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cranberry sauce chicken meatballs

Chicken Meatballs in Cranberry Sauce

Tender and juicy chicken meatballs cooked in an easy and delicious cranberry sauce
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 641kcal
Author Rena


  • 14 oz Cranberry Sauce one can
  • ¼ Cup Honey
  • 1 Tsp Chili Powder
  • ¼ Tsp Cayenne Pepper
  • ½ Tsp Chili Flakes
  • Kosher salt and ground pepper, to taste
  • 2 Tbsp Olive Oil
  • ¼ Cup Whole Wheat Flour


  • 2 lbs Chicken breast or turkey cubed
  • ¼ Cup Panko
  • 1 Large Egg
  • 2 Tbsp Worcestershire Sauce
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Paprika
  • 1 Tbsp Olive Oil
  • ¼ Tsp Black Pepper
  • ½ Tsp Kosher Salt or to taste
  • Optional: fresh rosemary, to garnish


  • In a food processor add the meat chunks and pulse to chop. Add all the remaining ingredients and pulse again until meat is medium-fine.
  • Using wet hands form the meat mixture into about 1-inch balls. Gently roll them in flour, shaking any excess.
  • Heat a large non-stick pan over medium heat. Drizzle with about 2 Tbsps oil and carefully add in the meatballs. Cook for about 2 minutes on each side, or until cooked through and golden-brown.
  • Meanwhile, in a small bowl, mix cranberry sauce with remaining ingredients until well combined.
  • Pour cranberry sauce and stir well. Reduce the heat to low and simmer until bubbly, about 5 minute 


  • You can use turkey instead of chicken, still tastes great!
  • You can put a little bit of olive oil on your hands, to make rolling the chicken meatballs easier, plus you'll get smoother balls!
  • Mix the meatballs thoroughly so the eggs and panko crumbs are evenly distributed.
  • You can cook these Chicken Meatballs on the stovetop, in the oven or in the crockpot (details below).
  • If baking the meatballs, don’t over bake them. Take them out of the oven when they are cooked through and the tops are browned.
  • Store cooked and cooled Chicken Meatballs in an airtight storage container in the refrigerator for 3-5 days.
  • Pour the cranberry sauce in the crockpot. Add browned meatballs and stir gently to combine. Cover and cook on high for 2 hours or on low for 4 hours.


Calories: 641kcal | Carbohydrates: 68g | Protein: 52g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 198mg | Sodium: 728mg | Potassium: 1021mg | Fiber: 3g | Sugar: 56g | Vitamin A: 707IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg