Okay, so you know how sometimes weeknights feel like a total scramble? You want something *delicious*, something that tastes like you actually put in a ton of effort, but you’ve only got about 30 minutes before everyone’s asking “What’s for dinner?” That’s where these Cranberry-Orange Chicken Meatballs come in, my friends! I’ve been whipping these up for years, and trust me, they are a lifesaver. It’s this amazing little flavor bomb where the tartness of cranberry just dances perfectly with the bright zing of orange, all wrapped up in tender chicken. Seriously, it’s one of those recipes I just *know* will be a hit, whether it’s a busy Tuesday or you’re trying to impress guests without breaking a sweat. They’re just… easy and SO good!
Why You’ll Love These Cranberry-Orange Chicken Meatballs
Honestly, what’s not to love about these little flavor bombs? They’re ridiculously easy to make, which is a huge win in my book. Plus, that sweet and savory combo is just spot-on perfect. They’re so versatile, too!
- Seriously, they’re ready in under 35 minutes – perfect for those crazy evenings.
- You get this amazing balance of sweet and savory that just sings.
- They’re fantastic for a quick weeknight dinner or even as a crowd-pleasing party appetizer.
- And the best part? They’re super simple to prepare, even if you’re not a seasoned chef!
Gathering Your Ingredients for Cranberry-Orange Chicken Meatballs
Alright, let’s get our shopping list sorted so we can make these amazing meatballs! The beauty of this recipe is that it uses pretty common pantry staples, and the star ingredients – chicken, cranberry, and orange – come together so beautifully. You’ll want to have everything ready to go before you start mixing. It makes the whole process feel so much smoother, trust me!
For the Meatballs
First up, the stars of the show – our meatballs! You’ll need:
- 1 pound ground chicken: Make sure it’s not too lean, a little fat helps with tenderness.
- 1/4 cup breadcrumbs: I usually go for plain, but Italian-seasoned works great too if you have it!
- 1/4 cup finely chopped yellow onion: Chop it really small so it blends in nicely.
- 1 large egg: Just lightly beaten, this helps bind everything together.
- 2 tablespoons whole berry cranberry sauce: If yours is chunky, just give it a little mash with your fork.
- 1 tablespoon fresh orange juice: Adds a subtle zing right into the meatball mix.
- 1 teaspoon fresh orange zest: This little bit packs a HUGE flavor punch! Zest about half a medium orange.
- 1/2 teaspoon salt: To bring out all those yummy flavors.
- 1/4 teaspoon black pepper: Just a touch to give it a little warmth.
For the Cranberry Orange Sauce
Now for that luscious sauce that makes these meatballs sing! You’ll need:
- 1 tablespoon olive oil: Just for searing the meatballs to get them nice and golden.
- 1/4 cup fresh orange juice: This is the main liquid for our sauce.
- 2 tablespoons whole berry cranberry sauce: More of that lovely cranberry goodness!
- 1 tablespoon low-sodium soy sauce: Adds a touch of savory depth without being too salty.
- 1 teaspoon cornstarch: This is our secret weapon for thickening the sauce so it coats those meatballs perfectly.
Crafting Your Cranberry-Orange Chicken Meatballs: Step-by-Step
Okay, let’s get these delicious little guys made! It’s really not complicated at all, and seeing them come together is half the fun. First things first, make sure your oven is preheating to 400°F (200°C). You want it nice and hot when the meatballs are ready for their final bake.
Preparing the Meatball Mixture
Grab a big bowl. Toss in all your meatball ingredients: the ground chicken, breadcrumbs, that finely chopped onion, the egg, the cranberry sauce, the tablespoon of orange juice, the orange zest, salt, and pepper. Now, here’s a little trick: mix it all up gently with your hands or a spoon, but don’t go crazy overmixing! You just want everything combined. Overworking the chicken can make your meatballs tough, and we definitely don’t want that. Just mix until it all comes together.
Forming and Browning the Cranberry-Orange Chicken Meatballs
Once everything’s mixed, it’s time to roll! I like to make mine about 1-inch, nice and uniform. It helps them cook evenly. Grab a tablespoon of the mixture at a time and gently roll it between your palms. You should get about 15-20 meatballs from this batch. Now, get an oven-safe skillet nice and hot over medium-high heat with that tablespoon of olive oil. Carefully place your meatballs in the hot skillet – don’t crowd them too much, you might need to do this in two batches. Sear them on all sides until they’re beautifully golden brown. This step is key for flavor, so don’t skip it!
Creating the Cranberry Orange Sauce and Baking
While those meatballs are getting their lovely sear, let’s whip up the sauce. In a small bowl, just whisk together the 1/4 cup orange juice, the 2 tablespoons of cranberry sauce, the soy sauce, and the cornstarch. Make sure that cornstarch is all dissolved. Once your meatballs are nicely browned, carefully pour this sauce mixture right over them in the same skillet. Give it a gentle swirl to coat everything. Now, carefully transfer that whole skillet into your preheated oven. Let them bake for about 15 to 20 minutes. You’ll know they’re ready when the meatballs are cooked all the way through and that gorgeous sauce has thickened up beautifully. It smells divine at this point!
Expert Tips for Perfect Cranberry-Orange Chicken Meatballs
Alright, so you’ve got the recipe, but sometimes a little insider advice makes all the difference in getting truly perfect results. I’ve learned a thing or two over the years with these meatballs, so here are my top tips to make sure they turn out amazing every single time!
- Seriously, avoid overmixing that chicken mixture. Just combine everything until it’s no longer shaggy. Overworking it is the fastest way to tough meatballs, and nobody wants that!
- Using an oven-safe skillet is a game-changer. It means you can brown the meatballs right on the stovetop and then just pop the whole pan into the oven. So much easier, less mess!
- Ovens can be tricky, right? So, adjust the baking time a little based on how your oven behaves. You want those meatballs cooked through perfectly, not dry or underdone.
- And the sauce consistency? If it looks a little too thick after baking, just stir in a tiny splash more orange juice. If it seems too thin, you can pop it back in the oven for another 5 minutes to let it thicken up more. Easy peasy!
Ingredient Notes and Substitutions for Cranberry-Orange Chicken Meatballs
Sometimes you peek in your pantry and realize you’re missing *that one thing*, right? Don’t stress! These meatballs are pretty forgiving. If you don’t have ground chicken, ground turkey works just beautifully and gives a similar result. Perfectly fine to swap!
For the breadcrumbs, I usually keep plain ones on hand, but if you’ve got Italian-seasoned breadcrumbs in your cupboard, go for it! It just adds another subtle layer of flavor. If you’re a fan of a lighter, crispier texture, panko breadcrumbs are a fantastic option, too.
When it comes to the cranberry sauce, I really prefer the whole berry kind because you get those lovely little pops of fruit in there. But if all you have is jellied sauce, just mash it up a bit with a fork before adding it. It’ll work just fine! And for that bright orange flavor, if you can’t find a fresh orange to zest, don’t worry. You can totally use about 1/2 teaspoon of dried orange zest. Just make sure it’s not ancient! Lastly, if you need to keep this gluten-free, swap the soy sauce for tamari. Easy substitutions to make this recipe work for you!
Serving Suggestions for Cranberry-Orange Chicken Meatballs
So, you’ve got these amazing Cranberry-Orange Chicken Meatballs, and now you’re thinking, “What do I serve with them?” Oh, the possibilities are endless! If you’re going for a full-on dinner, these are fantastic served over some fluffy rice or quinoa. It’s the perfect base to soak up all that delicious sauce. Or, keep it light and healthy by pairing them with a simple green salad. A little crispness is always nice!
If you’re feeling a bit more casual, or just want to make sure every last drop of that sauce is enjoyed, offering some crusty bread for dipping is a must. My family always fights over the last bit of sauce! And of course, these are absolutely ideal as an appetizer. Just pop them onto a platter with some toothpicks, and watch them disappear!
Storing and Reheating Your Cranberry-Orange Chicken Meatballs
Okay, so you made a batch of these amazing Cranberry-Orange Chicken Meatballs, and maybe, just maybe, there are a few leftovers. Score! Storing them correctly is super easy. Just let them cool down a bit first, then pop them into a good quality airtight container. They’ll keep nicely in the fridge for about 3 days. Honestly, they’re still pretty darn tasty the next day!
When you’re ready to enjoy them again, reheating is a breeze. My favorite way is to gently warm them up in a skillet over low heat. You can add a tiny splash of water or orange juice to keep them moist. Or, if you’ve got a bunch, pop them in a 300°F (150°C) oven for about 10-15 minutes until they’re warmed all the way through. Just be gentle so they don’t dry out!
Frequently Asked Questions About Cranberry-Orange Chicken Meatballs
Got questions about these yummy Cranberry-Orange Chicken Meatballs? I’ve got answers! It’s always good to know the little details, right?
Can I make these meatballs ahead of time? Absolutely! You can totally mix up the meatball mixture and even roll them into balls a day in advance. Just pop them in an airtight container in the fridge. Then, when you’re ready to cook, just sear and bake them as usual. It makes weeknight dinners even easier!
How do I know when the meatballs are cooked through? The best way is to use a meat thermometer – you want them to reach an internal temperature of 165°F (74°C). But if you don’t have one, just look for them to be firm to the touch and no longer pink inside. The sauce will also be nicely thickened!
Can I freeze these meatballs? Yes, you sure can! Bake them first, then let them cool completely. Lay them in a single layer on a baking sheet and freeze until they’re firm. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for about 2 months. Just thaw them overnight in the fridge before reheating.
Are there vegetarian options for this recipe? This specific recipe is designed for chicken meatballs, so it’s not vegetarian as written. However, you could totally adapt it by using your favorite plant-based ground meat alternatives. Just follow the same steps for mixing and cooking!
Estimated Nutritional Information for Cranberry-Orange Chicken Meatballs
Just a heads-up, these numbers are approximate and can change a bit depending on the exact ingredients you use, like the brand of soy sauce or how lean your chicken is. But here’s a general idea of what you’re getting in about 4 meatballs:
- Calories: 350
- Fat: 18g
- Protein: 22g
- Carbohydrates: 25g
- Sugar: 15g
- Sodium: 600mg
(Remember, these are just estimates!)
Print
Geweldige Cranberry-Orange Kipbal-traktatie in 35 Min.
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These cranberry-orange chicken meatballs are a delicious and easy recipe that can be made in under 35 minutes. They are perfect for a weeknight dinner or a party appetizer.
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 2 tablespoons cranberry sauce
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup orange juice
- 2 tablespoons cranberry sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground chicken, breadcrumbs, chopped onion, egg, 2 tablespoons cranberry sauce, 1 tablespoon orange juice, orange zest, salt, and pepper. Mix well.
- Roll the mixture into 1-inch meatballs.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides.
- In a small bowl, whisk together 1/4 cup orange juice, 2 tablespoons cranberry sauce, soy sauce, and cornstarch.
- Pour the sauce over the meatballs in the skillet.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Serve hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
- If you don’t have fresh orange zest, you can use 1/2 teaspoon of dried orange zest.
- These meatballs can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 4 meatballs)
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 100mg
Keywords: cranberry orange chicken meatballs, easy chicken meatballs, quick chicken dinner, appetizer meatballs, sweet and savory meatballs