I love how festive and easy this dish is. The cranberry sauce brings a burst of holiday flavor with orange juice, cinnamon, and just the right amount of chili garlic heat. The meatballs themselves are lean, made with ground chicken and pantry-friendly seasonings, yet still moist and packed with flavor. They’re naturally gluten-free and paleo if I use almond flour—perfect for accommodating guests with dietary
needs. Plus, I can make them ahead of time and reheat them right before serving, which makes entertaining a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
2 lbs extra lean ground chicken (or sub ground turkey or beef)
1 teaspoon onion powder
1/2 cup almond flour (or regular/gluten-free breadcrumbs)
4 garlic cloves, minced
4 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2–3 tablespoons fresh parsley, finely minced (plus extra for garnish)
For the cranberry sauce:
1/2 cup freshly squeezed orange juice
1/3 cup honey
1.5 cups fresh or frozen cranberries
1/2 teaspoon orange zest
1/8 teaspoon cinnamon
2 tablespoons chili garlic sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
I preheat the oven to 400ºF and line a large baking sheet with parchment paper.
In a large mixing bowl, I combine the ground chicken, onion powder, almond flour, minced garlic, Worcestershire sauce, salt, pepper, and parsley. I mix just until combined—being careful not to overwork it—to keep the meatballs tender.
With wet hands or a small scoop, I form the mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet.
I bake the meatballs for 20–25 minutes, until lightly browned and fully cooked through.
While they bake, I prepare the cranberry sauce. In a small saucepan over medium heat, I whisk together the orange juice and honey until the honey dissolves.
I add the cranberries and cook for about 10 minutes until they begin to soften. Then, I stir in the orange zest, cinnamon, and chili garlic sauce and reduce the heat. I let it cook for another 10–15 minutes, gently mashing the cranberries with the back of a spoon for a jam-like consistency.
Once the meatballs are done, I toss them in the cranberry sauce until well coated. I sprinkle with extra parsley before serving and enjoy them warm.
Servings and timing
This recipe yields about 40 meatballs and takes 40 minutes total—15 minutes of prep and 25 minutes of cooking time. With only 57 calories per meatball, they make a great appetizer or light main dish option.
Variations
I often switch things up depending on who I’m serving or what I have on hand:
Different meat: I use ground turkey, beef, or even pork for a different flavor.
Add an egg: If I want extra moisture, I’ll mix in one egg with the meatball mixture.
More heat: I increase the chili garlic sauce if I want a spicier glaze.
Cranberry orange glaze only: Sometimes I double the cranberry sauce and use it over roasted chicken or pork chops.
Make it a meal: I serve the meatballs with rice, mashed sweet potatoes, or quinoa for a more filling dish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a covered pan over medium heat or microwave them for 1–2 minutes until hot. If I make them in advance, I keep the sauce and meatballs separate, then combine and heat them together before serving. They also freeze well—I freeze them fully cooked (with or without sauce) and reheat straight from the freezer.
FAQs
Can I make the meatballs ahead of time?
Yes, I often bake the meatballs a day ahead and refrigerate them. When I’m ready to serve, I warm them in the cranberry sauce on the stovetop or in the oven.
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries work best for this sauce, but if I only have dried, I soak them in warm orange juice to rehydrate before using. The texture will be different, but still tasty.
Are these meatballs spicy?
They have a mild heat from the chili garlic sauce. I find it very balanced, but I can always reduce or increase the amount based on my heat preference.
Can I serve these at room temperature?
They’re best served warm, but I’ve also enjoyed them at room temp for buffet-style gatherings. I just make sure they’re kept out for no more than 2 hours for food safety.
What’s the best way to keep them warm for a party?
I transfer them to a slow cooker on the “warm” setting. It keeps them heated without drying them out, and guests can help themselves easily.
Conclusion
These Cranberry Chicken Meatballs are a festive, flavorful, and foolproof addition to any holiday spread—or really, any time I want to serve something impressive with minimal effort. I love how the sweet and savory flavors come together in every bite. Whether I’m entertaining guests or meal prepping for the week, this recipe is always a winner in my kitchen.
These juicy cranberry chicken meatballs are the perfect festive appetizer for your holiday table! Made with real cranberries and baked to perfection in under 30 minutes.
Ingredients
For the Meatballs:
2 lbs extra lean ground chicken (or sub ground beef or turkey)
1 teaspoon onion powder
1/2 cup almond flour (or sub gluten-free or regular breadcrumbs)
4 garlic cloves, minced
4 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
2–3 tablespoons fresh parsley, finely minced (plus more for garnish)
For the Cranberry Sauce:
1/2 cup freshly squeezed orange juice
1/3 cup honey
1.5 cups fresh or frozen cranberries
1/2 teaspoon orange zest
1/8 teaspoon cinnamon
2 tablespoons chili garlic sauce
1/4 teaspoon salt
1/4 teaspoon black pepper (adjust to taste)
Instructions
Prep Oven & Pan
Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
Make the Meatballs
In a large bowl, gently mix ground chicken, onion powder, almond flour, garlic, Worcestershire sauce, salt, pepper, and parsley.
Form into 1-inch balls and place on the baking sheet.
Bake for 20–25 minutes, or until lightly browned and cooked through.
Make the Cranberry Sauce
While meatballs bake, combine orange juice and honey in a saucepan over medium heat; stir until honey dissolves.
Add cranberries and cook for 10 minutes, until soft.
Reduce heat, then stir in orange zest, cinnamon, and chili garlic sauce. Simmer for 10–15 more minutes, stirring occasionally.
Mash cranberries with the back of a spoon if a smoother consistency is desired.
Finish and Serve
Remove sauce from heat and season with salt and pepper.
Toss baked meatballs in the cranberry sauce. Garnish with fresh parsley and serve!
Notes
For moister meatballs, you can add 1 egg to the meat mixture.
Wet hands before rolling meatballs to prevent sticking.
Adjust chili garlic sauce to your spice preference.
Double the cranberry sauce if serving with rice or if you prefer saucier meatballs.
Leftover cranberry sauce can be frozen for later use.
Do not overwork the meat mixture—this keeps the meatballs tender.
Keep heat low while cooking cranberry sauce to avoid splattering.
