American · Starter · Medium
Cranberry Glazed Turkey Meatballs
Juicy little turkey meatballs lacquered in a glossy cranberry glaze, served with toothpicks from a warm platter. The appetizer that keeps everyone happily out of the kitchen until dinner.
The whole recipe in 60 seconds
Cranberry Glazed Turkey Meatballs, in 5 ideas
- Keep them warm in a slow cooker on the lowest setting for grazing guests.
- Use ground turkey thigh for the juiciest result. Breast alone can dry out.
- Leftover cranberry sauce goes straight into the glaze, whisked smooth.
- Freeze the rolled, uncooked meatballs and bake from frozen on a busy day.
- Serve any extras over rice or mashed potatoes for a next day supper.
What you need
Ingredients
- 1 1/2 lbs ground turkey
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups cranberry sauce
- 1/4 cup orange juice
- 1 tbsp soy sauce or Worcestershire sauce
How to make it
Directions
- Heat the oven to 400°F and line a rimmed baking sheet with parchment.
- Mix the turkey, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper gently with your hands. Do not overwork it.
- Roll into walnut sized balls, about 24, and arrange on the baking sheet.
- Bake 14 to 16 minutes, until cooked through and lightly browned.
- Meanwhile, whisk the cranberry sauce, orange juice, and soy sauce in a large skillet over medium heat until smooth and bubbling.
- Add the baked meatballs to the skillet and toss gently for 2 to 3 minutes, until every one is glossy with glaze.
- Serve warm with toothpicks, straight from a platter or a slow cooker.
Wet your hands before rolling. Ground turkey is sticky, and damp hands make smooth meatballs in half the time with half the mess.