Juicy Harvest Turkey Meatballs have become my go-to dish for fall gatherings. The blend of ground turkey and sweet cranberries creates a harmony of flavors that warms the soul. I fondly remember the first time I made these for my family; the delightful aroma filled the kitchen and brought everyone to the table. With every bite, the moist turkey meatballs shine through, complemented by the vibrant cranberry glaze. It’s a recipe that captures the essence of the season and is perfect for any occasion. Let’s get cooking!
Why You’ll Love This Juicy Harvest Turkey Meatballs
- Deliciously tender and juicy turkey meatballs that satisfy your cravings.
- Perfect for family dinners or holiday gatherings.
- Easy to prepare, making weeknight cooking a breeze.
- Healthier alternative without sacrificing flavor.
- Versatile enough to serve as an appetizer or main course.
- Great for meal prep and leftovers.
Ingredients for Juicy Harvest Turkey Meatballs
Here’s everything you need for these mouthwatering meatballs:
- 1 ½ pounds lean ground turkey – opt for 93% lean for ideal flavor and moisture
- ½ cup panko breadcrumbs – these provide a light texture
- 1 large egg, lightly beaten – acts as a binder
- ¼ cup finely minced yellow onion – for sweetness and flavor
- 2 cloves garlic, minced – fresh garlic enhances depth
- 1 tablespoon fresh sage, finely minced – quintessential for a harvest feel
- 1 teaspoon fresh thyme, finely minced – complements the turkey beautifully
- ½ teaspoon ground nutmeg – adds warmth to the flavor profile
- ¼ teaspoon ground allspice – ties in the autumn theme
- 1 teaspoon sea salt – adjust to taste
- ½ teaspoon freshly ground black pepper – use fresh for maximum aroma
- 2 tablespoons olive oil – for sautéing aromatics
- ¼ cup dried cranberries, finely chopped – adds tartness inside the meatballs
How to Make Juicy Harvest Turkey Meatballs
Follow these simple steps to create your turkey meatballs:
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the finely minced yellow onion and cook for 3-4 minutes until soft.
- Step 3: Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool.
- Step 4: Finely chop the fresh sage and thyme, along with the dried cranberries.
- Step 5: In a large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, cooled onion and garlic mixture, sage, thyme, nutmeg, allspice, sea salt, black pepper, and chopped cranberries.
- Step 6: Using clean hands, gently mix the ingredients until just combined.
- Step 7: Use a small cookie scoop to form uniform meatballs about 1 to 1.5 inches in diameter.
- Step 8: Place the meatballs on the parchment-lined baking sheet, leaving space between each.
- Step 9: Bake for 18-22 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
Pro Tips for the Best Juicy Harvest Turkey Meatballs
These tips will help you achieve the best results:
- Don’t overmix the meat; this keeps them tender.
- Let the meatballs rest for a few minutes before serving to redistribute juices.
- Experiment with herbs for a personalized flavor.
What’s the secret to perfect Juicy Harvest Turkey Meatballs?
The key is to use fresh ingredients and not to overwork the meat mixture. This ensures your meatballs remain tender and juicy.
Can I make Juicy Harvest Turkey Meatballs ahead of time?
Absolutely! You can prepare the meatballs up to a day in advance and store them in the refrigerator. Just bake them fresh before serving!
How do I avoid common mistakes with Juicy Harvest Turkey Meatballs?
Avoiding overmixing is critical. Also, make sure not to skip the resting step after baking. This will help keep them moist.
Best Ways to Serve Juicy Harvest Turkey Meatballs
These meatballs pair beautifully with a variety of sides:
- Serve over creamy mashed potatoes or fluffy wild rice.
- Complement with a crisp green salad for a refreshing touch.
- They also make fantastic appetizers with toothpicks for gatherings.
Nutrition Facts for Juicy Harvest Turkey Meatballs
Per serving (recipe makes approximately 24 meatballs):
- Calories: 150
- Protein: 10g
- Fat: 5g
- Carbohydrates: 16g
- Fiber: 1g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Juicy Harvest Turkey Meatballs
To store, let the meatballs cool completely before placing them in an airtight container. They can be kept in the fridge for 3-4 days or frozen for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
Frequently Asked Questions About Juicy Harvest Turkey Meatballs
Can I freeze Juicy Harvest Turkey Meatballs?
Yes! Just freeze them in a single layer and then transfer to a bag. They can be reheated directly from frozen.
What should I do if my turkey meatballs are dry?
Make sure to include enough moisture in the mixture, like the egg and finely chopped cranberries. Don’t overbake them either!
Variations of Juicy Harvest Turkey Meatballs You Can Try
Feel free to experiment with these variations:
- Substitute ground chicken or beef for turkey if you prefer.
- Add chopped spinach or other vegetables for extra nutrients.
- Try different herbs like basil or oregano for a different flavor profile.
Juicy Harvest Turkey Meatballs with Sweet Cranberry Glaze
- Total Time: 1 hour
- Yield: 16-20 meatballs 1x
- Diet: Gluten Free
Description
Juicy Harvest Turkey Meatballs with Sweet Cranberry Glaze
Ingredients
- 1 ½ pounds lean ground turkey
- ½ cup panko breadcrumbs
- 1 large egg, lightly beaten
- ¼ cup finely minced yellow onion
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, finely minced
- 1 teaspoon fresh thyme, finely minced
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ¼ cup dried cranberries, finely chopped
- 1 (14-ounce) can whole berry cranberry sauce
- ½ cup orange juice
- 1 tablespoon orange zest
- ¼ cup light brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh ginger, grated (optional)
- ¼ teaspoon ground cinnamon
- Pinch of red pepper flakes (optional)
- Fresh sage leaves (for garnish)
- Fresh cranberries (for garnish)
- Additional orange zest (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the minced yellow onion and cook for 3-4 minutes until soft.
- Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool.
- Finely chop the fresh sage and thyme, and the dried cranberries.
- In a large mixing bowl, combine ground turkey, panko breadcrumbs, egg, cooled onion and garlic, sage, thyme, nutmeg, allspice, sea salt, black pepper, and chopped cranberries.
- Using clean hands, gently mix the ingredients until just combined.
- Use a small cookie scoop to form uniform meatballs about 1 to 1.5 inches in diameter.
- Place the meatballs on the parchment-lined baking sheet, leaving space between each.
- Bake for 18-22 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
- In a medium saucepan, combine cranberry sauce, orange juice, orange zest, brown sugar, apple cider vinegar, ginger, cinnamon, and red pepper flakes.
- Heat over medium, stirring until the sauce melts and sugar dissolves.
- Bring to a gentle simmer, reduce heat, and cook for 8-10 minutes until thickened.
- Taste and adjust seasonings as needed. Purée if desired.
- Gently toss the cooked meatballs in the warm cranberry glaze.
- Transfer to a serving platter and garnish with sage leaves, cranberries, and orange zest.
- Serve warm with your choice of sides.
Notes
- Perfect for family dinners and festive gatherings.
- Leftovers are great cold or reheated.
- Can be served as an appetizer or main dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
