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Cranberry Turkey Meatballs

Cranberry turkey meatballs with a ruby glossy glaze, baked until juicy and cooked through to 165F, then simmered in the sauce for a sticky coating. Made with ground turkey, panko, Parmesan, shallot, garlic, sage, and finished with rosemary and orange zest.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey
  • 1 lb ground turkey
Meatball binder
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 0.25 cup grated Parmesan
  • 1 shallot, minced
  • 2 clove garlic, minced
  • 1 tbsp fresh sage, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cranberry glaze
  • 1 can (14 oz) whole berry cranberry sauce
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
Garnish
  • Fresh rosemary and orange zest for garnish

Equipment

  • 1 sheet pan
  • 1 large skillet

Method
 

Prep and bake the meatballs
  1. Preheat the oven to 400F and line a sheet pan with parchment for easy cleanup.
  2. In a large bowl, mix ground turkey, panko breadcrumbs, egg, Parmesan, shallot, garlic, fresh sage, salt, and black pepper until just combined.
  3. Roll the mixture into 1-inch meatballs and space them on the prepared sheet pan.
  4. Bake 15 to 18 minutes, until cooked through to 165F.
Make the cranberry glaze and finish
  1. In a large skillet, simmer whole berry cranberry sauce, maple syrup, soy sauce, and balsamic for 4 to 5 minutes until glossy.
  2. Add the baked meatballs and toss to coat, then simmer for 2 minutes.
  3. Garnish with fresh rosemary and orange zest and serve immediately with toothpicks.

Notes

Pro tip: don’t overmix the turkey—stop as soon as everything comes together so the meatballs stay tender. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a skillet over medium-low until warmed through. Freezing: yes—freeze meatballs (without garnish) in a sealed bag for up to 2 months and reheat from frozen with the sauce. For a lower-sodium option, use low-sodium soy sauce.