Cranberry Chicken Meatballs blend tender chicken mixed with sautéed cranberries, celery and onion. Served with Cranberry Bacon Sauce for dipping. A great #CranberryWeek or anytime treat.

Cranberry Chicken Meatballs

Cranberry Chicken Meatballs
Thanksgiving, Christmas, Hanukah and New Year’s celebrations are just around the corner. I know this holiday season will most likely be very different from what we are used to seeing.
But one thing we can count on is the flavors of the season are always there for us, familiar and inviting.
That’s how I feel about cranberries. Every year I’m excited to see fresh cranberries on the grocery shelves.
Another thing I look forward to is Cranberry Week where our group of food loving bloggers share new and favorite cranberry creations with us. Follow hashtag #CranberryWeek to catch up on all the great recipes via social media.
Thanks Christie from A Kitchen Hoor’s Adventures for hosting #CranberryWeek on such short notice! 🙂
I’ve been wanting to make a ground chicken recipe with cranberries for some time now. Every cranberry season I put it off because I want it just right.
I think I got it! I hope you agree!

Cranberry Chicken Meatballs
I grind the cranberries, celery and onion together to keep them a uniform size. Giving this mix a quick sauté before adding to the chicken really brings out their flavor. A touch of brown sugar balances the tartness.

Cranberry Chicken Meatballs

Print Recipe

Servings 18 meatballs

Ingredients

1/2 cup fresh cranberries
1/4 cup chopped celery
1/4 cup chopped onion
1 tablespoon brown sugar
1 pound ground chicken
2 tablespoons vegetable oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley
2 tablespoons orange juice
1/2 cup Panko bread crumbs
Bacon Cranberry Sauce
1 cup fresh cranberries
1/4 cup sugar
1/4 cup water
2 slices cooked bacon, chopped

Instructions

Preheat oven to 350. Line a cooking sheet with parchment paper.
Place chicken, orange juice, salt and pepper in a large mixing bowl. Stir to combine. Set aside.
Place cranberries, celery and onion in a food processor. Pulse to a loose grind.
Heat a small fry pan over medium heat. Add oil, cranberry mixture and brown sugar. Sauté over medium heat until soft, about 2 minutes. Fold into chicken mixture. Stir in parsley and breadcrumbs. Divide mixture into 18 medium-sized meatballs.
Place browned meatballs on prepared cooking sheet and bake for about 20 minutes, turning once until the meatballs reach 165 degrees. While meatballs bake, prepare sauce.
In a 2-quart saucepan, place cranberries, water and sugar. Bring to a boil. Reduce heat and stir, crushing cranberries as the cook. Cook about 5 minutes until sauce forms and cranberries popped. Stir in bacon.
Transfer meatballs to plate or serving tray. Serve with Bacon Cranberry sauce.