Oh yes—Cranberry Turkey Meatballs are a perfect mix of savory and slightly sweet, great for appetizers or a holiday dinner! 🦃🍒 Here’s a delicious recipe:
Cranberry Turkey Meatballs
Ingredients (makes ~20 meatballs):
For the meatballs:
- 1 lb (450 g) ground turkey
- ½ cup breadcrumbs
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground sage (optional)
For the cranberry sauce glaze:
- 1 cup fresh or frozen cranberries
- ¼ cup sugar
- ¼ cup orange juice
- 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)
Instructions
- Preheat oven: 190°C / 375°F. Line a baking sheet with parchment paper.
- Make the meatballs:
- In a large bowl, combine ground turkey, breadcrumbs, onion, garlic, egg, salt, pepper, and sage.
- Mix gently until combined.
- Form into 1–inch meatballs and place on the prepared baking sheet.
- Bake meatballs:
- Bake 18–20 minutes until cooked through (internal temp 165°F / 74°C).
- Make cranberry glaze:
- In a small saucepan, combine cranberries, sugar, and orange juice.
- Cook over medium heat 5–7 minutes until cranberries burst.
- Optional: stir in cornstarch slurry and cook 1–2 minutes until thickened.
- Coat meatballs:
- Toss baked meatballs in the warm cranberry glaze until evenly coated.
- Serve:
- Serve warm as an appetizer or over rice, mashed potatoes, or stuffing for a festive meal.
Pro tips:
- Add a pinch of cinnamon or nutmeg to the glaze for a holiday flavor.
- Make mini meatballs for finger-food style serving at parties.
- Can be prepared ahead: bake meatballs, store separately from glaze, and combine before serving.
I can also give an instant pot or slow-cooker version for hands-off cooking with extra juicy meatballs. Do you want that version?
