Holiday Cranberry-Orange Maple Meatballs

These Holiday Cranberry-Orange Maple Meatballs are the perfect blend of sweet, tangy, and savory—an irresistible seasonal twist on tender organic chicken meatballs. Simmered in a glossy cranberry-orange glaze with hints of maple, ginger, and holiday spice, they deliver cozy comfort with every bite. Whether served as a party appetizer or a cheerful dinner centerpiece, they bring vibrant colour and joyful flavor to any table. A simple, crowd-pleasing dish that tastes like pure holiday magic.

(serves ~6–8 as an appetizer or side)

Ingredients

• 800g Yorkshire Valley Farm Organic Chicken Meatballs (pre-cooked) 

• 1 cup whole cranberry sauce (homemade or canned)

• ½ cup fresh orange juice (about 1 small orange)

• Zest of 1 orange

• ¼ cup pure maple syrup

• 2 tbsp Dijon mustard

• 1½ tbsp apple cider vinegar or balsamic glaze

• 1 tsp fresh ginger, grated (optional, for warmth)

• Pinch of cinnamon or nutmeg (holiday spice note)

• Fresh rosemary or parsley for garnish

• Cracked black pepper, to taste

Instructions

1. Warm the Meatballs
   Place the pre-cooked chicken meatballs in a large skillet or Dutch oven with a splash of water or broth. Warm gently over medium heat until they’re heated through (about 8–10 minutes). 

2. Make the Holiday Glaze
   In a separate bowl, whisk together:  Cranberry sauce, Orange juice + zest, Maple syrup, Dijon mustard, Apple cider vinegar, Ginger (if using), Cinnamon or nutmeg

3. Combine & Simmer
   Pour the glaze over the warm meatballs. Stir gently to coat, then reduce heat to low and simmer 10–15 minutes, stirring occasionally, until the sauce is glossy and slightly thickened. (If you want a thicker glaze, simmer an extra 5–7 minutes.)

4. Serve Beautifully
   Transfer to a platter or slow cooker to keep warm. Garnish with fresh rosemary or parsley and a few orange zest curls.

Serving Suggestions

• Appetizer: Serve with wooden picks and a bowl of extra glaze for dipping.

• Dinner Side: Pair with mashed sweet potatoes, roasted Brussels sprouts, or wild rice pilaf.

• Make-Ahead: Prepare the glaze a day ahead — warm and combine with meatballs just before guests arrive.

Flavor Notes & Tips

• This sauce hits all the holiday flavor notes: sweet (maple + cranberry), bright citrus (orange), savory depth (Dijon + vinegar), and a hint of spice.

• If you like a spicy kick, add a pinch of red pepper flakes.

• For a slightly smokier profile, a splash of smoked paprika works beautifully.