Turkey Meatballs with Cranberry Glaze (Printable)
Juicy turkey meatballs baked to perfection and coated in a tangy-sweet cranberry glaze—a festive appetizer or main dish.
# What You'll Need:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons milk or unsweetened non-dairy milk
05 - 2 tablespoons finely chopped fresh parsley
06 - 2 garlic cloves, minced
07 - 1/2 small onion, finely grated
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
→ Cranberry Glaze
11 - 1 cup cranberry sauce
12 - 2 tablespoons honey or maple syrup
13 - 2 tablespoons balsamic vinegar
14 - 1 tablespoon Dijon mustard
15 - 1/4 teaspoon ground cinnamon
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking oil.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, milk, parsley, garlic, grated onion, salt, pepper, and thyme. Mix gently with hands or wooden spoon until just combined, avoiding overworking.
03 - Shape mixture into approximately 20 meatballs, each about 1 inch in diameter. Arrange evenly on prepared baking sheet.
04 - Bake for 18 to 20 minutes until cooked through and golden brown, turning halfway through if desired.
05 - While meatballs bake, combine cranberry sauce, honey, balsamic vinegar, Dijon mustard, cinnamon, and salt in a small saucepan over medium heat. Whisk until blended and simmer for 3 to 5 minutes, stirring occasionally, until glaze thickens slightly.
06 - Transfer baked meatballs to a large serving bowl. Pour warm cranberry glaze over meatballs and toss gently to coat evenly.
07 - Serve immediately while warm, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- These meatballs hold their moisture even when made ahead, which I discovered after frantically prepping for a dinner party that got postponed by two days.
- The cranberry glaze creates this gorgeous lacquered finish that makes everyone think you spent hours in the kitchen, when really the sauce comes together in just minutes while the meatballs bake.
02 -
- Adding the grated onion last to the meat mixture prevents the proteins from breaking down too much before cooking, a mistake I made repeatedly before figuring out the proper sequence.
- The meatballs should reach an internal temperature of 165°F, but checking this with a thermometer on such small items was driving me crazy until I realized cutting one open works just as well – if it's no longer pink inside, they're ready.
03 -
- Freezing the shaped raw meatballs for 15 minutes before baking helps them hold their round shape better in the oven, a trick I learned after serving what looked more like turkey nuggets at my first attempt.
- Reserve about two tablespoons of the glaze before coating the meatballs, then drizzle it over the plated dish for a glossy restaurant-quality presentation that makes everyone think you're far more sophisticated in the kitchen than you really are.