Cranberry-Maple Chicken Meatballs Recipe

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When you need a festive appetizer to bring to a party, these saucy chicken meatballs made with maple syrup, Dijon and orange zest taste like the holidays. —Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 18 servings


  • 2 eggs, lightly beaten
  • 1/3 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup ground walnuts
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1 pound lean ground chicken
  • SAUCE:
  • 1 cup whole-berry cranberry sauce
  • 1 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange peel
  • Minced fresh parsley, optional


  1. Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). Shape into 1-1/2-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake 15-20 minutes or until cooked through.
  3. For sauce, in a large saucepan, combine the first five sauce ingredients; bring just to a boil, stirring occasionally. Gently stir in meatballs. If desired, sprinkle with parsley just before serving. Yield: about 1-1/2 dozen.
Originally published as Cranberry-Maple Chicken Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, pjls

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