Ingredients
Scale
Ingredients
- For the Meatballs:
- 1 lb ground turkey (mix of dark and white meat for best flavor)
- 1/2 cup panko breadcrumbs or crushed stuffing mix
- 1 large egg, beaten
- 1/4 cup milk or chicken broth
- 1/4 cup fresh parsley, finely chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh sage, chopped
- 2 garlic cloves, minced
- 1/2 tsp onion powder
- 1/2 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 1/4 tsp cinnamon (optional)
- Pinch of salt
Instructions
Step 1: Make the Meatballs
- Preheat your oven to 375°F and line a baking sheet with parchment paper or grease lightly.
- In a large mixing bowl, combine ground turkey, breadcrumbs, egg, milk (or broth), parsley, thyme, sage, garlic, onion powder, poultry seasoning, salt, and pepper.
- Gently mix the ingredients until just combined. Avoid overmixing to keep the meatballs tender.
- Use a small cookie scoop or your hands to form 1-inch meatballs. Place them on the prepared baking sheet, spacing them evenly.
- Bake for 18-20 minutes or until the internal temperature reaches 165°F. Turn the meatballs halfway through for even browning.
Step 2: Make the Cranberry Glaze
- In a medium saucepan, combine cranberries, orange juice, brown sugar, cinnamon, and a pinch of salt.
- Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook until the cranberries burst and the sauce thickens, about 10-12 minutes.
- Blend the glaze until smooth (optional) or leave it slightly chunky for texture.
Step 3: Coat the Meatballs
- Transfer the baked meatballs to a large bowl or skillet.
- Pour the cranberry glaze over the meatballs and toss to coat evenly.
- Serve immediately or keep warm in a slow cooker set to low.
Notes
Pro Tips
- For Extra Moisture: Add 2 tablespoons of grated onion to the meatball mixture.
- Alternative Sauce Options:
- Classic Gravy: Use a turkey or chicken gravy for a rich and savory option.
- Wine Reduction Sauce: Deglaze a pan with white wine, add chicken broth, and simmer with butter and thyme for a gourmet touch.
- Make Ahead: Freeze uncooked meatballs on a baking sheet, then transfer them to a freezer-safe bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.
