Why You’ll Love This Turkey Meatballs with Cranberry Sauce
- A Perfect Flavor Balance. The savory, herby turkey meatballs are a dream against the sweet and tart cranberry sauce. It’s a combination that just works, creating a dish that’s exciting with every single bite.
- Surprisingly Simple to Make. Don’t let the two components fool you—both the meatballs and the sauce come together with minimal fuss. The sauce practically makes itself while the meatballs bake, making the whole process feel really streamlined.
- Meal Prep Magic. These meatballs are fantastic for making ahead. You can freeze the cooked meatballs and the sauce separately, then just reheat for a nearly-instant dinner on a chaotic night. They also taste amazing as leftovers.
- Feels Festive, Anytime. While the cranberry sauce gives it a holiday vibe, this dish is far from seasonal. It’s a brilliant way to bring a little bit of that celebratory feeling to a random Tuesday in March.
Ingredients & Tools
- For the Turkey Meatballs:
- 500 g ground turkey (a mix of dark and light meat is ideal for moisture)
- 1 large egg, lightly beaten
- 50 g breadcrumbs (Panko works great for a lighter texture)
- 60 ml whole milk
- 1 small yellow onion, finely grated or minced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil, for baking
- For the Cranberry Sauce:
- 200 g fresh or frozen cranberries
- 120 ml pure maple syrup or honey
- 120 ml fresh orange juice
- 1 tbsp orange zest
- 1 tsp balsamic vinegar
- 1 cinnamon stick (or ¼ tsp ground cinnamon)
- 2 whole cloves (optional, but lovely)
- A pinch of salt
Tools: A large mixing bowl, a baking sheet (lined with parchment paper), a medium saucepan, a box grater (for the onion), and a whisk.
The trick is in the fresh herbs and that bit of orange zest—they really elevate the entire dish from simple to spectacular. Using fresh cranberries instead of jellied sauce gives you so much more control over the sweetness and texture.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meatball mixture. This is the golden rule for tender meatballs. Use your hands and mix just until the ingredients are combined. Overworking the meat will make the meatballs tough.
- Why grate the onion? Grating the onion (instead of dicing it) does two things: it distributes the flavor more evenly, and it releases moisture that helps keep the turkey meatballs incredibly juicy. No one wants a dry meatball!
- Fresh vs. Dried Herbs. I really recommend fresh parsley and thyme here for the brightest flavor. If you must use dried, use one-third of the amount (so 2 tsp dried parsley, 1 tsp dried thyme), but the flavor will be more muted.
- Taste your cranberries. Before you start the sauce, taste a cranberry. They can vary in tartness. If they’re exceptionally sour, you might want to add an extra tablespoon of maple syrup. You can always adjust at the end.
- The power of a pinch of salt. Don’t forget that little pinch of salt in the cranberry sauce! It’s not to make it salty, but to balance and enhance all the other flavors, making the sweet and tart notes pop even more.
How to Make Turkey Meatballs with Cranberry Sauce
Step 1: Prepare the Meatball Mixture. Start by preheating your oven to 200°C (400°F). In a small bowl, combine the breadcrumbs and milk. Let this sit for about five minutes—this is called a panade, and it’s your secret weapon for moist meatballs. In your large mixing bowl, add the ground turkey, the soaked breadcrumbs, the egg, grated onion, minced garlic, chopped parsley, thyme, salt, and pepper. Now, using your hands, gently mix everything together. You’ll notice the mixture is quite soft; that’s exactly what you want. Just mix until you no longer see streaks of breadcrumbs or egg.
Step 2: Form and Bake the Meatballs. Line your baking sheet with parchment paper and drizzle it with the olive oil. To form the meatballs, I like to use a small cookie scoop for uniformity, but a tablespoon works too. Scoop up a portion of the mixture and gently roll it between your palms to form a ball about the size of a walnut. You should get about 20-24 meatballs. Place them on the prepared baking sheet, giving them a little space. Baking them instead of pan-frying keeps things lighter and easier, with less mess. Pop the sheet into the preheated oven for 18-22 minutes, or until they’re cooked through and golden brown.
Step 3: Make the Cranberry Sauce. While the meatballs are baking, it’s sauce time! In your medium saucepan, combine the cranberries, maple syrup, orange juice, orange zest, balsamic vinegar, cinnamon stick, cloves (if using), and that all-important pinch of salt. Bring everything to a simmer over medium heat. You’ll hear the cranberries start to pop—that’s a good sign! Reduce the heat to medium-low and let it bubble gently for about 10-15 minutes, stirring occasionally. The sauce will thicken as the cranberries break down. Once it’s reached a jam-like consistency, remove it from the heat and take out the cinnamon stick and cloves.
Step 4: Combine and Serve. By now, your meatballs should be perfectly cooked. You can check one by cutting it in half to ensure there’s no pink left inside. Carefully add the hot, baked meatballs directly into the saucepan with the cranberry sauce. Gently toss them to coat. Let them sit in the warm sauce for a minute or two so they can soak up some of that incredible flavor. The contrast of the savory, herby meatballs with the glossy, ruby-red sauce is just beautiful.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes or Cauliflower Mash — The ultimate comfort base. The creamy, mild flavor is the perfect canvas for the bold cranberry sauce and savory meatballs.
- Buttered Egg Noodles or Polenta — For something a little different, these soft, buttery options are fantastic for catching every last drop of the delicious sauce.
- A Simple Green Salad with a Zesty Vinaigrette — The crisp, fresh greens and sharp dressing help cut through the richness of the dish and balance the meal perfectly.
Drinks
- A Crisp Pinot Noir or Gamay — A light-bodied red wine with bright acidity complements the turkey and stands up nicely to the tart cranberries without overpowering them.
- A Dry Hard Cider — The apple notes in a good dry cider are a fantastic pairing with both the poultry and the fruit-based sauce, feeling both rustic and refreshing.
- Sparkling Water with a Twist of Orange — A non-alcoholic option that echoes the citrus notes in the sauce and cleanses the palate beautifully between bites.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You’re already in the cozy fruit dessert zone, so leaning into it with a warm, spiced apple dessert feels like a natural and delightful progression.
- Dark Chocolate and Orange Truffles — A sophisticated, make-ahead option. The dark chocolate and orange are a classic pair that elegantly echoes the flavors in your main course.
- Simple Shortbread Cookies — Sometimes, after a flavorful meal, you just want something simple, buttery, and not too sweet. A few good shortbread cookies with a cup of tea are just the ticket.
Top Mistakes to Avoid
- Mistake: Using only breast meat. Ground turkey breast is very lean and can easily become dry. Opt for a package that contains a mix of dark and light meat for the juiciest, most flavorful result. I’ve messed this up before too, and the difference is night and day.
- Mistake: Skipping the panade (soaking the breadcrumbs). This step is non-negotiable for moisture! The breadcrumbs act like little sponges, holding onto the milk and ensuring your meatballs stay tender from the inside out.
- Mistake: Boiling the cranberry sauce aggressively. A gentle simmer is all you need. A rolling boil can make the sauce taste bitter and cause it to reduce too much, becoming overly thick and sticky.
- Mistake: Crowding the baking sheet. Give the meatballs some room! If they’re too close together, they’ll steam instead of bake, and you’ll miss out on that lovely golden-brown exterior.
Expert Tips
- Tip: Chill the meatball mixture. If you have an extra 15 minutes, pop the mixed meatball mixture into the fridge before forming. This helps the fat firm up slightly, making the meatballs easier to roll and helping them hold their shape better in the oven.
- Tip: Use a cookie scoop for even cooking. This is my favorite kitchen hack for meatballs, meatloaf, and cookies. It guarantees they’re all the same size, which means they’ll cook at the same rate. No more half-raw, half-burnt meatballs!
- Tip: Make a double batch of sauce. The cranberry sauce is so good, you’ll want extra. It’s fantastic on pancakes, yogurt, or even as a condiment for roast chicken or pork. It keeps well in the fridge for over a week.
- Tip: Add a splash of port or red wine. For a more complex, adult-friendly sauce, add a couple of tablespoons of port or a dry red wine to the cranberry mixture as it simmers. It adds a wonderful depth of flavor.
FAQs
Can I make these meatballs ahead of time?
Absolutely, they are fantastic for make-ahead meals. You have two great options. First, you can form the raw meatballs and keep them on a baking sheet in the fridge, covered, for up to 24 hours before baking. Second, you can fully cook the meatballs and the sauce, let them cool, and store them separately in airtight containers in the fridge for 3-4 days. Reheat gently in a saucepan or the microwave. The flavors often meld and taste even better the next day!
Can I freeze Turkey Meatballs with Cranberry Sauce?
Yes, they freeze beautifully! Let both the cooked meatballs and the sauce cool completely to room temperature. Freeze them in a single layer on a parchment-lined baking sheet first (this is called flash-freezing), then transfer the frozen meatballs and sauce to separate freezer bags. This prevents them from sticking together into one big lump. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
My cranberry sauce is too tart. How can I fix it?
No problem, this is an easy fix! The tartness can vary depending on the cranberries. Simply stir in an extra tablespoon of maple syrup or honey at a time until it reaches your preferred balance. You can also a tiny pinch of salt, which can help round out sharp flavors. Remember, you can always add more sweetness, but you can’t take it away, so go slowly.
What can I use instead of breadcrumbs for a gluten-free version?
You can easily make this recipe gluten-free. Instead of regular breadcrumbs, use an equal amount of gluten-free Panko-style breadcrumbs. Another great option is to use rolled oats that you’ve pulsed a few times in a food processor, or even almond flour. Just note that almond flour will make the texture a bit denser, but still delicious.
Is it okay to use dried herbs instead of fresh?
While fresh herbs provide the best, brightest flavor, you can use dried in a pinch. The general rule is to use one-third of the amount since dried herbs are more concentrated. So, for this recipe, you would use about 2 teaspoons of dried parsley and 1 teaspoon of dried thyme. Rub the dried herbs between your fingers before adding them to wake up their oils.
Turkey Meatballs With Cranberry Sauce
Whip up juicy turkey meatballs with a tangy homemade cranberry sauce! This easy, healthy recipe is a flavor-packed weeknight dinner that feels festive any day of the year.
Ingredients
Ingredients
-
500 g ground turkey (a mix of dark and light meat is ideal for moisture)
-
1 large egg (lightly beaten)
-
50 g breadcrumbs (Panko works great for a lighter texture)
-
60 ml whole milk
-
1 small yellow onion (finely grated or minced)
-
2 cloves garlic (minced)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh thyme leaves
-
1 tsp fine sea salt
-
½ tsp freshly ground black pepper
-
2 tbsp olive oil (for baking)
-
200 g fresh or frozen cranberries
-
120 ml pure maple syrup or honey
-
120 ml fresh orange juice
-
1 tbsp orange zest
-
1 tsp balsamic vinegar
-
1 cinnamon stick (or ¼ tsp ground cinnamon)
-
2 whole cloves (optional, but lovely)
-
A pinch salt
Instructions
-
Prepare the Meatball Mixture. Start by preheating your oven to 200°C (400°F). In a small bowl, combine the breadcrumbs and milk. Let this sit for about five minutes—this is called a panade, and it's your secret weapon for moist meatballs. In your large mixing bowl, add the ground turkey, the soaked breadcrumbs, the egg, grated onion, minced garlic, chopped parsley, thyme, salt, and pepper. Now, using your hands, gently mix everything together. You'll notice the mixture is quite soft; that's exactly what you want. Just mix until you no longer see streaks of breadcrumbs or egg.01
-
Form and Bake the Meatballs. Line your baking sheet with parchment paper and drizzle it with the olive oil. To form the meatballs, I like to use a small cookie scoop for uniformity, but a tablespoon works too. Scoop up a portion of the mixture and gently roll it between your palms to form a ball about the size of a walnut. You should get about 20-24 meatballs. Place them on the prepared baking sheet, giving them a little space. Baking them instead of pan-frying keeps things lighter and easier, with less mess. Pop the sheet into the preheated oven for 18-22 minutes, or until they're cooked through and golden brown.02
-
Make the Cranberry Sauce. While the meatballs are baking, it's sauce time! In your medium saucepan, combine the cranberries, maple syrup, orange juice, orange zest, balsamic vinegar, cinnamon stick, cloves (if using), and that all-important pinch of salt. Bring everything to a simmer over medium heat. You'll hear the cranberries start to pop—that's a good sign! Reduce the heat to medium-low and let it bubble gently for about 10-15 minutes, stirring occasionally. The sauce will thicken as the cranberries break down. Once it's reached a jam-like consistency, remove it from the heat and take out the cinnamon stick and cloves.03
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Combine and Serve. By now, your meatballs should be perfectly cooked. You can check one by cutting it in half to ensure there's no pink left inside. Carefully add the hot, baked meatballs directly into the saucepan with the cranberry sauce. Gently toss them to coat. Let them sit in the warm sauce for a minute or two so they can soak up some of that incredible flavor. The contrast of the savory, herby meatballs with the glossy, ruby-red sauce is just beautiful.04
