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Skillet of Cranberry Feta Chicken Meatballs on a wooden table from overhead.
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Cranberry Feta Chicken Meatballs

Savor the flavor of Cranberry Feta Chicken Meatballs, a perfect blend of sweet and savory for your festive gatherings!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Dinner, Main Course
Keyword: Cranberry Feta Chicken Meatballs
Servings: 4 people
Calories: 449kcal
Author: Amanda Rettke--iamhomesteader.com

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

*Oven Instructions:
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  2. Prepare the meatballs as instructed.
  3. Place the meatballs on the lined baking sheet.
  4. Bake for 25 minutes, or until the internal temperature reaches 165°F.
  5. Make the sauce as instructed. Add cooked meatballs to the sauce, turning to coat.
  6. Sprinkle crumbled feta cheese and chopped rosemary over the meatballs just before serving. Serve warm.

Nutrition

Serving: 1portion | Calories: 449kcal