Turkey Meatballs Cranberry Glaze (Print Version)
Tender turkey meatballs baked and glazed with a sweet cranberry sauce for a flavorful dish.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup panko or regular breadcrumbs
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
# Step-by-Step Guide:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Combine breadcrumbs and milk in a large bowl; let stand for 2 minutes to soften.
03 - Add ground turkey, egg, garlic, onion, parsley, salt, pepper, and thyme; mix gently until just combined.
04 - Form mixture into 1-inch diameter meatballs and arrange evenly on the prepared baking sheet.
05 - Bake for 18 to 20 minutes until golden and meatballs reach an internal temperature of 165°F.
06 - Combine cranberry sauce, orange juice, honey, soy sauce, Dijon mustard, and ground ginger in a saucepan. Simmer over medium heat, stirring frequently, until glossy and slightly thickened, about 5 to 7 minutes.
07 - Transfer baked meatballs to a bowl, pour warm cranberry glaze over them, and toss gently to coat evenly.
08 - Serve immediately, optionally garnished with additional fresh parsley.
# Expert Suggestions:
01 -
- They're lean and satisfying without feeling heavy, so you can eat more than you probably should.
- The cranberry glaze is that perfect balance of sweet and tart that makes people ask for the recipe.
- You can make them ahead and reheat them, which takes the stress out of entertaining.
02 -
- Don't skip the rest time for the breadcrumbs and milk—it's the difference between meatballs that are juicy and ones that are crumbly.
- Watch the glaze carefully as it simmers; if you let it go too long it'll separate, but if you catch it at that glossy stage it'll cling perfectly to the meatballs.
03 -
- Keep your hands slightly damp when shaping meatballs so the mixture doesn't stick, but not dripping wet or they'll fall apart.
- Room temperature meatballs will cook more evenly than cold ones straight from the fridge.