These Cranberry Feta Chicken Meatballs are sweet, savory, and irresistibly festive. The recipe starts with my homemade chicken meatballs, which I love on their own, too. Then, the meatballs are simmered in a cranberry sauce made with whole berry cranberry sauce, honey, Dijon, and a splash of balsamic. Then, they are finished with crumbled feta and fresh rosemary for the perfect balance of brightness and richness. Serve them as an appetizer or spooned over rice for a comforting seasonal meal. For the same incredible flavors, you will want to try my Cranberry Feta Chicken Bake, too!
Ingredients & Substitutions
- Ground Chicken: Lean and mild, making it perfect for soaking up the cranberry sauce. Turkey meatballs also work well.
- Egg & Milk: Help keep the meatballs tender and moist.
- Parmesan Cheese: Adds saltiness and richness. You can swap with pecorino for a slightly sharper flavor.
- Parsley, Onion & Garlic: Fresh aromatics for flavor. Use 1/2 teaspoon garlic powder if needed. Finely minced shallots work in place of onions.
- Breadcrumbs: Bind the mixture and prevent dryness. Panko works, too, just measure loosely.
- Cranberry Sauce: Whole berry cranberry sauce (homemade or store-bought) gives sweetness and body. Jellied cranberry sauce won’t provide the same texture.
- Honey, Dijon Mustard & Balsamic Vinegar: Add depth, tang, and balancing acidity. Maple syrup can replace honey. White balsamic works in place of regular balsamic.
- Chicken Broth: Thins the sauce to a glossy consistency.
- Feta Cheese: A salty, creamy finish. Goat cheese also works for a milder, tangier twist.
- Fresh Rosemary: Brightens the dish and plays well with cranberries. Use thyme if you prefer.
FAQs
Can I bake the meatballs instead of pan-searing?
Yes! Bake at 350°F for about 25 minutes or until they reach 165°F. Then simmer in the cranberry sauce as directed.
Can I make these ahead of time?
Yes! You can form the meatballs up to 24 hours in advance. Keep them covered and refrigerated, then cook and sauce them when you’re ready.
Can I freeze the meatballs before cooking?
Yes! Shape the meatballs, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator, then cook as directed.
Can I use dried herbs instead of fresh?
Absolutely. Use 1 teaspoon dried rosemary or thyme in place of fresh herbs in the sauce.
Can I double this recipe?
Yes, it doubles beautifully. Just sear the meatballs in batches and simmer everything in a large Dutch oven.
Can I make these with turkey?
Definitely. Ground turkey (look for 93% for the best results) is a great swap for chicken.
Serving Ideas
- Serve on a platter with toothpicks for an easy holiday appetizer.
- Spoon over rice, couscous, pasta, or mashed potatoes for a cozy dinner.
- Pair with roasted vegetables or a simple side salad.
- Add to a holiday grazing board alongside crackers, nuts, and fruit.
How to Store Cranberry Feta Chicken Meatballs
Refrigerator: Store leftovers in an airtight container for 3-4 days. The sauce will thicken as it chills; just add a splash of broth or water when reheating to loosen it.
Freezer: Freeze the cooked meatballs (with or without the sauce) for up to 2 months. Thaw overnight in the refrigerator, then warm gently in a covered skillet with a bit of broth or water.
Cranberry Feta Chicken Meatballs
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
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
- ¼ cup (38 g) crumbled feta cheese, plus more for serving
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- In a large bowl, combine ground chicken, beaten egg, Parmesan cheese, parsley, salt, pepper, milk, breadcrumbs, garlic, and onion. Mix gently until just combined, being careful not to overmix.
- Using a 1-tablespoon scoop, form the mixture into meatballs, lightly greasing your hands to prevent sticking. You should get about 16 meatballs.
- To a large nonstick skillet over medium heat*, add olive oil. Once the oil is shimmering, add the meatballs in a single layer. (Depending on the size of your skillet, you may need to work in batches.) Cook, turning occasionally, until browned on all sides, and the internal temperature reaches 165°F, about 8-10 minutes. Transfer the cooked meatballs to a plate and tent with aluminum foil to keep warm.
- In a medium bowl, whisk together cranberry sauce, honey, Dijon mustard, balsamic vinegar, and chicken broth until smooth.
- Wipe out the skillet if needed, then return it to medium-low heat. Pour in the cranberry sauce mixture and bring to a gentle simmer.
- Add the cooked meatballs back to the skillet, turning to coat them in the sauce. Let them simmer for 3-4 minutes until the sauce thickens slightly and clings to the meatballs.
- Sprinkle crumbled feta cheese and chopped rosemary over the meatballs just before serving. Serve warm.
Notes
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Prepare the meatballs as instructed.
- Place the meatballs on the lined baking sheet.
- Bake for 25 minutes, or until the internal temperature reaches 165°F.
- Make the sauce as instructed. Add cooked meatballs to the sauce, turning to coat.
- Sprinkle crumbled feta cheese and chopped rosemary over the meatballs just before serving. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The cranberry sauce with feta is simply amazing! I love this recipe!
Elizabeth
These chicken meatballs are incredible. I can't say enough how flavorful and tasty each bite is! I had more than my fair share of these.
Stephanie
I love these over rice. They are so flavorful and cozy.
Bella
I loved how tender the meatballs turned out. The sauce is perfectly sweet and tangy.
