Description
Juicy Harvest Turkey Meatballs with Sweet Cranberry Glaze
Ingredients
Scale
- 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