Ingredients
Scale
- 1 lb ground chicken (93% lean is best)
- 1/2 cup Granny Smith apple, finely grated and squeezed of excess juice
- 1/3 cup dried cranberries, roughly chopped
- 1/4 cup panko breadcrumbs (or almond flour for a low-carb option)
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, minced
- 1 teaspoon dried sage or thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing the pan)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Grate the apple using a box grater and place it in a paper towel. Squeeze firmly to remove as much liquid as possible; this prevents the meatballs from becoming too mushy.
- In a large mixing bowl, combine the ground chicken, squeezed grated apple, chopped cranberries, breadcrumbs, egg, parsley, sage, onion powder, garlic powder, salt, and pepper. Use your hands or a sturdy spatula to mix everything together until just combined. Avoid overmixing, as this can result in tough, dense meatballs.
- Scoop about 1.5 to 2 tablespoons of the mixture at a time and roll it between your palms to form a ball roughly 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, leaving about an inch of space between each one. You should end up with approximately 20 meatballs.
- Place the baking sheet in the center rack of the oven. Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the tops are slightly golden. If you want a crispier exterior, you can broil them for the last 2 minutes of cooking.
- Remove the meatballs from the oven and let them rest for 3 to 5 minutes. This allows the juices to redistribute, ensuring they stay moist. Serve warm alongside your favorite dipping sauce or a fresh green salad.
- Cook Time: 35 minutes