Cranberry Glazed Turkey Meatballs
Juicy baked turkey meatballs coated in a sweet-tangy cranberry glaze. An easy, affordable, and delicious appetizer or main dish perfect for holidays, parties, or weeknight dinners.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 3gSodium: 640mgSugar: 14g
Ingredients
For the Meatballs
- 1 lb (450g) ground turkey
- 1/2 cup breadcrumbs plain or panko
- 1 egg
- 2 garlic cloves minced
- 1/4 cup onion finely grated or minced
- 2 tbsp fresh parsley chopped (or 1 tsp dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For the Cranberry Glaze
- 1 cup cranberry sauce canned or homemade
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp apple cider vinegar
- Pinch of red pepper flakes optional, for heat
Instructions
- Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, salt, pepper, and paprika. Mix gently until just combined—don’t overmix.
- Roll mixture into 1-inch meatballs and place them evenly spaced on the baking sheet.
- Bake for 18–20 minutes, until cooked through and lightly golden (internal temp: 165°F / 74°C).
- While meatballs cook, add cranberry sauce, ketchup, soy sauce, honey, and vinegar to a saucepan. Simmer on medium heat for 5–7 minutes until smooth and slightly thickened.
- Toss the baked meatballs in the warm cranberry glaze until they are evenly coated.
- Garnish with extra parsley or fresh cranberries. Serve hot as an appetizer or with rice/mashed potatoes for a meal.
Notes
- You can use frozen meatballs instead of homemade. You just need to bake, then toss in the glaze.
- For a lighter version, use whole-wheat breadcrumbs and reduce the honey.
- For a spicy kick, add more red pepper flakes or a dash of hot sauce to the glaze.
- Meatballs can be baked and stored in the fridge for up to 3 days; glaze just before serving.
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