Cranberry Turkey Meatballs
Cranberry turkey meatballs combine ground turkey mixed with warm spices, fresh cranberries, and orange zest for a delicious holiday dish.
Servings: 20 meatballs
Calories: 62kcal
Ingredients
- 1 pound ground turkey
- ½ cup panko breadcrumbs
- 1 egg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- 3 Tablespoons fresh sage leaves, chopped small
- 1 Tablespoon orange zest
- 1 cup fresh or frozen cranberries, thawed
Glaze Ingredients
- ½ cup canned cranberry sauce
- ¼ cup pure maple syrup
- ¼ cup orange juice
Instructions
- Preheat the oven to 350°F.
- Add the cranberries to a large mixing bowl and smash them with a fork until they’re deflated and in large chunks.
- Add the ground turkey, breadcrumbs, egg, salt, pepper, cloves, cinnamon, onion powder, garlic powder, sage, and orange zest to the bowl and mix until well combined.
- Scoop out two-tablespoon-size portions of the meat mixture, form them into balls, and place them, evenly spaced, on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 35 minutes or until cooked through.
- Remove the meatballs from the oven and prepare the glaze.
- Add the cranberry sauce ,maple syrup, and orange juice to a small mixing bowl and whisk to combine.
- Brush the glaze evenly over the hot meatballs using a pastry brush.
- Serve the meatballs alone as an appetizer or paired with mashed potatoes as a full meal.
Notes
Store leftover cranberry turkey meatballs in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 143mg | Potassium: 101mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.5mg