meatballs, don’t overbake them. Take them out of the oven when they are cooked through and the tops are browned.
- Store cooked and cooled Chicken Meatballs in an airtight storage container in the refrigerator for 3-5 days.
- Pour the cranberry sauce into the crockpot. Add browned meatballs and stir gently to combine. Cover and cook on high for 2 hours or on low for 4 hours.
Nutrition Information
Calories
641kcal
(32%)
Carbohydrates
68g
(23%)
Protein
52g
(104%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
198mg
(66%)
Sodium
728mg
(30%)
Potassium
1021mg
(29%)
Fiber
3g
(12%)
Sugar
56g
(112%)
Vitamin A
707IU
(14%)
Vitamin C
6mg
(7%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 641
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 68g | 23% |
| Protein | 52g | 104% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 198mg | 66% |
| Sodium | 728mg | 30% |
| Potassium | 1021mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 56g | 112% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.