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
Scale
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.