Turkey Meatballs Cranberry Glaze (Print Version)
Tender turkey meatballs baked and dressed in a sweet-tart cranberry glaze, perfect for any occasion.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs (panko or regular)
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 small onion, finely grated
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
→ Cranberry Glaze
11 - 1 cup cranberry sauce (whole berry or jellied)
12 - 2 tablespoons orange juice
13 - 2 tablespoons honey or maple syrup
14 - 1 tablespoon soy sauce
15 - 1 teaspoon Dijon mustard
16 - 1/4 teaspoon ground ginger
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine breadcrumbs and milk. Let rest for 2 minutes to soften.
03 - Add ground turkey, egg, minced garlic, grated onion, chopped parsley, salt, black pepper, and dried thyme to the breadcrumb mixture. Mix gently until just combined.
04 - Form mixture into 1-inch meatballs and arrange evenly on the prepared baking sheet.
05 - Bake in the preheated oven for 18 to 20 minutes, or until meatballs turn golden and reach an internal temperature of 165°F.
06 - While meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, Dijon mustard, and ground ginger in a saucepan. Simmer over medium heat, stirring frequently, until the glaze is glossy and slightly thickened, about 5 to 7 minutes.
07 - Transfer baked meatballs to a large bowl. Pour the warm cranberry glaze over them and toss gently to coat evenly.
08 - Serve immediately, garnished with additional fresh parsley if desired.
# Expert Tips:
01 -
- These meatballs strike that rare balance between elegant enough for company and easy enough for a weeknight, which somehow makes them taste even better.
- The cranberry glaze transforms something simple into something memorable, and everyone asks for the recipe.
02 -
- Do not skip the step of letting breadcrumbs soak in milk; it is the difference between meatballs that stay juicy and ones that dry out no matter how carefully you cook them.
- The glaze needs to simmer long enough to thicken and lose some of its raw edge, but not so long that it becomes syrupy and cloying.
03 -
- Invest in parchment paper for this recipe; it changes the baking experience and makes cleanup almost nonexistent.
- Grate your onion instead of mincing it so it disappears into the mixture and keeps the meatballs from feeling grainy or chunky.