Description
These turkey meatballs with cranberry glaze are a delightful blend of savory and sweet, perfect for holiday meals or as a fun appetizer. Made with ground turkey, shredded tart apple, fresh herbs, and a zesty cranberry-orange glaze, they are baked to perfection and bursting with flavor.
Ingredients
Scale
Meatballs
- 1.25 lb ground turkey
- 1 cup peeled and shredded tart apple
- 1/4 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 finely chopped green onions
- 2 cloves garlic, minced
- 1/2 tablespoon finely chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Cranberry Glaze
- 1 14 oz can jellied cranberry sauce
- 1/3 cup water
- 1 cup fresh cranberries
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons fresh orange juice
- 2 tablespoons white sugar
- Zest of 1 orange
- 1/8 teaspoon salt
Instructions
- Preheat oven: Preheat the oven to 450ºF to ensure it’s hot enough to cook the meatballs quickly and develop a nice crust.
- Mix meatball ingredients: In a mixing bowl, combine the shredded apple, panko bread crumbs, beaten egg, chopped green onions, minced garlic, fresh sage, salt, and black pepper. Gently stir until evenly combined. Add the ground turkey and mix with your hands just until combined, taking care not to overwork the meat.
- Form and prepare meatballs: Coat the bottom of an oven-safe pan or skillet with 1 tablespoon of vegetable oil. Using your hands, form the meat mixture into 1-inch balls (slightly heaping 1/2 tablespoon per meatball). Arrange them evenly in the skillet or pan.
- Bake the meatballs: Place the skillet in the 450ºF oven and bake for 14-19 minutes, or until the meatballs reach an internal temperature of 165ºF.
- Prepare cranberry glaze: While the meatballs are baking, combine all glaze ingredients—jellied cranberry sauce, water, fresh cranberries, chopped ginger, orange juice, white sugar, orange zest, and salt—in a saucepan. Alternatively, transfer cooked meatballs out of the skillet and make the glaze in the same skillet to utilize drippings for more flavor.
- Cook the glaze: Bring the glaze mixture to a boil over high heat, then reduce to a simmer. Simmer for 3 minutes, stirring frequently to prevent burning.
- Add meatballs to glaze: Add the cooked meatballs to the saucepan or skillet with glaze, return to a simmer, and cook for an additional minute, allowing the meatballs to fully absorb the flavors.
- Serve immediately: Remove from heat and serve the glazed meatballs hot for best taste and texture.
Notes
- These meatballs work great as a main dish paired with rice or mashed potatoes or served as a festive appetizer at parties.
- Using a skillet for baking and glaze preparation maximizes flavor by incorporating meat drippings into the sauce.
- Be careful not to overmix the meat mixture to keep the meatballs tender.
- Ensure meatballs reach an internal temperature of 165ºF to guarantee they are fully cooked and safe to eat.
Nutrition
- Serving Size: 1/4 of recipe (about 5 meatballs with glaze)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
