Cranberry Feta Chicken Meatballs

These Cranberry Feta Chicken Meatballs are sweet, savory, and irresistibly festive. The recipe starts with my homemade chicken meatballs, which I love on their own, too. Then, the meatballs are simmered in a cranberry sauce made with whole berry cranberry sauce, honey, Dijon, and a splash of balsamic. Then, they are finished with crumbled feta and fresh rosemary for the perfect balance of brightness and richness. Serve them as an appetizer or spooned over rice for a comforting seasonal meal.

• 1 pound ground chicken
• 1 large egg, beaten
• ¼ cup (25 g) Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons whole milk
• ¼ cup (27 g) plain breadcrumbs
• 1 teaspoon garlic, minced
• 2 tablespoons yellow onion, finely chopped
• 1 tablespoon extra virgin olive oil, for frying

• 1 cup (139 g) whole berry cranberry sauce, homemade or store-bought
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• ⅓ cup (80 mL) chicken broth
• ¼ cup (38 g) crumbled feta cheese, plus more for serving
• 1 tablespoon fresh rosemary, finely chopped