Harvest Turkey Meatballs Cranberry Glaze Recipe

Introduction

Bright, comforting, and perfect for fall gatherings, these Harvest Turkey Meatballs with Cranberry Glaze balance savory herbs and lean turkey with a sweet-tart finishing sauce. They’re easy enough for weeknights but polished enough to serve at holiday potlucks or as an elegant appetizer. For a full reference to the original post and recipe inspiration, see Harvest Turkey Meatballs Cranberry Glaze recipe on Amazing Food All.

Why make this recipe

What makes these meatballs special is the way they weave seasonal flavors—dried cranberries, fresh herbs, and warming spices—into a light, juicy turkey base, finished with a glossy cranberry-orange glaze. The result is a dish that feels celebratory without being heavy, and it’s a wonderful way to introduce cranberry flavor beyond just a holiday side.

Step-by-Step Guide to Making Harvest Turkey Meatballs Cranberry Glaze

Ingredients

• 1 pound ground turkey (preferably 93/7 or 85/15 for flavor and moisture)
• 1/2 cup breadcrumbs (use panko for crunchier texture)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup whole-berry cranberry sauce (or homemade cranberry sauce)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons olive oil (for sautéing and baking touch-up)
• 1 small yellow onion, finely minced
• 1/4 cup dried cranberries, finely chopped (optional but recommended)
• 1 tablespoon finely chopped fresh sage (or 1 tsp dried)
• 1 tablespoon finely chopped fresh thyme (or 1 tsp dried)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup orange juice (for glaze)
• 1 teaspoon orange zest (for glaze)
• 2 tablespoons light brown sugar (glaze)
• 1 tablespoon apple cider vinegar (glaze)
• 1/2 teaspoon grated fresh ginger (optional)
• Pinch of red pepper flakes (optional, for glaze warmth)

Directions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the finely minced yellow onion and cook gently for about 3–4 minutes until it starts to soften and become translucent.
3. Once the onion is soft, add the minced garlic. Stir and cook for just another minute until it becomes fragrant. Remove the skillet from the heat and set it aside to cool slightly.
4. While the aromatics are cooling, finely chop the fresh sage and thyme and finely chop the dried cranberries if using.
5. In a large mixing bowl, combine the ground turkey, breadcrumbs (or panko), grated Parmesan, chopped parsley, lightly beaten egg, the cooled sautéed onion and garlic mixture, minced sage, minced thyme, ground nutmeg, ground allspice, sea salt, freshly ground black pepper, and the finely chopped dried cranberries.
6. Using clean hands, gently mix all the ingredients until they are just combined. Avoid overmixing — overworking ground turkey can make meatballs dense rather than tender.
7. Use a small cookie scoop or tablespoon (about 1.5 to 2 tablespoons in size) to portion out uniform meatballs. Roll each portion gently between your palms to form smooth, even balls roughly 1–1.5 inches in diameter.
8. Place the meatballs in a single layer on the prepared parchment-lined baking sheet, leaving a little space between each one so hot air can circulate.
9. Bake the Harvest Turkey Meatballs in the preheated oven for 18–22 minutes, or until they are golden-brown and reach an internal temperature of 165°F (74°C). If you prefer a little extra color, broil for a minute or two, watching carefully so they don’t burn.
10. While the meatballs bake, prepare the cranberry glaze. In a medium saucepan, combine the whole-berry cranberry sauce, orange juice, orange zest, light brown sugar, apple cider vinegar, grated fresh ginger (if using), ground cinnamon (a light pinch), and the pinch of red pepper flakes.
11. Place the saucepan over medium heat and stir to help the cranberry sauce melt and the brown sugar dissolve. Bring the mixture to a gentle simmer.
12. Once simmering, reduce the heat to low and let the glaze cook for about 8–10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
13. Taste the glaze and adjust the seasoning — add a touch more vinegar if you want brightness, extra honey or sugar for sweetness, or more red pepper flakes for heat. If you prefer a smooth glaze, use an immersion blender carefully, or transfer to a blender and purée (be cautious with hot liquids).
14. Gently add the cooked meatballs into the saucepan with the warm cranberry glaze. Lift and turn each meatball with a spoon so every side is coated in the glossy sauce. Keep over very low heat for 2–3 minutes so the meatballs warm through and absorb some glaze flavor.
15. Transfer the glazed Harvest Turkey Meatballs to a serving platter. Garnish with extra fresh sage leaves, a few whole cranberries, and a sprinkle of orange zest for brightness.
16. Serve warm. These meatballs pair beautifully with creamy mashed potatoes, wild rice, crusty bread, or as a festive appetizer with toothpicks and a small bowl of extra glaze for dipping.

Why these steps matter (brief cooking notes)

• Sautéing the onion and garlic first softens their flavor, preventing raw bites inside the meatball.
• Letting the aromatics cool before mixing keeps the egg from cooking and preserves the meatball texture.
• Using a light hand when mixing and forming helps maintain tender meatballs instead of dense ones.
• Simmering the glaze concentrates flavors, giving a glossy finish that clings to each meatball.

Best Way to Store Harvest Turkey Meatballs Cranberry Glaze

• Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C).
• Freezer (cooked, glazed): Place meatballs on a tray to freeze individually for 1–2 hours, then transfer to a freezer-safe bag or container — keep up to 2 months at 0°F (-18°C).
• Freezer (uncooked): Freeze formed, uncooked meatballs on a tray until solid, then bag and freeze up to 3 months at 0°F (-18°C).
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently in a saucepan over low heat with a splash of water or extra glaze, or bake at 325°F (160°C) until warmed through (about 10–15 minutes).

Serving Ideas for Harvest Turkey Meatballs Cranberry Glaze

• Appetizer platter: Serve them with toothpicks alongside a small bowl of extra glaze and sprigs of fresh rosemary or sage for garnish.
• Cozy dinner: Plate meatballs over creamy mashed potatoes or a parsnip-mash and spoon extra glaze over top for a comforting main course.
• Grain bowl: Place on a bed of wild rice or farro with roasted Brussels sprouts and drizzle a little extra sauce and olive oil.
• Sandwich sliders: Split mini rolls, add arugula, warm meatballs, and a spoonful of glaze for an elevated slider.

Tips to make Harvest Turkey Meatballs Cranberry Glaze

Q: How do I keep turkey meatballs moist?
A: Mix gently and include a binding element like egg and a good amount of breadcrumbs or panko; the cheese and parsley add moisture and flavor, too. If your turkey is very lean, add a tablespoon of olive oil or a tablespoon of Greek yogurt to the mix.

Q: Can I make these ahead?
A: Yes — prepared, unbaked meatballs can be refrigerated for a day or frozen for longer storage. Bake and glaze just before serving or reheat in simmering glaze.

Q: What if my glaze is too thin?
A: Simmer it a bit longer to reduce, or whisk in a small slurry of cornstarch and water (about 1 tsp cornstarch + 1 tbsp water) and cook for another minute until thickened.

Variation (substitutions and alternatives)

• Poultry swap: Use ground chicken if turkey isn’t available; for richer flavor, choose a slightly higher fat content ground turkey or mix half pork.
• Cranberry-free glaze: If cranberries aren’t on hand, use a maple-balsamic glaze (maple syrup + balsamic vinegar + a pinch of mustard) to achieve sweet-tangy notes similar to the cranberry glaze.

Frequently Asked Questions

Q: Are these meatballs freezer-friendly?
A: Yes. You can freeze baked, glazed meatballs or the raw formed meatballs. For the best texture, freeze them individually on a tray first, then transfer to freezer bags.

Q: What’s the best way to reheat without drying them out?
A: Reheat in a low oven (325°F/160°C) covered, or gently warm in a saucepan with added glaze or a splash of water to maintain moisture.

Q: Can I make the glaze ahead of time?
A: Absolutely. The cranberry glaze keeps well in the refrigerator for 3–4 days and can be gently warmed before tossing with meatballs. For a smoother glide, rewhisk after reheating.

• Q: How can I make this kid-friendly?
• A: Reduce or omit the red pepper flakes and ginger; the sweet cranberry glaze usually appeals to younger palates.

Conclusion

These Harvest Turkey Meatballs with Cranberry Glaze are a versatile, crowd-pleasing recipe that marries seasonal sweetness with savory herbs—ideal for gatherings, weeknight dinners, or holiday entertaining. For another take on turkey meatballs with a festive cranberry finish, check out Turkey Meatball Appetizer with Cranberry Glaze for ideas on presentation and serving. If you’d like an alternative cranberry-glazed turkey meatball method and additional tips, this Cranberry-Glazed Meatballs Recipe is a helpful reference.

Harvest Turkey Meatballs with Cranberry Glaze

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Poultry, Gluten-Free (if using gluten-free breadcrumbs)

Print Recipe

Pin Recipe

Description

Bright and comforting turkey meatballs infused with seasonal flavors and finished with a glossy cranberry-orange glaze, perfect for gatherings.

---

Ingredients

Scale 1x2x3x

• 1 pound ground turkey (preferably 93/7 or 85/15)
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup whole-berry cranberry sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons olive oil (for sautéing and baking)
• 1 small yellow onion, finely minced
• 1/4 cup dried cranberries, finely chopped (optional)
• 1 tablespoon finely chopped fresh sage (or 1 tsp dried)
• 1 tablespoon finely chopped fresh thyme (or 1 tsp dried)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup orange juice
• 1 teaspoon orange zest
• 2 tablespoons light brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon grated fresh ginger (optional)
• Pinch of red pepper flakes (optional)

---

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the minced onion for 3–4 minutes until translucent.
3. Add minced garlic to the skillet and cook for another minute, then set aside to cool.
4. In a mixing bowl, combine turkey, breadcrumbs, Parmesan, parsley, egg, cooled onion and garlic, sage, thyme, nutmeg, allspice, salt, black pepper, and optional cranberries. Mix gently until just combined.
5. Use a cookie scoop to form meatballs, rolling them gently to maintain tenderness.
6. Arrange meatballs on the baking sheet and bake for 18–22 minutes, or until golden and internal temperature reaches 165°F (74°C).
7. For the glaze, combine cranberry sauce, orange juice, zest, brown sugar, vinegar, ginger, and red pepper flakes in a saucepan. Heat over medium heat until simmering, then reduce to low for 8–10 minutes until thickened.
8. Add baked meatballs to the glaze, coating them gently. Heat through for 2–3 minutes.
9. Transfer meatballs to a serving platter and garnish as desired before serving warm.

Notes

To keep meatballs moist, mix gently and incorporate binding elements like egg and breadcrumbs. Store in an airtight container for up to 3–4 days in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg

Keywords: meatballs, turkey, cranberry glaze, fall recipe, holiday appetizer