# Components:
→ For the Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup finely diced onion
06 - 1/4 cup chopped fresh parsley
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp smoked paprika
→ For the Cherry-Cranberry BBQ Sauce
10 - 1/2 cup whole berry or jellied cranberry sauce
11 - 1/2 cup cherry preserves or sweet cherry jam
12 - 1/2 cup ketchup
13 - 2 tbsp apple cider vinegar
14 - 2 tbsp brown sugar
15 - 1 tbsp Worcestershire sauce
16 - 1 tsp Dijon mustard
17 - 1/2 tsp garlic powder
18 - 1/4 tsp cayenne pepper (optional)
19 - Salt and black pepper, to taste
# Preparation Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, onion, parsley, salt, black pepper, and smoked paprika. Mix gently until just combined.
03 - With damp hands, form the mixture into 24 even meatballs and arrange on the prepared baking sheet.
04 - Bake for 18–20 minutes, or until the meatballs are cooked through and lightly golden.
05 - While the meatballs bake, prepare the sauce: In a medium saucepan, combine cranberry sauce, cherry preserves, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, cayenne (if using), and a pinch of salt and pepper. Bring to a simmer over medium heat, stirring often, for 8–10 minutes until slightly thickened.
06 - Transfer baked meatballs to the saucepan and gently toss to coat them thoroughly in the sauce. Simmer for 2–3 additional minutes, allowing the flavors to meld.
07 - Serve hot, garnished with extra parsley if desired.
