Cranberry Chicken Meatballs (Sweet, Tangy & Easy!)

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These juicy cranberry chicken meatballs are sweet, tangy, and perfect for holidays or weeknights! Made with ground chicken, cranberry sauce, and simple pantry staples, they’re festive, freezer-friendly, and guaranteed to wow your guests. Try them as appetizers or serve with mashed potatoes!

Why You’ll Love It

Festive cranberry chicken meatballs served as bite-size appetizers with cranberry glaze.

Juicy and flavorful — no dry chicken here.
Perfect for holidays, potlucks, or easy meal prep.
Uses pantry staples (and leftover cranberry sauce!).
Freezer-friendly and great for reheating.
Sweet, tangy glaze that screams “cozy season.”

Ingredients / What You’ll Need

Ground chicken – lean but tender when baked.
Cranberry sauce – use homemade or canned (whole berry preferred).
Breadcrumbs – panko or regular for structure.
Egg – to bind everything together.
Garlic powder – for flavor depth.
Salt & black pepper – to taste.
Soy sauce or Worcestershire – umami kick.
Brown sugar – balances cranberry tartness.
Ketchup or BBQ sauce – enhances glaze texture.

How to Make It

Mixing ground chicken, breadcrumbs, and egg to make cranberry chicken meatballs.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Mix ground chicken, breadcrumbs, egg, garlic, salt, pepper, and soy sauce in a bowl.
Form 1-inch (2.5 cm) meatballs and place them on the sheet.
Bake for 18–20 minutes until golden and cooked through.
Simmer the glaze: combine cranberry sauce, ketchup, and brown sugar in a saucepan.
Toss meatballs in the warm glaze until fully coated.
Serve hot with toothpicks or over rice, mashed potatoes, or noodles.

Pro Tips

Baked chicken meatballs being brushed with tangy cranberry glaze.

Spray your hands with oil before rolling meatballs to prevent sticking.
Don’t overmix the chicken; it’ll make them tough.
Use a cookie scoop for even-sized meatballs.
Double the glaze — you’ll want extra for dipping!
Add a splash of orange juice for a citrusy twist.

Variations & Substitutions

Turkey instead of chicken – equally delicious.
Spicy version – add a pinch of chili flakes or hot sauce.
BBQ twist – swap cranberry for BBQ sauce.
Low-carb – use almond flour instead of breadcrumbs.
Herbed version – add fresh thyme or rosemary for a holiday vibe.

Storage & Reheat

Fridge: Store leftovers up to 4 days in an airtight container.
Freezer: Freeze up to 2 months. Thaw overnight in fridge.
Reheat: Microwave or simmer gently in sauce until warm.

What to Serve With It

Creamy mashed potatoes
Garlic butter noodles
Roasted veggies or green beans almondine
Stuffing or rice pilaf
Or as part of a holiday appetizer platter

Can I make these in a slow cooker?

Yes! Brown the meatballs first, then simmer with sauce on LOW for 2–3 hours.

Can I use ground turkey instead?

Absolutely — it’s a perfect swap for a leaner option.

Do I need fresh or canned cranberry sauce?

Either works! Whole berry cranberry sauce gives the best texture.

Can I prepare them ahead?

Yes, form and refrigerate up to 24 hours before baking.

Are they gluten-free?

Use gluten-free breadcrumbs and sauce, and you’re good to go!

Conclusion

Cranberry chicken meatballs are one of those magical dishes that look fancy but come together in minutes. The sweet-tart cranberry glaze, tender chicken, and cozy holiday aroma make every bite feel like a warm hug. Whether you’re hosting a Thanksgiving party, meal-prepping for the week, or just craving something different for dinner, these little flavor bombs deliver big-time satisfaction.

Serve them as an appetizer, pile them over mashed potatoes, or sneak one straight from the pan (I won’t tell). Once you try them, they’ll become your new go-to for any season — not just the holidays!