These Cranberry Turkey Meatballs are tender, flavorful, and wrapped in a glossy cranberry sauce that feels just as festive as it does comforting. Perfect for family dinners, potlucks, or even served as an appetizer, this recipe is simple enough for weeknights yet special enough for celebrations.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories (approx. per serving) |
|---|---|---|---|---|
| Dinner / Appetizer | 15 minutes | 20 minutes | 6 servings | ~280 kcal |
Ingredients You’ll Need
For the Meatballs
- 1 pound ground turkey
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cranberry Glaze
- 1 cup cranberry sauce (canned or homemade)
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (optional, for heat)
Step-By-Step Instructions
- Preheat the oven. Set to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the meatball ingredients. In a large bowl, combine ground turkey, egg, breadcrumbs, onion, garlic, parsley, thyme, salt, and pepper. Use your hands or a spoon to gently mix—don’t overwork the meat.
- Form the meatballs. Scoop about 1 to 1 ½ tablespoons of mixture and roll into balls. Place evenly on the baking sheet.
- Bake. Bake for 15–18 minutes, or until the meatballs are cooked through (internal temp should reach 165°F).
- Prepare the glaze. While meatballs cook, whisk together cranberry sauce, honey, soy sauce, apple cider vinegar, and red pepper flakes in a saucepan. Simmer over medium heat until slightly thickened, about 5 minutes.
- Coat the meatballs. Once cooked, toss the meatballs in the cranberry glaze until fully coated.
- Serve warm. Garnish with extra parsley if desired and enjoy!
Helpful Notes & Tips
- Don’t over-mix: Gently combine the meatball mixture to keep them tender.
- Make ahead: Bake meatballs in advance, then reheat and glaze right before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Control the sweetness: Use less honey or more vinegar if you prefer a tangier glaze.
Recipe Variations
- Spice it up: Add ½ teaspoon chili powder or cayenne for a little kick.
- Dairy-free option: Use dairy-free breadcrumbs or oats if needed.
- Holiday twist: Add a dash of cinnamon or nutmeg to the glaze for festive warmth.
Serving Suggestions
- Serve over fluffy rice or mashed potatoes for a cozy dinner.
- Pair with roasted Brussels sprouts or green beans for balance.
- Serve as a party appetizer with toothpicks—perfect for holidays or potlucks.
- Add a sprinkle of fresh herbs or orange zest for brightness.
Conclusion
These Cranberry Turkey Meatballs are the perfect balance of savory and sweet, with a tangy glaze that makes each bite feel special. Whether you’re serving them at a holiday table, enjoying them on a weeknight, or bringing them to a gathering, they’re sure to warm hearts and plates alike. Gather your loved ones, scoop some onto your favorite dish, and savor every cozy, cranberry-kissed bite.