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Classic Turkey Meatball Cranberry Glaze

Tender turkey meatballs are soaked in a sweet-tart cranberry glaze for a festive and comforting dish that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Calories: 265
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1.5 lb ground turkey (93/7) Choose 93/7 ground turkey for the best balance of flavor and moisture.
  • 0.5 cup panko breadcrumbs Helps keep meatballs moist.
  • 0.25 cup whole milk Use milk to soften the panko.
  • 1 large egg
  • 0.25 cup finely grated Parmesan cheese Can substitute with Grana Padano or Pecorino Romano.
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped Can substitute with dried parsley or fresh basil.
  • 1 tsp fine sea salt
  • 0.25 tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil, for the pan
For the cranberry glaze
  • 1 cup whole berry cranberry sauce Can be canned or homemade.
  • 0.25 cup orange juice, freshly squeezed Can substitute with apple juice.
  • 2 tbsp packed light brown sugar
  • 1 tbsp balsamic vinegar
  • 0.5 tsp fresh thyme leaves
  • fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, mix the panko and milk together. Let it sit for about 5 minutes.
  3. In a large bowl, combine ground turkey, soaked panko, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently until combined.
  4. Use a 2-tablespoon scoop to form 24 even meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
Cooking
  1. Bake the meatballs for 18 to 20 minutes, or until the internal temperature reaches 165°F.
  2. While the meatballs bake, combine cranberry sauce, orange juice, brown sugar, balsamic vinegar, and thyme in a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring until smooth and thickened.
Serving
  1. Transfer the baked meatballs to a large skillet or bowl. Pour the warm cranberry glaze over the top and toss gently to coat.
  2. Garnish with chopped parsley and serve warm, either as an appetizer or over rice as a main dish.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze cooked meatballs with glaze for up to 2 months. Reheat gently on the stove or microwave.