Cranberry-Orange Chicken Meatballs (Print Version)
Tender chicken meatballs tossed in a zesty cranberry-orange glaze with fresh parsley and Parmesan.
# Ingredients:
→ Meatballs
01 -
450 g ground chicken
02 -
60 g breadcrumbs
03 -
25 g grated Parmesan cheese
04 -
1 large egg, lightly beaten
05 -
2 tablespoons fresh parsley, finely chopped
06 -
1 garlic clove, minced
07 -
Zest of 1 orange
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Cranberry-Orange Glaze
10 -
240 g cranberry sauce
11 -
60 ml orange juice
12 -
30 ml honey
13 -
15 ml soy sauce
14 -
0.5 teaspoon ground ginger
# Instructions:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper.
02 -
In a large bowl, gently mix ground chicken, breadcrumbs, grated Parmesan, beaten egg, parsley, garlic, orange zest, salt, and pepper until just combined.
03 -
Shape mixture into 2.5 cm balls and arrange evenly on the prepared baking sheet.
04 -
Bake for 20 to 25 minutes until golden brown and internal temperature reaches 74°C.
05 -
While meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, and ground ginger in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the glaze thickens slightly.
06 -
Transfer baked meatballs to a large bowl and toss with warm cranberry-orange glaze until fully coated.
07 -
Top with extra chopped parsley and orange zest. Serve hot as an appetizer or over rice for a main course.
# Notes:
01 -
For best texture, avoid over-mixing the meatball mixture to maintain a tender result.