Cranberry Feta Chicken Meatballs (Printable Version)
Savory chicken paired with tangy cranberries and creamy feta, simmered in a sweet mustard sauce. #meatballs #cranberry #feta #chicken #holidaydish
# Ingredients:
→ Meatball Base
01 -
1 pound ground chicken
02 -
1 large egg, beaten
03 -
1/4 cup grated Parmesan cheese
04 -
1 tablespoon finely chopped fresh parsley
05 -
1 teaspoon kosher salt
06 -
1/4 teaspoon ground black pepper
07 -
3 tablespoons whole milk
08 -
1/4 cup plain breadcrumbs
09 -
1 teaspoon minced garlic
10 -
2 tablespoons finely chopped yellow onion
→ Cooking & Serving
11 -
1 tablespoon extra virgin olive oil
12 -
1/4 cup crumbled feta cheese, plus more for serving
13 -
1 tablespoon finely chopped fresh rosemary
→ Cranberry Glaze
14 -
1 cup whole berry cranberry sauce
15 -
2 tablespoons honey
16 -
1 tablespoon Dijon mustard
17 -
2 teaspoons balsamic vinegar
18 -
1/3 cup chicken broth
# Steps:
01 -
In a large bowl, combine ground chicken, beaten egg, Parmesan cheese, parsley, kosher salt, black pepper, milk, breadcrumbs, minced garlic, and finely chopped onion. Gently mix by hand or with a spatula just until evenly incorporated, avoiding overmixing.
02 -
Scoop approximately 1 tablespoon of the mixture for each portion and roll into even-sized meatballs. Lightly grease hands with oil to prevent sticking. This yields about 16 meatballs.
03 -
Heat olive oil in a large nonstick skillet over medium heat. When oil is shimmering, add meatballs in a single layer. Sear, turning occasionally, until browned on all sides and cooked through to 165°F, about 8 to 10 minutes. Transfer the cooked meatballs to a plate and cover loosely with aluminum foil.
04 -
In a medium bowl, whisk together cranberry sauce, honey, Dijon mustard, balsamic vinegar, and chicken broth until well blended.
05 -
Drain excess oil from skillet if necessary and return to medium-low heat. Pour in cranberry glaze mixture and bring to a gentle simmer.
06 -
Return the meatballs to the skillet, stirring to coat evenly in the sauce. Simmer gently for 3 to 4 minutes until the glaze thickens slightly and clings to the meatballs.
07 -
Sprinkle with crumbled feta cheese and chopped rosemary immediately before serving. Serve warm, garnished with additional feta if desired.
# Notes:
01 -
For best results, avoid overmixing the meatball mixture to maintain a tender texture.