Mediterranean Quick Christmas Cranberry Chicken Meatballs
These festive chicken meatballs bring together warm Mediterranean herbs, tangy cranberries and a glossy holiday-style glaze. They work as a weeknight dinner, a party appetizer or a cheerful addition to a holiday spread. The recipe is simple, quick and uses everyday ingredients, but the result tastes special enough for Christmas. The meatballs stay tender thanks to grated onion and breadcrumbs, while the glaze adds a sweet, bright finish that balances the savory chicken. You can serve them with rice, mashed potatoes, couscous or toothpicks for a crowd.
Total time: 30 minutes
Active prep: 15 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
Meatballs
1 pound ground chicken
1 egg
1 small onion, grated
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup dried cranberries, chopped
½ cup breadcrumbs
2 tablespoons olive oil, for searing
Cranberry glaze
1 cup cranberry juice
¼ cup cranberry sauce or jam
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Pinch of salt
Zest of half an orange
Instructions
Add the ground chicken to a medium bowl.
Mix in the egg, grated onion and garlic.
Add oregano, thyme, paprika, salt and pepper.
Fold in the chopped cranberries and breadcrumbs.
Stir until everything comes together and the mixture feels slightly sticky.
Shape the mixture into 18 to 20 small meatballs.
Warm the olive oil in a large pan over medium heat.
Sear the meatballs for about 4 minutes, turning so they brown evenly.
Whisk the cranberry juice, cranberry sauce, honey, balsamic vinegar, Dijon and salt in a small bowl.
Pour the mixture into the pan, add orange zest and simmer for about 8 minutes until the sauce thickens and the meatballs cook through.
Tips
Grated onion helps keep the chicken moist without adding liquid that makes shaping difficult.
Chill the mixture for ten minutes if you want firmer meatballs that hold their shape better.
Chop the cranberries small so they distribute evenly and don’t burn in the pan.
Keep the heat moderate during searing. Chicken browns fast and can dry out if the heat is too high.
If the glaze thickens before the meatballs finish cooking, add a splash of water or more cranberry juice.
Taste the glaze before it finishes. If you want more sweetness, add a little extra honey.
For a deeper flavor, let the meatballs rest in the glaze for five minutes after cooking.
Use a microplane for the orange zest. It helps the citrus melt smoothly into the glaze.
If using extra lean chicken, add a tablespoon of olive oil directly into the mix for better texture.
For easy cleanup, line a plate with paper towels to rest the browned meatballs before glazing.
Variations
Spicy version: Add red pepper flakes or a chopped chili to the meat mixture.
Herb-forward: Swap thyme for rosemary or add fresh parsley for a brighter taste.
Cheesy: Fold in a quarter cup of grated Parmesan or feta.
Orange-cranberry: Replace half the cranberry juice with fresh orange juice for a citrus twist.
Middle Eastern inspired: Add cumin and coriander instead of paprika and thyme.
Baked version: Bake the meatballs at 400°F for 15 minutes and simmer them in the glaze afterward.
Gluten free: Use gluten free breadcrumbs or rolled oats pulsed in a blender.
Turkey substitute: Use ground turkey instead of chicken for a slightly heartier flavor.
Pomegranate glaze: Replace the cranberry juice with pomegranate juice for a deeper fruit note.
Party platter: Make mini meatballs and serve with toothpicks and extra glaze on the side.
Q&A
Can I make them ahead? Yes. Store the cooked meatballs and glaze separately and warm them together before serving.
Can I freeze them? Freeze the cooked meatballs on a tray, then store in a bag. Freeze the glaze separately.
Do I need the egg? It helps bind the mixture. If you skip it, add an extra tablespoon of breadcrumbs.
Can I use fresh cranberries? Yes, but chop them small and reduce the quantity slightly since they are tart.
Why is my mixture too soft? Add more breadcrumbs a tablespoon at a time.
Do I have to sear them first? Searing adds flavor, but you can bake them instead.
Can I double the recipe? Yes. Just cook the meatballs in batches so they brown properly.
Can I make this without the glaze? They taste great plain with lemon garlic yogurt.
What can I serve with them? Rice, mashed potatoes, couscous or roasted vegetables.
Can I use beef or lamb? You can, but the flavor will be stronger and less delicate.
Nutrition
(per serving, approx.)
Calories: 340
Protein: 26g
Fat: 14g
Carbohydrates: 28g
Fiber: 2g
Sugar: 17g
Sodium: 720mg
Conclusion
These cranberry chicken meatballs bring Mediterranean herbs and bright holiday flavors together in a way that feels both comforting and festive. They cook fast, use simple ingredients and offer a nice balance of savory and sweet. The glaze gives the chicken a glossy coat that makes the dish look like something you’d serve at a holiday gathering, even though it’s easy enough for a regular weeknight dinner. They also adapt well, whether you want them spicier, more citrusy or completely gluten free. Serve them as appetizers or pair them with a side dish and you have a meal that fits right into the holiday season without extra effort.