Description
These elegant cranberry turkey meatballs are the perfect balance of savory lean protein and a tangy, glossy fruit glaze. Ideal for any gathering, this recipe utilizes fresh aromatics and a slow-simmered cranberry sauce to ensure each bite is packed with depth and flavor. Whether you are hosting a festive holiday cocktail hour or an autumn tailgate, these meatballs are sure to be a crowd-pleasing favorite that guests will request time and again.
Ingredients
1 lb Ground Turkey (93/7 ratio)
2 tbsp Extra virgin olive oil
3 cloves Garlic, minced
1/2 cup Yellow onion, finely diced
2 cups Fresh cranberries
1/2 cup Panko breadcrumbs
1 tbsp Dried herbs (thyme and rosemary mix)
1/2 cup Low-sodium vegetable broth
Salt and black pepper to taste
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, gently combine the ground turkey, garlic, onions, breadcrumbs, herbs, salt, and pepper until just incorporated.
Form the mixture into uniform 1-inch meatballs and place them on the prepared baking sheet.
Drizzle meatballs with olive oil and bake for 15-18 minutes until golden and cooked through.
In a large skillet over medium heat, simmer the cranberries and vegetable broth until thickened into a glaze.
Add the baked meatballs to the skillet and toss gently to coat thoroughly with the cranberry glaze before serving.
Notes
Handle the meat gently to keep the meatballs tender. Ensure the internal temperature of the turkey reaches 165°F. You may use 100% cranberry juice blend as a substitute if fresh cranberries are unavailable.
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Baking and Simmering
- Cuisine: Modern American
Nutrition
- Serving Size: 2-3 meatballs
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg