Cranberry Feta Chicken Meatballs

Cranberry Feta Chicken Meatballs are pure comfort food with a holiday twist thanks to tangy cranberry and creamy feta tucked inside light flavorful meatballs. This dish has rescued me more than once when I needed something festive but easy for a crowd or a last-minute weeknight dinner. Every time I serve these meatballs at family gatherings they disappear before I can blink.

When my kids first saw red sauce on chicken they were skeptical but once they tasted the sweet tang with each juicy bite they asked for seconds and now beg to help roll the meatballs.

Ingredients

• Ground chicken: Provides a lighter blank canvas that soaks up all the other flavors Choose fresh ground chicken with no added fillers for best texture
• Large egg: Binds everything together for tender but not dense meatballs Use the freshest eggs you can find for best results
• Parmesan cheese: Grated cheese adds umami and savoriness Go for real Parmigiano Reggiano if you see it at the cheese counter
• Fresh parsley: Adds brightness and color to balance the rich flavors Use vibrant flat-leaf parsley if possible
• Kosher salt: Essential for bringing out every flavor A flaky kosher style ensures even seasoning
• Black pepper: A little bit for gentle heat and pop Use freshly ground for maximum aroma
• Whole milk: Adds moisture so the meatballs stay juicy Even a splash makes a difference
• Plain breadcrumbs: Help keep the meatballs tender without making them tough If you have fresh bread at home blitz in a food processor for extra soft results
• Garlic and yellow onion: Aromatics that bring warmth and complexity Finely chop or mince so they melt into the chicken mixture
• Extra virgin olive oil: For frying the meatballs Gives a golden crust and subtle flavor Choose the best quality you can
• Whole berry cranberry sauce: This gives festive color and tang Homemade or store bought both work but aim for a version with whole berries
• Honey: Lends natural sweetness to offset the sharp feta Look for local if you can
• Dijon mustard: Gives a bit of bite to cut through the sauce Go for classic French Dijon for a smooth texture
• Balsamic vinegar: Deepens and balances the sauce with gentle acidity Aged balsamic will add even more flavor
• Chicken broth: Adds savory depth to the sauce Stick to low sodium to avoid overly salty results
• Crumbled feta cheese: Salty creamy pops in every bite Use good sheep’s milk feta for the strongest flavor
• Fresh rosemary: Earthy herbal notes to finish Chop finely and sprinkle at the end for greatest aroma

Instructions

Mix the meatball base:

In a large bowl blend ground chicken beaten egg Parmesan parsley salt pepper milk breadcrumbs garlic and finely chopped onion Gently fold with clean hands just until combined so the mixture stays light and moist

Shape the meatballs:

Lightly grease your hands then use a 1 tablespoon scoop or spoon to portion out balls of the mixture Roll gently between your palms to form about 16 evenly sized meatballs

Brown the meatballs:

Heat a large nonstick skillet over medium and add olive oil Once the oil shimmers carefully place the meatballs into the pan in one layer Do not crowd or they will not brown properly Cook turning every couple of minutes for even goldenness This should take eight to ten minutes until you see a crisp crust and the centers read 165 degrees on a thermometer

Make the cranberry sauce:

While the meatballs cook whisk together cranberry sauce honey Dijon mustard balsamic vinegar and chicken broth in a bowl until completely smooth This is your sweet tart glaze that makes the dish pop

Warm the sauce:

After removing the meatballs wipe out the skillet if needed Return to medium low and pour in your cranberry mixture Bring it up just to a gentle simmer The sauce will smell incredible so be patient

Glaze the meatballs:

Push the cooked meatballs back into the pan turning gently until each one is evenly coated in the glossy sauce Let them simmer for three to four minutes The sauce should thicken slightly and start to cling to the meatballs

Garnish and serve:

Finish off with a scattering of crumbled feta and chopped rosemary Let it melt slightly from the heat of the meatballs Serve them warm straight from the skillet or on a platter

I absolutely love what happens when feta melts just a little on the hot meatballs There is something about the contrast of sharp cheese and tart cranberry that makes me feel like it is a special night even if it is only Wednesday My youngest once insisted on making a cranberry mustache with sauce and now it is a silly family tradition each December

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Gently reheat on the stove over low or in the microwave with a splash of broth to keep them moist These meatballs also freeze well Place cooled meatballs in a single layer on a baking sheet freeze until solid then transfer to a bag or container and keep for up to two months

Ingredient Substitutions

For turkey Instead of ground chicken use ground turkey for a similar lightness If you have gluten concerns swap out regular breadcrumbs for a gluten free version For a dairy free option try omitting the Parmesan and skipping the final feta garnish The sauce is naturally dairy free

Serving Suggestions

These meatballs shine over creamy mashed potatoes or a simple lemony rice pilaf For appetizers stick toothpicks in each and drizzle a touch more sauce at serving For a holiday buffet they pair perfectly with roasted brussels sprouts and sweet potatoes

Cultural Context

Cranberry and feta are not a classic pair but they each bring a punchy unique flavor Feta gives Greek flair and creaminess while cranberry is a must have at American holiday tables When the two meet with juicy chicken it is a tribute to blending traditions

Seasonal Adaptations

Try using homemade cranberry sauce with fresh berries in winter Swap chopped thyme or sage for rosemary for a different herbal note In summer serve with a fresh cucumber tomato salad for a lighter twist

The first time I made these for a neighborhood potluck the platter was wiped clean in record time My friend asked for the recipe and sent me a picture of her kids demanding another batch She now keeps homemade cranberry sauce in her freezer just for these meatballs

Recipe FAQs

→ What type of chicken works best?

Ground chicken breast or a blend with dark meat both work well for juicy, tender meatballs.

→ Can I use dried cranberries?

Whole berry cranberry sauce provides better moisture and flavor, but dried cranberries can be added in small amounts for extra texture.

→ How do I keep the meatballs from falling apart?

Use the beaten egg and breadcrumbs as binders, and avoid overmixing the chicken mixture for tender results.

→ What can I serve these with?

Pair with rice, mashed potatoes, or crusty bread to soak up the sweet-tangy sauce.

→ Can the meatballs be made ahead?

Yes, shape and refrigerate the meatballs a day ahead, or cook and rewarm gently in sauce before serving.