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Festive Cranberry-Glazed Turkey Meatballs

Tender herb-infused turkey meatballs coated in a sweet, tangy, and glossy cranberry glaze. The perfect quick and impressive holiday appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Holiday
Calories: 280

Ingredients
  

For the Turkey Meatballs
  • 1.5 pounds ground turkey 93% lean recommended
  • 0.66 cup Panko breadcrumbs
  • 1 large egg lightly beaten
  • 0.25 cup Parmesan cheese finely grated
  • 3 tbsp whole milk or cream
  • 2 cloves garlic finely minced
  • 1.5 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp onion powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp olive oil for baking sheet
For the Quick Cranberry Glaze
  • 14 ounce can whole-berry cranberry sauce
  • 0.5 cup orange juice high-quality
  • 0.33 cup light brown sugar packed
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce or tamari
  • 1 tbsp Dijon mustard
  • 1 tsp fresh ginger finely grated
  • 0.5 tsp smoked paprika optional

Equipment

  • Large Mixing Bowls
  • Rimmed Baking Sheet
  • Medium Saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and drizzle with olive oil, coating the surface.
  2. In a large bowl, mix Panko, Parmesan, milk, egg, garlic, oregano, thyme, onion powder, salt, and pepper into a paste. Let sit 2-3 mins.
  3. Add ground turkey and parsley to the bowl. Gently mix with hands until just combined. Do not overmix.
  4. Roll mixture into 1-inch balls (about 30-35) and place on the prepared baking sheet.
  5. Bake for 18-20 minutes, until cooked through and golden brown.
  6. While meatballs bake, make the glaze: In a saucepan, combine all glaze ingredients. Whisk together over medium-high heat until simmering.
  7. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the glaze thickens and becomes glossy.
  8. Toss the baked meatballs in the glaze until evenly coated. Garnish with orange zest and rosemary if desired. Serve warm.

Notes

Meatballs can be baked 1-2 days ahead and stored in the fridge. Reheat with glaze before serving. For a main course, serve over mashed potatoes or polenta.