Photo of Cranberry-Sage Chicken Meatballs by WW

Cranberry-Sage Chicken Meatballs

Total Time
45 min
20 min
25 min
These chicken meatballs come together in a snap, are baked in the oven for ease and convenience, and have a surprise ingredient that’s not only packed with nutrition but helps keep the meatballs moist and flavorful: canned pumpkin puree! Enjoy the meatballs with your favorite grain, over greens, or as part of a grain bowl. Dress them up with a sprinkle of feta or ricotta salata, and some fresh herbs, if desired. The meatballs freeze well so consider making a double batch for an easy dinner another time.


Cooking spray

4 spray(s)

Canned pumpkin puree

¾ cup(s)

Fresh mushroom(s)

¾ cup(s), finely chopped

Uncooked rolled oats

½ cup(s)

Uncooked onion(s)

½ small, finely chopped

Reduced sugar dried cranberries

¼ cup(s), finely chopped

Garlic clove

1 clove(s), large, minced

Kosher salt

1¼ tsp

Ground cumin

1 tsp

Uncooked 93% lean ground chicken

1 pound(s)

Fresh sage

1 tsp, minced


½ item(s)


  1. Preheat oven to 425℉. Line a baking sheet with parchment and lightly coat it with cooking spray.
  2. In a large bowl, thoroughly combine the pumpkin, mushrooms, oats, onion, cranberries, garlic, salt, and cumin. Add the chicken and sage, and gently combine. Shape into 20 meatballs (about 2 tbsp each) and transfer to the prepared baking sheet.
  3. Bake, turning after 15 minutes, until cooked through, about 25 to 30 minutes (meatballs should reach an internal temperature of 165℉). Let rest for 5 minutes. Transfer to a serving bowl and drizzle with lemon juice.
  4. Serving size: 5 meatballs