Glazed Turkey Meatballs Cranberry (Printable)
Tender turkey meatballs glazed with a tangy cranberry sauce, ideal for festive or casual meals.
# Ingredient List:
→ Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons finely chopped fresh parsley
05 - 1 small onion, finely diced
06 - 2 garlic cloves, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon dried thyme
→ Cranberry Glaze
10 - 1 cup cranberry sauce (whole berry or jellied)
11 - 2 tablespoons honey or maple syrup
12 - 2 tablespoons soy sauce
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon apple cider vinegar
15 - 1/4 teaspoon ground black pepper
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt, black pepper, and dried thyme. Mix until just incorporated to avoid toughness.
03 - Shape the mixture into 20 to 24 small meatballs and arrange evenly on the baking sheet.
04 - Bake in the preheated oven for 15 to 18 minutes, until meatballs are cooked through and lightly golden.
05 - While the meatballs bake, whisk together cranberry sauce, honey or maple syrup, soy sauce, Dijon mustard, apple cider vinegar, and ground black pepper in a saucepan over medium heat. Simmer for 5 to 7 minutes until slightly thickened, stirring occasionally.
06 - Add the baked meatballs to the glaze and toss gently to coat. Simmer together for 2 to 3 minutes to meld flavors.
07 - Serve the glazed meatballs hot, optionally garnished with extra parsley.
# Expert Tips:
01 -
- It's that secret combo of sweet and savory that feels like a warm kitchen hug.
- Plus, they're easy enough for weeknights but fancy enough for friends stopping by unexpectedly.
02 -
- Mix the meatball ingredients just until combined—overmixing makes them tough.
- Letting the meatballs simmer gently in the glaze for a few minutes deepens the flavor like magic.
03 -
- Using a mixture of honey and maple syrup makes the glaze perfectly balanced and not overly sweet.
- Rolling meatballs in cold hands helps keep them firm and less sticky while shaping.