Cranberry Jalapeno Chicken Meatballs Recipe


This Cranberry Jalapeno Chicken Meatballs recipe is a delightful combination of sweet and spicy flavors that will surely impress your taste buds. These juicy meatballs are perfect as an appetizer or as a main dish served over rice or noodles.

Prep time: 20 minutes Cook time: 25 minutes


  • 1 lb ground chicken
  • 1/2 cup dried cranberries, chopped
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cranberry jalapeno jelly
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions: How to Cook Cranberry Jalapeno Chicken Meatballs

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, chopped cranberries, breadcrumbs, Parmesan cheese, cilantro, jalapeno, garlic, egg, salt, and black pepper. Mix until well combined.
  3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
  4. Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through and golden brown.
  5. While the meatballs are baking, prepare the sauce. In a small saucepan, combine the cranberry jalapeno jelly, soy sauce, and rice vinegar. Bring to a simmer over medium heat.
  6. In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the cornstarch mixture into the saucepan, stirring constantly until the sauce thickens.
  7. Once the meatballs are cooked, transfer them to a serving dish and drizzle the sauce over the top. Serve hot and enjoy!
Cranberry Jalapeno Chicken Meatballs Recipe