Cranberry Meatballs (Turkey)
When it comes to comforting dishes that bring a burst of flavor and a touch of festivity, Cranberry Meatballs (Turkey) stand out as a delightful option. These tender turkey meatballs, kissed with the sweetness of cranberry sauce and a hint of honey, are a perfect blend of savory and sweet that will have everyone asking for seconds. Whether you’re preparing a family dinner, a holiday gathering, or just craving something cozy, these meatballs strike the ideal balance between wholesome ingredients and incredible taste.
Why It Deserves a Spot
Cranberry Meatballs (Turkey) are an absolute crowd-pleaser for several reasons. First, turkey provides a lean protein base, making these meatballs lighter than traditional beef or pork versions, yet still juicy and satisfying. The addition of fresh parsley and onion gives them a fresh, herbaceous lift, while the garlic powder adds just the right touch of depth without overwhelming the palate.
What truly elevates this dish is the cranberry sauce glaze, combined with honey and Dijon mustard. This trio creates a luscious, tangy-sweet coating that perfectly complements the mild flavor of turkey. Unlike typical tomato-based meatballs, these have a vibrant, festive twist that works beautifully for everyday meals or special occasions.
Plus, these meatballs are versatile — serve them as an appetizer with toothpicks, as a main course over rice or pasta, or even tucked into sliders. If you love a good twist on classic dishes, you’ll appreciate how this recipe balances simplicity, nutrition, and unforgettable flavor.
What We’re Using
- 1 pound ground turkey – The lean protein star of the show, ensuring moist and tender meatballs.
- 1/2 cup bread crumbs – Helps bind the meatballs and keep them soft without drying out.
- 1/4 cup chopped onion – Adds a subtle sweetness and crunch inside each bite.
- 1/4 cup chopped fresh parsley – Brings freshness and a pop of green color.
- 1 egg – The binder that holds all ingredients together perfectly.
- 1 teaspoon garlic powder – Gives a mild but essential savory note.
- 1 teaspoon salt – Enhances all the natural flavors.
- 1/2 teaspoon black pepper – Adds a gentle kick without overpowering.
- 1 cup cranberry sauce – The key ingredient for that signature sweet and tart glaze.
- 1/4 cup honey – Balances the tartness of cranberries with natural sweetness.
- 1 tablespoon Dijon mustard – Adds a subtle tang and depth to the sauce.
- 1 tablespoon olive oil – For cooking the meatballs to golden perfection.
Essential Tools for Success
- Mixing bowl – To combine all the ingredients evenly.
- Measuring cups and spoons – For precise ingredient amounts.
- Baking sheet or skillet – You can bake or pan-fry the meatballs depending on your preference.
- Wooden spoon or spatula – For stirring and flipping the meatballs as needed.
- Small saucepan – To prepare the cranberry sauce glaze.
- Cooling rack (optional) – Helps keep the meatballs from becoming soggy if baked.
Cook Cranberry Meatballs (Turkey) Like This
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground turkey, bread crumbs, chopped onion, fresh parsley, egg, garlic powder, salt, and black pepper. Use your hands or a spoon to mix gently until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs light and tender.
Step 2: Shape the Meatballs
Roll the mixture into 1-inch meatballs, placing them onto a plate or tray as you go. This size ensures even cooking and a perfect bite every time.
Step 3: Cook the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until each side is golden brown and the meatballs are cooked through. Alternatively, you can bake them on a lined baking sheet at 375°F (190°C) for 20-25 minutes.
Step 4: Prepare the Cranberry Glaze
While the meatballs cook, whisk together the cranberry sauce, honey, and Dijon mustard in a small saucepan over low heat. Stir continuously until warmed through and slightly thickened, about 3-5 minutes.
Step 5: Combine and Serve
Once the meatballs are cooked, transfer them to the saucepan with the cranberry glaze. Gently stir to coat every meatball evenly in the tangy, sweet sauce. Serve immediately over rice, in sliders, or as a festive appetizer.
Texture-Safe Substitutions
- Ground chicken – A lean alternative with a similar texture and flavor.
- Gluten-free bread crumbs – Use if you need to avoid gluten.
- Minced shallots or green onions – Instead of regular onion, for a milder or sharper taste.
- Chia seeds or flax egg – Replace the egg for a plant-based binder if preferred.
- Maple syrup or agave nectar – Instead of honey, for a different natural sweetness.
Method to the Madness
The magic of Cranberry Meatballs (Turkey) lies in balancing flavors and textures. The lean turkey keeps the meatballs healthy and light, while the bread crumbs and egg bind everything together, ensuring they hold their shape without drying out. Cooking in olive oil adds a slight crispness on the outside, locking in moisture.
Meanwhile, the cranberry glaze marries honey’s sweetness and Dijon mustard’s tang, creating a luscious sauce that clings to each meatball. Serving these with simple sides like steamed vegetables, mashed potatoes, or even a fresh salad will round out the meal beautifully.
Shelf Life & Storage
Store any leftover Cranberry Meatballs (Turkey) in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them with the sauce separated in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave until heated through.
Common Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and the cranberry glaze separately, then refrigerate for up to a day before cooking. This makes for a convenient and quick meal when you’re ready to eat.
What’s the best way to cook these meatballs – baking or frying?
Both methods work well. Pan-frying gives a crispier exterior and faster cooking time, while baking is easier for larger batches and results in evenly cooked meatballs with less oil.
Can I use fresh cranberries instead of canned cranberry sauce?
Yes, but fresh cranberries will need to be cooked down with sugar and water to create a sauce similar to canned cranberry sauce. This can add a fresher tartness but requires extra prep time.
Are these meatballs spicy?
No, these are not spicy. The black pepper and Dijon mustard add mild warmth and tang, but the overall flavor is more sweet and savory. You can add chili flakes if you prefer a bit of heat.
Quick Weeknight Wins
- For a fun twist on dinner, try pairing these meatballs with Turkey Burgers With Tzatziki for a full turkey-themed meal.
- Complement the cranberry flavors by finishing your meal with Chocolate Covered Cranberry Oat Bars, a perfect sweet treat.
- Serve the meatballs alongside simple roasted veggies or a fluffy couscous salad for a balanced plate.
- Use leftover meatballs in sandwiches or wraps to create quick lunches the next day.
Make It Tonight
Ready to dive into a dish that’s both nourishing and bursting with flavor? Grab your ground turkey and get mixing! The process is straightforward, and the results are truly rewarding. These Cranberry Meatballs (Turkey) are versatile, satisfying, and bring a unique twist to everyday meals. Whether you’re cooking for family or entertaining guests, they’re sure to impress. Serve them up with your favorite sides, and enjoy the perfect balance of savory, sweet, and tangy in every bite.
Cranberry Meatballs (Turkey) are a testament to how simple ingredients can come together to create something spectacularly delicious and memorable. So why wait? Get cooking and savor a dish that’s as nourishing as it is delightful!
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Cranberry Meatballs (Turkey)
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground turkey, bread crumbs, chopped onion, fresh parsley, egg, garlic powder, salt, and black pepper. Mix gently until evenly incorporated.
- Roll the mixture into 1-inch meatballs, placing them onto a plate or tray.
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook 5-7 minutes, turning occasionally, until golden brown and cooked through. Alternatively, bake at 375°F (190°C) for 20-25 minutes.
- Whisk together cranberry sauce, honey, and Dijon mustard in a small saucepan over low heat. Stir until warmed and slightly thickened, about 3-5 minutes.
- Transfer cooked meatballs to the saucepan with cranberry glaze. Stir gently to coat evenly. Serve immediately over rice, in sliders, or as an appetizer.
Notes
- To make the meatballs gluten-free, use gluten-free bread crumbs.
- Substitute ground chicken for turkey if preferred or for a different flavor.
- Prepare meatballs and glaze ahead and refrigerate separately for quick cooking later.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months.
- For a spicy kick, add chili flakes to the meatball mixture or glaze.
