These Cranberry Jalapeño Chicken Meatballs are sweet, tangy, and have just a little kick! The chicken meatballs are tender and juicy (and amazing on their own, too!), and the cranberry sauce gives them a sweet-tart coating. They are easy to make in a skillet, but you can bake or air-fry them, too! They are perfect for a party, holiday get-together, or a fun dinner at home!
And don’t stop with meatballs when it comes to cranberries! I have lots of delicious Cranberry Recipes to enjoy during the holidays and all year long!
Ingredients & Substitutions
- Ground chicken: Ground chicken keeps these meatballs tender and works well with the cranberry sauce. Ground turkey can also be used.
- Egg: Helps hold the meatballs together. Use one large egg.
- Parmesan cheese: Adds a little savory flavor to the meatballs. Freshly grated Parmesan works well here.
- Plain breadcrumbs: Help bind the meatballs and keep them tender. Italian-style breadcrumbs can also be used, but they will add extra seasoning.
- Whole milk: Adds moisture to the meatball mixture. You can use 2% milk if that is what you have.
- Yellow onion: Finely chop the onion so it mixes evenly into the meatballs. White onion works, too.
- Jalapeño: Adds a little heat. Remove the seeds and membranes for a milder flavor, or leave some in if you want more spice. You can also use less jalapeño to keep the heat down.
- Garlic: Adds savory flavor. Freshly minced garlic or jarred minced garlic both work.
- Kosher salt and black pepper: Season the meatballs. If using table salt instead of kosher salt, use a little less.
- Extra virgin olive oil: Helps brown the meatballs in the skillet. You can use another neutral cooking oil, such as avocado oil.
- Cranberry Sauce: Gives the meatballs their sweet-tart coating. Whole berry cranberry sauce adds little pieces of cranberry, but jellied cranberry sauce or my easy cranberry sauce can also work for a smoother sauce.
Tips for Making Cranberry Jalapeño Chicken Meatballs
- Don’t overmix the meat: Mix the ingredients just until combined. Overworking the chicken mixture can make the meatballs tough.
- Make the meatballs the same size: Aim for about 1 inch each so they cook evenly. A small cookie scoop makes portioning easier.
- Adjust the heat: Removing the jalapeño seeds and membranes helps keep the spice level milder. If you prefer more heat, leave some seeds in or add extra jalapeño.
- Check the internal temperature: Ground chicken meatballs should reach 165°F to be safely cooked. Check the center of a meatball with a meat thermometer.
- Keep an eye on the sauce: Cranberry sauce can be thick, especially as it heats. Add water a tablespoon at a time until it is easy to stir and coats the meatballs.
- Choose your cooking method: You can cook these meatballs in a skillet, bake them in the oven, or use an air fryer. Whichever method you choose, make sure the meatballs reach 165°F before coating them in the sauce.
FAQs
Can I bake the chicken meatballs instead of cooking them in a skillet?
Yes! You can bake the meatballs at 350°F for about 25 minutes, or until they reach an internal temperature of 165°F. Place them on a lined baking sheet and bake until cooked through. While the meatballs bake, warm the cranberry sauce in a skillet over medium-low heat, adding a little water if needed to thin it. Once the meatballs are done, gently toss them in the sauce until coated.
Can I cook the chicken meatballs in an air fryer?
Yes! Preheat your air fryer to 375°F. Arrange the meatballs in a single layer in the basket, leaving space between them. Cook for 10 to 12 minutes, turning halfway through, or until the internal temperature reaches 165°F. You may need to cook them in batches. While the meatballs cook, warm the cranberry sauce in a skillet over medium-low heat, adding a little water if needed to thin it. Toss the cooked meatballs in the sauce until coated, then cook for another 1 to 2 minutes until heated through.
Can I use regular meatballs or store-bought meatballs?
Absolutely! You can use your favorite homemade meatballs or fully cooked store-bought meatballs. Beef, turkey, or traditional chicken meatballs all work. If using frozen meatballs, heat them according to the package directions first. Then warm them in the cranberry sauce until heated through.
How spicy are cranberry jalapeño chicken meatballs?
They have a little heat from the jalapeño, balanced by the sweet-tart cranberry sauce. For a milder version, remove the seeds and membranes and use less jalapeño. If you like more heat, leave some seeds in or add a little extra jalapeño.
Can I use jellied cranberry sauce instead of whole berry cranberry sauce?
Yes! Jellied cranberry sauce works well if you prefer a smoother coating. Warm it in the skillet, stirring until it melts. Add water a little at a time if the sauce is too thick.
Can I make cranberry jalapeño chicken meatballs ahead of time?
Yes! You can cook the meatballs a day ahead and refrigerate them in an airtight container. When ready to serve, warm the cranberry sauce in a skillet, add the meatballs, and cook until heated through.
What can I serve with cranberry jalapeño chicken meatballs?
These meatballs are great as a party appetizer with toothpicks, especially during the holidays. To make them a meal, serve them with rice, mashed potatoes, or sheet pan roasted vegetables. They also pair well with a simple side salad.
How To Store Cranberry Jalapeño Chicken Meatballs
Refrigerator: Store leftover meatballs and cranberry sauce together in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat: Warm the meatballs and sauce in a skillet over medium-low heat until heated through, adding a splash of water if the sauce has thickened. You can also reheat individual portions in the microwave, stirring gently halfway through.
Freezer: Let the meatballs and sauce cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Cranberry Jalapeño Chicken Meatballs
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- 1 large egg, beaten
- ¼ cup (25 g) grated Parmesan cheese
- ¼ cup (27 g) plain breadcrumbs
- 3 tablespoons whole milk
- 2 tablespoons finely chopped yellow onion
- 1 medium jalapeño, seeded, finely minced
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Sauce
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 to 2 tablespoons water, as needed
Optional Garnish
- Jalapeño, thinly sliced
- Fresh parsley, chopped
Instructions
- In a large bowl, combine the ground chicken, egg, Parmesan, breadcrumbs, milk, onion, jalapeño, garlic, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
- Using a small cookie scoop or your hands, portion the mixture into about 20 meatballs, each approximately 1 inch in diameter.
- Heat the olive oil in a large nonstick skillet over medium heat.*
- Once the oil is hot, add the meatballs in a single layer. Cook, turning occasionally, until browned on all sides and the internal temperature reaches 165°F, about 10 to 12 minutes. Transfer the meatballs to a plate and tent loosely with foil to keep warm.
- Reduce the heat to medium-low. Add the cranberry sauce to the same skillet, stirring and scraping up any browned bits from the bottom of the pan.
- Cook for 2 to 3 minutes, or until the cranberry sauce is hot and loose enough to coat the meatballs. If the sauce is too thick, stir in water, 1 tablespoon at a time, until it reaches your desired consistency.
- Return the meatballs to the skillet and gently toss until completely coated in the cranberry sauce.
- Cook for another 1 to 2 minutes, just until heated through.
- Garnish with thinly sliced jalapeño and parsley, if desired. Serve warm.
Notes
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Arrange the meatballs on the prepared baking sheet, leaving a little space between each one.
- Bake for about 25 minutes, or until the internal temperature reaches 165°F.
- While the meatballs bake, warm the cranberry sauce in a skillet over medium-low heat. Add water, 1 tablespoon at a time, if needed to thin the sauce.
- Add the baked meatballs to the skillet and gently toss to coat in the cranberry sauce. Cook for 1 to 2 minutes, until heated through.
- Preheat the air fryer to 375°F.
- Arrange the meatballs in a single layer in the air fryer basket, leaving space between them. Cook in batches if needed.
- Air fry for 10 to 12 minutes, turning the meatballs halfway through, or until the internal temperature reaches 165°F. Larger meatballs may need a few extra minutes.
- While the meatballs cook, warm the cranberry sauce in a skillet over medium-low heat. Add water, 1 tablespoon at a time, if needed to thin the sauce.
- Transfer the cooked meatballs to the skillet and gently toss to coat them in the cranberry sauce. Cook for 1 to 2 minutes, until heated through.
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