Spiced Cranberry and Herb Chicken Meatballs

Chicken meatballs flavored with allspice, herbs and little pops of cranberry. Served over spiced and buttered rice. Topped with sweet cranberry teriyaki sauce.

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Need a fairly quick and simple dinner that will just hit the spot? These cranberry chicken meatballs were created just for you!

The meatballs are tender and juicy, also they are oven baked so…. super easy! The rice and teriyaki sauce come together fast and then you can cook whatever veggie you want to go with it if you’re into veggies:) We always do broccoli.

What you need to make Spiced Cranberry and Herb Chicken Meatballs

Ingredient list

• Ground chicken
• Eggs
• Butter
• Garlic
• Ginger root
• Green onions (optional)
• Fresh, frozen or dried cranberries
• White rice
• Bread crumbs
• Cornstarch
• Sugar
• Red wine vinegar
• Soy sauce
• Unsweetened cranberry juice
• Chicken broth or bullion
• Dried thyme
• Dried sage
• Ground allspice
• Salt
• Black pepper
• Sesame seeds (optional)

helpful tips for this recipe

substitutions

We have tried this recipe with ground turkey. It is good but we think chicken is better.

Leftovers

These are great for meal prepping and leftovers.

This whole meal also freezes well

how to make spiced cranberry and herb chicken meatballs

Start the rice cooking

Cook 1 cup long grain white rice according to package directions.

Start the chicken meatballs

Preheat oven to 400°F

1. In a large mixing bowl combine 2/3 cup bread crumbs, 2 eggs, 1 cup fresh or frozen cranberries chopped, 1 teaspoon each of dried thyme leaves, dried sage, and salt, 1/8 teaspoon allspice, 1/4-1/2 teaspoon black pepper. Stir together

Tip: If you don’t have fresh or frozen cranberries you can use 1/2 cup dried cranberries.

2. Add 1 pound of ground chicken and mix just until combined. Shape into 12 balls roughly 1/4 cup each. Place on a foil lined (for easy cleanup) greased baking sheet. They can be pretty close together but not touching each other.

3. Bake @ 400°F for 20-25 minutes or until a thermometer reads 160°F in the center of the largest meatball.

make the spiced cranberry teriyaki sauce

1. In a small saucepan combine 1/3 cup sugar, 4 teaspoons cornstarch, 1/4 teaspoon allspice, 1/3 cup unsweetened cranberry juice, 1/3 cup chicken broth, 2 Tablespoons red wine vinegar, 1 Tablespoon soy sauce, 1 small garlic clove minced, 1 teaspoon finely grated ginger root.

Tip: If you don’t have chicken broth use 1/3 cup water and 1/2-1 teaspoon chicken bullion.

2. Place over medium/high heat, cook and stir until thick and bubbly. Remove from heat and set aside until ready to use.

finish the rice

To your cooked rice add 2 Tablespoons butter 1/2 teaspoon (or to taste) salt, 1/4 teaspoon black pepper and 1/8 teaspoon allspice. Carefully toss until combined.

Cook veggie if doing

We like doing steamed broccoli. Place broccoli florets in a pan add about 1/2-1 inch of water. Cover and bring to a boil. Reduce heat to low and simmer until the broccoli reaches desired tenderness.

Serve

Place rice onto a plate or shallow bowl top with three meatballs, pour the sauce over the meatballs, place broccoli on the side. Garnish with thin sliced green onions and sesame seeds if desired.

Other recipes you might like

Southwest Stuffed Acorn Squash

Chicken Stir-fry with Sweet Teriyaki Sauce

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Thanks for reading and as always have fun in the kitchen!