Description
Juicy turkey meatballs baked to perfection and tossed in a sweet-tart cranberry glaze. This easy, crowd-pleasing appetizer is perfect for holiday parties, potlucks, or cozy nights in.
Ingredients
Scale
- 1 lb ground turkey (93% lean preferred)
- 1/2 cup panko breadcrumbs (use gluten-free if needed)
- 1 large egg, lightly beaten
- 1/4 cup grated onion
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 tsp garlic powder (or 1 clove fresh garlic, minced)
- 1/2 tsp dried thyme (or Italian seasoning)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp Dijon mustard
- For the Cranberry Glaze:
- 1 cup cranberry sauce (whole berry or jellied)
- 1/3 cup orange juice
- 1 tbsp balsamic vinegar
- 1–2 tbsp honey, to taste
- 1/4 tsp garlic powder (or a small fresh clove, minced)
- Pinch of salt
- Optional: Pinch of chili flakes or cayenne pepper
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine ground turkey, panko breadcrumbs, beaten egg, grated onion, parsley, garlic powder, dried thyme, kosher salt, black pepper, and Dijon mustard. Mix gently until just combined.
- Shape mixture into 1.5-inch balls (about 18-20 meatballs) and place on the prepared baking sheet, spacing about 1 inch apart.
- Bake for 15-18 minutes, or until internal temperature reaches 165°F and outsides are lightly golden. For more color, broil for 1-2 minutes at the end.
- While meatballs bake, combine cranberry sauce, orange juice, balsamic vinegar, honey, garlic powder, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring often, until thickened and glossy (about 8-10 minutes). Add chili flakes if desired.
- Transfer baked meatballs to the saucepan with glaze and gently toss to coat, or brush glaze over each meatball.
- Arrange glazed meatballs on a platter, sprinkle with extra parsley or orange zest, and serve with toothpicks.
Notes
For gluten-free, use GF panko or oats. Don’t overmix the turkey mixture for tender meatballs. Grated onion adds moisture. Make ahead and freeze un-glazed meatballs for up to 2 months. Glaze consistency can be adjusted with more orange juice. Taste a small cooked portion of the mix to check seasoning before shaping all meatballs.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 3 meatballs with glaze
- Calories: 190
- Sugar: 6
- Sodium: 350
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 13
- Fiber: 1
- Protein: 15
Keywords: turkey meatballs, cranberry glaze, party appetizer, holiday recipe, easy meatballs, baked meatballs, festive appetizer, lean protein, dairy-free, gluten-free option