Glazed Turkey Meatballs Cranberry

Discovering these glazed turkey meatballs with cranberry sauce was like finding a little festive magic on a weeknight. The first time I made them, the tangy, sweet glaze filled the kitchen and instantly became a comfort dish I couldn&t wait to share.

I remember when unexpected guests popped by and I whipped up these meatballs in no time; they were gone before I could sit down.

Ingredients

• Ground turkey: Lean yet juicy, it creates tender meatballs that soak up flavors perfectly
• Breadcrumbs: I always use fresh ones for better texture and to keep the meatballs light
• Fresh parsley: Adds brightness and a pop of color that makes the dish feel homemade
• Cranberry sauce: Whole berry for that delightful burst or jellied for smooth coating—either works beautifully
• Honey or maple syrup: For subtle sweetness that balances the tang
• Soy sauce: Brings depth and umami; swap tamari for gluten-free

Instructions

Get Everything Ready:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper—the smell of fresh parchment always makes me smile.

Mix the Meatballs:

Combine the ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt, pepper, and thyme in a large bowl. Mix gently until just combined; overmixing makes the meatballs tough, so take your time.

Shape and Bake:

Roll the mixture into 20–24 small meatballs and place them carefully on your baking sheet. Bake for 15–18 minutes until they're cooked through and lightly golden—watch for that beautiful color to develop.

Make the Glaze:

While meatballs bake, whisk together cranberry sauce, honey, soy sauce, Dijon mustard, apple cider vinegar, and black pepper in a saucepan over medium heat. Let it simmer gently for 5–7 minutes until it thickens slightly, perfuming your kitchen with fruity warmth.

Coat the Meatballs:

Transfer baked meatballs directly into the glaze, tossing gently. Simmer together for 2–3 minutes so the meatballs soak in all that tangy sweetness.

Serve and Enjoy:

Dish up while hot, and if you're feeling fancy, sprinkle with extra parsley for that friendly finishing touch.

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This dish became more than food one chilly evening when it brought everyone together around the table, laughter and warmth spinning through the room like the glaze on those meatballs.

Keeping It Fresh

Leftover meatballs stay great in the fridge for a few days and actually taste better once the flavors have had more time to meld together. Just pop them in a microwave-safe dish and heat slowly to keep that glaze silky.

Serving Ideas That Clicked

I love pairing these meatballs with fluffy rice or mashed potatoes to soak up every last drop of the cranberry glaze—comfort food goals every time.

A Time This Recipe Saved the Day

When my schedule was crazy and guests called last minute, these meatballs were a quick win that felt homemade. They've earned their spot in the recipe rotation for good.

• Don't hesitate to double the batch if you're feeding a crowd
• Make the glaze ahead and reheat gently to save time
• Always stir the glaze occasionally so it doesn't stick or burn

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Thanks for letting me share this recipe—it feels like a warm kitchen chat with a good friend. Happy cooking and even happier eating!

Recipe FAQs

→ What is the best way to keep meatballs tender?

Use a mix of fresh herbs, avoid overmixing the meat, and bake rather than fry to preserve moisture and tenderness.

→ Can I substitute soy sauce in the glaze?

Yes, tamari works well for a gluten-free option, maintaining the savory depth without gluten.

→ How do I prevent meatballs from falling apart?

Incorporate breadcrumbs and egg to bind the mixture, and handle gently while shaping to keep them intact.

→ Can these be prepared ahead of time?

Meatballs can be shaped and refrigerated before baking; glaze can be made in advance and combined just before serving.

→ What sides complement these glazed turkey meatballs?

Serve with steamed rice, roasted vegetables, or fresh greens to balance the sweet and savory flavors.