Introduction
There’s something wonderfully nostalgic about the combination of turkey and cranberry — it instantly transports you to cozy holiday dinners and festive family gatherings. But what if you could capture that classic flavor pairing in a bite-sized, crowd-pleasing appetizer? That’s exactly what these Turkey Meatballs with Cranberry Glaze do. Juicy, tender turkey meatballs coated in a glossy, tangy-sweet cranberry glaze — they’re the perfect mix of comforting and elegant, ideal for any occasion from Thanksgiving parties to casual winter get-togethers.
This recipe takes everything we love about traditional turkey dinners and transforms it into something effortless and modern. The ground turkey stays moist and flavorful thanks to Parmesan, breadcrumbs, and fresh parsley, while the cranberry glaze — made with cranberry sauce, Dijon mustard, and honey — adds that irresistible sticky-sweet coating. Together, they create a balance of savory, tart, and sweet that keeps you coming back for more.
I love serving these meatballs on a platter with toothpicks at parties, or even as a main dish over mashed potatoes or wild rice. They reheat beautifully, travel well, and look stunning glazed with that deep ruby-red shine. Plus, they’re healthier than traditional beef meatballs, making them a great option when you want something lighter without sacrificing flavor.
If you’re in the mood for more recipes that highlight the cranberry’s versatility, check out Ocean Spray’s cranberry recipe collection or Allrecipes’ holiday appetizer section. These Turkey Meatballs with Cranberry Glaze fit right in — they’re festive, delicious, and impressively easy to make.
Recipe Card
Print
Turkey Meatballs with Cranberry Glaze
Description
These Turkey Meatballs with Cranberry Glaze combine juicy, herbed turkey meatballs with a sweet-tangy cranberry glaze. Perfect for holiday entertaining or as a cozy weeknight meal.
Ingredients
For the Meatballs:
- 1 pound ground turkey
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Glaze:
- 1 cup cranberry sauce (whole berry or jellied)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. - Mix the Meatballs:
In a large bowl, combine ground turkey, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix gently with your hands or a spoon until just combined. Avoid overmixing — it can make the meatballs tough. - Shape the Meatballs:
Form the mixture into 1-inch balls and place them on the prepared baking sheet. You should get around 18–20 meatballs. - Bake:
Bake for 18–20 minutes, or until the meatballs are golden and cooked through (internal temperature should reach 165°F or 74°C). - Make the Glaze:
While the meatballs bake, combine cranberry sauce, Dijon mustard, and honey in a small saucepan over medium heat. Stir until smooth and heated through, about 5 minutes. - Coat the Meatballs:
Transfer the cooked meatballs to a large skillet or pot. Pour the cranberry glaze over them and toss gently until fully coated. - Serve:
Serve warm as an appetizer with toothpicks or as a main dish over rice, noodles, or mashed potatoes. Garnish with extra parsley if desired.
Notes
Active Time: 15 minutes
Passive Time: 25 minutes
For extra juiciness, use ground turkey that’s 85–90% lean instead of extra-lean.
If your cranberry sauce is very thick, add 1–2 tablespoons of water to loosen the glaze.
These meatballs can be made ahead and reheated right in the glaze before serving.
Advanced Techniques
Keeping Turkey Meatballs Moist and Tender
Ground turkey can dry out quickly, so the secret to juicy meatballs lies in the balance of moisture and fat. Adding grated Parmesan and breadcrumbs creates a tender structure that locks in flavor. You can also mix in a tablespoon of milk or olive oil for added richness if your turkey is very lean.
Achieving the Perfect Sear Before Baking
For extra flavor, give your meatballs a quick sear in a hot skillet with a touch of oil before transferring them to the oven. This caramelizes the outside and adds a subtle crust that holds the glaze beautifully. It’s a small step that gives restaurant-quality results.
Balancing the Sweet and Tangy Cranberry Glaze
The cranberry glaze is all about harmony — the honey brings warmth and sweetness, while Dijon adds a hint of sharpness. Taste before glazing and adjust to your liking: add a bit more mustard for tang or extra honey for a sweeter profile. I love finishing it with a splash of orange juice for brightness.
Glazing for That Shiny, Sticky Finish
To get that perfect glossy coating, let the glaze simmer gently until slightly thickened before tossing in the meatballs. When you coat them, turn the heat down and stir continuously for a minute or two to let the glaze cling. This technique makes the glaze shiny and irresistibly sticky.
Serving with Style
Presentation matters! Serve your glazed turkey meatballs on a white platter or in a cast-iron skillet with fresh parsley or a sprinkle of orange zest. If serving for a party, keep them warm in a slow cooker on the “low” setting — they’ll stay glossy and tender for hours.
Storage, Shelf Life, and Maintenance Tips
Storing Leftover Meatballs
Store leftover Turkey Meatballs with Cranberry Glaze in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day, making leftovers even tastier.
Freezing for Long-Term Storage
You can freeze the meatballs and glaze separately or together. Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag once solid. The glaze can be frozen in a small container. To serve, thaw both and reheat in a skillet together.
Reheating Without Drying Out
Reheat meatballs gently in a covered skillet with a splash of water or chicken broth. This steams them slightly and keeps them juicy. Avoid microwaving uncovered, as it can make the glaze sticky or the meat tough.
Keeping Them Warm for Parties
If serving at a gathering, transfer the glazed meatballs to a slow cooker on the “warm” setting. Stir occasionally to keep the glaze even. They’ll stay warm and tender for up to 3 hours — perfect for entertaining.
Repurposing Leftovers
Chop up leftover meatballs and toss them into a sandwich or wrap with spinach and goat cheese. They also make an incredible topping for a grain bowl or a holiday-themed pasta dish.
Dietary Adaptations and Substitutions
Making It Gluten-Free
Substitute the breadcrumbs with gluten-free panko or crushed rice crackers. Everything else in the recipe is naturally gluten-free, including the glaze.
Lower-Carb Option
Replace breadcrumbs with finely ground almond flour or crushed pork rinds. You’ll still get great binding and flavor while keeping the carbs to a minimum.
Dairy-Free Adaptation
Simply omit the Parmesan or replace it with a dairy-free alternative like nutritional yeast. It still adds that umami depth without the dairy.
Adding a Touch of Heat
If you like a little spice, stir a teaspoon of chili flakes or hot honey into the glaze. The heat pairs beautifully with the tart cranberry base.
Making It Vegan (Yes, Really!)
For a plant-based twist, substitute the turkey with a mix of mashed chickpeas, oats, and chopped walnuts, and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). The cranberry glaze remains completely vegan-friendly!
FAQs About Turkey Meatballs with Cranberry Glaze
Can I Use Store-Bought Cranberry Sauce?
Absolutely! Both whole berry and jellied cranberry sauce work. Whole berry provides more texture, while jellied gives a smoother glaze — choose based on your preference.
Can These Be Made Ahead?
Yes, and that’s one of the best parts! You can bake the meatballs up to 2 days ahead, refrigerate them, and then reheat with the glaze before serving. Perfect for stress-free entertaining.
What Can I Serve These With?
They’re delicious as appetizers or as a main dish. Try them over mashed potatoes, wild rice, or a bed of roasted vegetables for a full meal. For appetizers, serve with cocktail picks and extra glaze on the side.
Can I Make the Glaze Spicier or Smokier?
Definitely. Add a teaspoon of smoked paprika or chipotle powder for smoky depth. A few dashes of hot sauce also work well if you like a little kick.
How Do I Keep Them from Falling Apart?
Make sure your mixture is well combined and not too wet. Breadcrumbs help bind everything, and chilling the shaped meatballs for 10 minutes before baking helps them hold their shape perfectly.
Conclusion & Final Thoughts
These Turkey Meatballs with Cranberry Glaze are everything a great holiday recipe should be — easy, elegant, and packed with flavor. They bring the essence of a full Thanksgiving meal into one delightful bite, balancing savory turkey with the festive sweetness of cranberries. Whether served as an appetizer or a cozy main dish, they never fail to impress.
What I love most about this recipe is its versatility. It’s simple enough for a weeknight dinner yet special enough for a holiday party. The cranberry glaze feels luxurious without being fussy, and the meatballs themselves are wonderfully moist and flavorful — the kind of dish that earns you repeat requests from family and friends.
As they bake, the aroma of garlic, herbs, and roasting turkey fills the kitchen — a promise of the comfort to come. Once coated in that glossy cranberry glaze, they look almost too beautiful to eat (almost). Pair them with a crisp salad or creamy mashed potatoes for a balanced meal, or serve them on skewers at your next holiday gathering for a bite-sized showstopper.
After just one taste, Turkey Meatballs with Cranberry Glaze will find a permanent spot in your holiday rotation — a festive favorite that proves simple ingredients can create extraordinary results.