Description
Bright and comforting turkey meatballs infused with seasonal flavors and finished with a glossy cranberry-orange glaze, perfect for gatherings.
Ingredients
Scale
- 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
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the minced onion for 3–4 minutes until translucent.
- Add minced garlic to the skillet and cook for another minute, then set aside to cool.
- 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.
- Use a cookie scoop to form meatballs, rolling them gently to maintain tenderness.
- Arrange meatballs on the baking sheet and bake for 18–22 minutes, or until golden and internal temperature reaches 165°F (74°C).
- 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.
- Add baked meatballs to the glaze, coating them gently. Heat through for 2–3 minutes.
- 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