Springer Mountain Chicken Meatballs

Make easy and flavorful chicken meatballs with ground chicken, garlic, panko, and a tangy cranberry BBQ sauce. This quick baked meatball recipe is perfect for holiday appetizers, party snacks, or weeknight dinners. Made with Springer Mountain Farms chicken, these juicy meatballs come together fast and can be frozen for meal prep. Serve them as an appetizer or over rice for a simple main course.

These flavorful chicken meatballs are made with Springer Mountain Farms ground chicken and a delicious cranberry honey BBQ sauce. They’re perfect as an appetizer or a main dish.

Ingredients

For the Meatballs:

• 1 lb Springer Mountain Farms ground chicken
• ½ tsp dried sage
• 1 tbsp orange olive oil
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp garlic powder
• ⅓ cup panko breadcrumbs
• 1 egg

For the Sauce:

• 7 oz cranberry sauce
• 8 oz honey BBQ sauce
• 1 tsp orange olive oil

Instructions

Make the Meatballs:

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground chicken, sage, both oils, salt, garlic powder, panko, and egg.
3. Mix thoroughly by hand (wearing gloves if preferred) until all ingredients are evenly incorporated.
4. Roll the mixture into 1-inch balls using your hands or a small meatball scoop.
5. Arrange meatballs on the prepared baking sheet, spacing them ¼–½ inch apart.
6. Bake for 10 minutes, or until lightly golden and just cooked through.
7. Use immediately with the sauce, refrigerate overnight in an airtight container, or freeze for up to 3 months.

Make the Sauce:

1. In a medium saucepan, combine cranberry sauce, honey BBQ sauce, and orange olive oil.
2. Heat over medium heat, stirring occasionally, until warmed through and fully blended.
3. Add cooked or thawed meatballs to the sauce and simmer for 10–15 minutes.
   If using frozen meatballs, simmer for 20–24 minutes, or until heated through.

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Tips

• Don’t overmix the meat mixture—this helps keep the meatballs tender.
• Use a small cookie scoop for even-sized meatballs and consistent cooking.
• Make a double batch and freeze half for later use.

Variations and Substitutions

• No orange olive oil? Substitute with regular olive oil and a bit of orange zest.
• Spicier option: Add a pinch of red pepper flakes to the sauce.
• Gluten-free: Use gluten-free breadcrumbs instead of panko.

FAQs

Can I make these meatballs ahead of time?
Yes! You can prepare and refrigerate the uncooked meatballs a day in advance or bake and freeze them for up to 3 months.

Can I use a different ground meat?
Absolutely. Turkey or lean pork also work well in this recipe.

How do I know when the meatballs are done?
They should be lightly golden and reach an internal temperature of 165°F.

Serving Suggestions

• Serve over rice or mashed potatoes for a hearty meal.
• Pair with toothpicks as a party appetizer.
• Add to a toasted sub roll for a delicious sandwich.

Why You’ll Love This Recipe

• Sweet and savory flavors make it a crowd-pleaser.
• Easy to prep and freezer-friendly.
• Perfect for holidays, parties, or simple weeknight dinners.