If you’re looking for a dish that brings cozy flavors and a bright twist to your table, I’ve got you covered with this fan-freaking-tastic Turkey Meatballs with Cranberry Glaze Recipe. I absolutely love how the juicy turkey meatballs pair with a tangy, sweet cranberry glaze — it’s like a little celebration in every bite. Whether you want an easy weeknight dinner or a show-stopping appetizer that’ll wow guests, this recipe nails it every time. Keep reading and I’ll share everything you need to know to make these delicious meatballs a new favorite!

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Why You’ll Love This Recipe

Balanced Flavors: The tart apple and fresh ginger add a fresh zing that beautifully complements the cranberry glaze.
Easy to Make: You’ll find this recipe quick to whip up, with straightforward steps and simple ingredients.
Perfect for Any Occasion: My family goes crazy for these meatballs at holiday parties and casual weeknights alike.
Healthy & Delicious: Using ground turkey keeps it lean without sacrificing juicy, tender meatballs.

On a white plate with red floral patterns, there are five brown meatballs topped with glossy dark red cranberry sauce. To the right of the meatballs is a smooth, creamy mound of pale yellow mashed potatoes, also dotted with small spoonfuls of cranberry sauce. Three fresh green sage leaves are placed to the left side of the plate, next to several whole, glossy, dark red cranberries. The plate sits on a deep red cloth napkin over a dark surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Turkey Meatballs with Cranberry Glaze Recipe lies in the combination of fresh autumn flavors and simple pantry staples. Each ingredient plays a starring role to create juicy, flavorful meatballs with a glaze that sings — plus I’ll share a few shopping tips to help you get the best results.

Ground turkey: Make sure to buy fresh, good-quality ground turkey for the best texture and flavor.
Shredded tart apple: Using a tart apple like Granny Smith adds brightness and moisture without too much sweetness.
Panko bread crumbs: They help keep the meatballs light and not too dense, perfect texture balance.
Large egg: Acts as a binder, holding all the ingredients together without making the mixture heavy.
Green onions: Adds a mild onion flavor that’s fresh and subtle.
Garlic cloves: A must-have for that rich, savory punch.
Fresh sage: This herb lends an earthy note that pairs wonderfully with turkey and fall flavors.
Salt and black pepper: Essential seasonings to enhance all those wonderful flavors.
Vegetable oil: For browning the meatballs evenly in the pan or skillet.
Jellied cranberry sauce: The base of the glaze for that sweet-tart signature taste.
Water: Helps thin the glaze to just the right consistency.
Fresh cranberries: Adds texture and bursts of additional tanginess in the glaze.
Fresh ginger: I love the warm spice it brings — feels so festive and bright.
Fresh orange juice and zest: Citrus really lifts the glaze and complements the cranberries.
White sugar: Balances out the tartness with a hint of sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Turkey Meatballs with Cranberry Glaze Recipe is how easy it is to tweak and make your own. Over time, I’ve tried a few variations that add a fun twist depending on mood, season, or what’s in the fridge.

Variation: Sometimes I swap out the green onions for finely chopped shallots or red onions for a deeper, sweeter note—I love how that changes the dynamic.
Dietary Modification: For a gluten-free option, just swap panko for gluten-free breadcrumbs; the texture stays perfect.
Seasonal Touch: In winter, I love adding a pinch of cinnamon or nutmeg to the meatballs for a cozy warmth that pairs beautifully with the cranberry glaze.
Meat Swap: If you want a richer flavor, sometimes I mix half ground turkey and half ground pork—super juicy and delicious.

How to Make Turkey Meatballs with Cranberry Glaze Recipe

Step 1: Mix Your Meatball Magic

First things first, preheat your oven to 450ºF — getting that high heat is key for juicy meatballs with a nicely browned exterior. In a big mixing bowl, combine shredded tart apple, panko breadcrumbs, beaten egg, chopped green onions, minced garlic, fresh sage, salt, and pepper. Gently stir everything together until evenly mixed. Then add your ground turkey and fold it in using your hands—don’t overwork it! Trust me, a light touch keeps the meatballs tender and moist rather than dense.

Step 2: Shape and Bake Those Meatballs

Next, coat the bottom of an oven-safe skillet or pan with that tablespoon of vegetable oil. Using your hands (or a small scoop if you want even sizes), shape the mixture into roughly 1-inch meatballs—I use a slightly heaping ½ tablespoon of mixture per ball and that size works perfectly. Arrange them evenly spaced in your pan. Then pop them into your hot oven and bake for 14-19 minutes, or until the meatballs reach an internal temp of 165ºF. This timing ensures they’re cooked all the way through but still juicy inside.

Step 3: Whip up the Cranberry Glaze

While your meatballs bake, start on the glaze. Combine the canned jellied cranberry sauce, fresh cranberries, water, freshly grated ginger, orange juice, white sugar, orange zest, and a pinch of salt in a saucepan. Or, if you baked your meatballs in a skillet, pour the glaze ingredients directly into it to use those flavorful meat drippings—this seriously amps up the taste. Bring the glaze to a boil over high heat, then reduce to simmer for 3 minutes, stirring frequently so it doesn’t stick or burn. It thickens nicely and comes together quickly.

Step 4: Combine and Finish with Style

Once the meatballs are fully cooked, transfer them into the glaze and gently stir to coat. Let everything simmer together for about a minute so they soak up that tangy, sweet goodness. Then, serve them immediately—you’ll want to enjoy these warm, glossy bites right away!

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Pro Tips for Making Turkey Meatballs with Cranberry Glaze Recipe

Don’t Overmix: When combining your meatball mixture, gently fold the ingredients to avoid tough meatballs.
Use a Meat Thermometer: This tip saved me from drying out the meatballs—make sure they hit 165ºF internally for juicy, safe results.
Glaze in the Same Pan: I discovered that using the meatball pan to simmer the cranberry glaze really amps up flavor by capturing those delicious drippings.
Don’t Skip the Fresh Ingredients: Fresh ginger and orange zest make a world of difference, brightening the glaze beyond canned cranberry sauce alone.

How to Serve Turkey Meatballs with Cranberry Glaze Recipe

A black cast iron pan filled with about twenty small, round meatballs in a dark red sauce, with bits of green herbs mixed in the meatballs. On top of the meatballs near the right side, there is a silver spatula with a red silicone head resting in the sauce. In the bottom right corner, three fresh green sage leaves lie on the meatballs. The pan is placed on a dark surface with a white marbled texture. In the background, parts of a pink and white patterned plate with a gold fork, a halved orange, a checked cloth, some ginger roots, and scattered dark red berries are seen. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these meatballs, I love adding a sprinkle of finely chopped fresh parsley or sage on top—it adds a pop of color and fresh herb aroma that’s irresistible. Sometimes I grate a bit of extra orange zest over the top for an extra zing of citrus that pairs perfectly with the glaze.

Side Dishes

My go-to sides with this Turkey Meatballs with Cranberry Glaze Recipe are creamy mashed sweet potatoes or a simple wild rice pilaf—both soak up the glaze beautifully. For a lighter meal, try serving with roasted Brussels sprouts or a crisp winter salad.

Creative Ways to Present

For holiday parties or game day, I like to serve these meatballs on a pretty platter with toothpicks, alongside small bowls of extra cranberry glaze for dipping. Another crowd-pleaser is layering them over a bed of polenta or creamy grits for a comforting bite that’s super elegant.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, keeping the glaze and meatballs together. They usually last well for up to 3 days, and the flavors actually deepen, so leftovers are fantastic.

Freezing

I’ve frozen these meatballs both cooked and unbaked. For best results, freeze them raw on a tray first to prevent sticking, then transfer to a freezer bag. You can bake them straight from frozen—just add a few extra minutes to the cooking time. The glaze can be frozen separately in a small container and warmed gently when ready to serve.

Reheating

To reheat, I gently warm the meatballs and glaze together in a skillet over low heat, stirring occasionally so they don’t dry out. Alternatively, oven reheating at 325ºF wrapped in foil also works great if you want to keep the exterior tender and moist.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken is a great substitute and will work just as well in this recipe. Just be sure to check for doneness since different meats may cook slightly faster or slower.
Can I make the cranberry glaze ahead of time?

You sure can! The glaze stores well in the fridge for up to 3 days. Warm it gently on the stove before tossing with freshly cooked meatballs for the best texture and flavor.
How do I prevent meatballs from drying out?

The key is not overworking your meat mixture and baking at a high temperature for a shorter time. Also, keeping the apple in the mix adds moisture naturally, which really helps.
Can I make these meatballs vegan or vegetarian?

For a vegetarian twist, you might try using a plant-based meat substitute and swapping the egg binder with a flax or chia egg. Keep in mind the texture and flavor will differ, but you can still get a tasty result!

Final Thoughts

This Turkey Meatballs with Cranberry Glaze Recipe has become a favorite in my kitchen because it’s just so darn comforting and festive without any fuss. It’s perfect for when you want something a little special but still easy to put together — and every time I serve it, people ask for seconds and the recipe! I hope you’ll love making and sharing these meatballs as much as I do. Give it a try soon and enjoy the juicy, bright flavors that make this dish stand out.