Turkey Meatballs Cranberry Glaze (Printable View)
Tender turkey meatballs topped with a sweet-tart cranberry glaze, ideal for gatherings or cozy dinners.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs (panko or regular)
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 small onion, finely grated
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried thyme
→ Cranberry Glaze
11 - 1 cup cranberry sauce (whole berry or jellied)
12 - 2 tbsp orange juice
13 - 2 tbsp honey or maple syrup
14 - 1 tbsp soy sauce
15 - 1 tsp Dijon mustard
16 - 1/4 tsp ground ginger
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine breadcrumbs and milk. Let them rest for 2 minutes to soften.
03 - Add ground turkey, egg, minced garlic, grated onion, chopped parsley, salt, pepper, and thyme to the breadcrumb mixture. Mix gently until just incorporated.
04 - Shape the mixture into 1-inch diameter meatballs and place them evenly on the prepared baking sheet.
05 - Bake for 18 to 20 minutes until golden and fully cooked, reaching an internal temperature of 165°F.
06 - While meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, Dijon mustard, and ground ginger in a saucepan. Simmer over medium heat, stirring frequently until the glaze is glossy and slightly thickened, about 5 to 7 minutes.
07 - Transfer baked meatballs to a large bowl, pour the warm cranberry glaze over them, and toss to coat thoroughly.
08 - Serve immediately, garnished with extra parsley if desired.
# Expert Advice:
01 -
- They're lean and protein-packed without tasting dry or boring—the glaze keeps every bite juicy and flavorful.
- Sweet and savory in perfect balance, making them equally at home on a holiday table or served over weeknight rice.
02 -
- Don't skip the milk-and-breadcrumb step—those two minutes of soaking make the difference between meatballs that are juicy and meatballs that are rubbery and sad.
- Mix the glaze slowly and watch it carefully; it thickens faster toward the end, and you want it silky, not broken or scorched.
03 -
- Grating the onion instead of chopping it means it dissolves into the mixture and releases moisture that keeps everything tender—it's a small technique that changes everything.
- If your glaze breaks or looks grainy while simmering, whisk in a teaspoon of cornstarch mixed with cold water and let it come back to a gentle simmer; this usually fixes it beautifully.