These Mountain Chicken Meatballs with orange marmalade offer a deliciously sweet and savory twist on traditional meatballs. Made with ground chicken, sage, and a blend of olive oils, they are baked to perfection and simmered in a flavorful sauce made with cranberry sauce, honey BBQ sauce, and orange-infused olive oil. This recipe is not only perfect for dinner but also works as an impressive appetizer for parties and gatherings. You can make them ahead of time, freeze them for later, or serve them as-is for a quick weeknight meal. Enjoy this easy meatball recipe that’s versatile, freezer-friendly, and packed with irresistible flavors! Ideal for fans of chicken meatballs, easy appetizers, and one-pan meals!

Ingredients
For the Chicken Meatballs:
- 1 lb. ground Springer Mountain Farms chicken
- ½ teaspoon dried sage
- 1 tablespoon orange olive oil
- 1 tablespoon regular olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅓ cup panko breadcrumbs
- 1 large egg
For the Sauce:
- 7 oz cranberry sauce
- 8 oz honey BBQ sauce
- 1 teaspoon orange olive oil
Instructions
For the Meatballs:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, sage, olive oils, salt, garlic powder, panko, and egg. Use your hands (rubber gloves are optional) to mix everything together until well combined.
- Roll the mixture into 1-inch meatballs using your hands or a meatball roller. Place the meatballs on the prepared baking sheet, spacing them ¼ to ½ inch apart.
- Bake the meatballs in the preheated oven for 10 minutes, or until they are fully cooked and lightly browned.
- You can use the meatballs right away in the sauce, or store them in an airtight container in the fridge for up to 1 day. They can also be frozen for up to 3 months. If using frozen meatballs, cook them in the sauce for 20-24 minutes to heat through.
For the Sauce:
- In a medium saucepan over medium heat, combine the cranberry sauce, honey BBQ sauce, and orange olive oil. Stir until the sauce is well blended.
- Bring the sauce to a boil. Add the cooked meatballs in a single layer and cover the pan with a lid.
- Reduce the heat to low and simmer for 10 minutes, stirring the meatballs every few minutes to ensure they are evenly coated in sauce.
- Once the sauce has thickened, remove the lid and let the meatballs simmer for a few more minutes.
- Serve the meatballs as-is or skewered on appetizer picks for easy serving!
Why You’ll Love This Recipe
- Flavor-packed Meatballs: The combination of ground chicken, sage, and orange olive oil delivers a savory, aromatic taste that pairs perfectly with the sweet and tangy sauce.
- Versatile: These meatballs can be enjoyed with or without the sauce and are great as a main dish or appetizer.
- Easy to Make: With minimal prep time, this recipe is simple and quick, making it perfect for busy weeknights or gatherings.
- Freezer-Friendly: Make a large batch and freeze them for later use—perfect for meal prep.
Tips
- Even Cooking: Ensure the meatballs are evenly spaced on the baking sheet for consistent cooking.
- Freezing Tip: To freeze meatballs, place them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container once frozen.
- Thicker Sauce: If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes after adding the meatballs.
Variations and Substitutions
- Ground Meat: You can substitute the ground chicken with ground turkey, lean beef, or pork.
- Gluten-Free: Use gluten-free panko breadcrumbs to make this recipe gluten-free.
- Spicy Twist: Add a teaspoon of hot sauce or a pinch of red pepper flakes to the sauce for a little heat.
- Fruit Options: Instead of cranberry sauce, you can use other fruit-based sauces like apricot or peach for a different flavor profile.
FAQs
Can I make the meatballs ahead of time?
Yes! You can prepare the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking. They can also be frozen for later use.
What if I don’t have orange olive oil?
If you don’t have orange olive oil, you can use regular olive oil and add a teaspoon of orange zest for a similar citrus flavor.
Serving Suggestions
Serve these Mountain Chicken Meatballs with a side of rice, roasted vegetables, or a fresh salad for a complete meal. They also make a perfect appetizer when served on skewers or cocktail picks for easy nibbling at parties. For extra flavor, drizzle with additional honey BBQ sauce or sprinkle with fresh herbs like parsley or cilantro.
Mountain Chicken Meatballs with Orange Marmalade
20
servings10
minutes30
minutesIngredients
For the Chicken Meatballs:
1 lb. ground Springer Mountain Farms chicken
½ teaspoon dried sage
1 tablespoon orange olive oil
1 tablespoon regular olive oil
½ teaspoon salt
½ teaspoon garlic powder
⅓ cup panko breadcrumbs
1 large egg
For the Sauce:
7 oz cranberry sauce
8 oz honey BBQ sauce
1 teaspoon orange olive oil
Directions
- For the Meatballs:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, sage, olive oils, salt, garlic powder, panko, and egg. Use your hands (rubber gloves are optional) to mix everything together until well combined.
- Roll the mixture into 1-inch meatballs using your hands or a meatball roller. Place the meatballs on the prepared baking sheet, spacing them ¼ to ½ inch apart.
- Bake the meatballs in the preheated oven for 10 minutes, or until they are fully cooked and lightly browned.
- You can use the meatballs right away in the sauce, or store them in an airtight container in the fridge for up to 1 day. They can also be frozen for up to 3 months. If using frozen meatballs, cook them in the sauce for 20-24 minutes to heat through.
- For the Sauce:
- In a medium saucepan over medium heat, combine the cranberry sauce, honey BBQ sauce, and orange olive oil. Stir until the sauce is well blended.
- Bring the sauce to a boil. Add the cooked meatballs in a single layer and cover the pan with a lid.
- Reduce the heat to low and simmer for 10 minutes, stirring the meatballs every few minutes to ensure they are evenly coated in sauce.
- Once the sauce has thickened, remove the lid and let the meatballs simmer for a few more minutes.
- Serve the meatballs as-is or skewered on appetizer picks for easy serving!
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