Cranberry Jalapeño Chicken Meatballs
These Cranberry Jalapeño Chicken Meatballs bring a little sweet heat to the table! Tender chicken meatballs are coated in a sweet-tart cranberry sauce with just a bit of jalapeño kick. They are easy to make in a skillet, oven, or air fryer, making them a fun appetizer for holiday parties or an easy dinner any time of year!
Servings: 20 cranberry jalapeño chicken meatballs
Calories: 86kcal
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
To Bake the Meatballs in the Oven
- 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.
Nutrition
Serving: 1meatball | Calories: 86kcal