Cranberry Pomegranate Chicken Meatballs with Maple Glaze
Moist chicken meatballs studded with cranberries, glazed with a tangy-sweet maple pomegranate sauce. They’re a delicious balance of savory and sweet, making them ideal for holiday gatherings, mezze spreads, or even as a main with a grain salad.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
For the chicken meatballs:
500 g (1 lb) ground chicken
½ cup breadcrumbs
1 large egg
2 tbsp fresh parsley, chopped
2 garlic cloves, minced
1 small shallot or ¼ onion, finely minced
½ cup dried cranberries, chopped
½ tsp dried thyme
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
For the maple pomegranate glaze:
½ cup pure pomegranate juice
3 tbsp maple syrup
2 tbsp balsamic vinegar (or apple cider vinegar)
1 tsp Dijon mustard
1 tsp cornstarch mixed with 2 tsp water
Salt & pepper, to taste
Garnish:
Fresh pomegranate seeds
Chopped parsley
Instructions
Make the meatball mixture
In a large bowl, mix ground chicken, breadcrumbs, egg, parsley, garlic, shallot, cranberries, thyme, salt, and pepper.
Roll into ~20 meatballs.
Cook the meatballs
Option 1 (pan-sear): Heat olive oil in a skillet, sear meatballs on all sides (5–6 minutes), then cover and cook until fully done (internal temp 74°C / 165°F).
Option 2 (bake): Preheat oven to 200°C (400°F). Place meatballs on a lined baking sheet, brush with olive oil, and bake 18–20 minutes until golden and cooked through.
Make the glaze
In a saucepan, combine pomegranate juice, maple syrup, balsamic, and Dijon.
Simmer 5–7 minutes until reduced slightly.
Whisk in cornstarch slurry if thicker consistency is desired.
Taste and season with salt and pepper.
Glaze the meatballs
Toss warm meatballs in the glaze until shiny and coated.
Serve
Arrange on a platter, sprinkle with fresh pomegranate seeds and parsley.
Serving Suggestions
Serve as a party appetizer with toothpicks.
Pair with couscous, quinoa, or a grain salad for a full meal.
Add roasted vegetables or a fresh green salad on the side.
Tips
Don’t overmix the chicken mixture → keeps meatballs tender.
For extra juiciness, mix in 2 tbsp grated Parmesan or feta.
You can prep the meatballs ahead and freeze them before cooking.
Frequently Asked Questions
Q: Can I substitute turkey for chicken?
Yes, ground turkey works perfectly.
Q: Can I make the glaze ahead?
Yes — refrigerate for up to 3 days, then rewarm gently before tossing with meatballs.
Nutritional Information
Calories: 280 kcal
Protein: 21 g
Carbs: 18 g
Fat: 12 g
Fiber: 2 g