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There’s something incredibly satisfying about a recipe that feels both festive and completely doable on a regular weeknight. These Cranberry Glazed Turkey Meatballs are exactly that—a little sweet, a little savory, and a whole lot of delicious. They’re the kind of dish that makes your kitchen smell amazing, with the aromatic herbs from the meatballs mingling with the tangy-sweet cranberry glaze bubbling away on the stove. Honestly, they’re a crowd-pleaser whether you’re serving them as a main course over a pile of creamy mashed potatoes or as an appetizer at a gathering. The best part? They come together surprisingly quickly. The glaze is a simple simmer of pantry staples, and the meatballs are tender and flavorful, thanks to a few simple additions. You’ll find yourself making these again and again, long after the holiday season has passed.

Why You’ll Love This Cranberry Glazed Turkey Meatballs

Perfect for Any Occasion. These meatballs are wonderfully versatile. They feel fancy enough for a holiday table but are simple enough for a cozy family dinner on a Tuesday night.
The Sweet and Savory Glaze is Irresistible. The combination of tart cranberry, rich soy sauce, and a hint of warmth from the ginger creates a complex sauce that clings beautifully to every meatball.
Healthier Without Sacrificing Flavor. Using lean ground turkey keeps things lighter, but with all the right herbs and a quick sear, you won’t miss the fat at all. They’re incredibly juicy and satisfying.
Meal Prep and Freezer Friendly. You can make a big batch of these ahead of time. They reheat beautifully, making future-you very, very happy on a busy day.

Ingredients & Tools

For the Meatballs:
1 lb (450 g) ground turkey (a mix of dark and light meat is ideal)
1/2 cup (50 g) panko breadcrumbs
1/3 cup (80 ml) whole milk
1 large egg, lightly beaten
2 cloves garlic, minced
1 tsp finely chopped fresh rosemary
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil, for cooking
For the Glaze:
1 cup (240 ml) whole-berry cranberry sauce
1/4 cup (60 ml) low-sodium soy sauce (or tamari)
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp freshly grated ginger
1 clove garlic, minced
1/4 tsp red pepper flakes (optional, for a little heat)

Tools: A large mixing bowl, a medium saucepan, a large skillet (oven-safe is a bonus, but not essential), and a baking sheet.

Don’t be tempted to skip the step of soaking the panko in milk—it’s the secret to keeping these turkey meatballs wonderfully moist and tender. And using whole-berry cranberry sauce gives the glaze such a lovely texture with little pops of fruit.

Nutrition (per serving)

Calories: 320 kcal
Protein: 24 g
Fat: 12 g
Carbohydrates: 28 g
Fiber: 2 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Don’t overmix the meatball mixture. Use your hands and mix just until everything is combined. Overworking the meat can lead to tough, dense meatballs. A light touch is key!
Why soak the breadcrumbs? This is called a panade, and it’s a game-changer. The milk-soaked panko creates a paste that binds the meatballs and adds crucial moisture, preventing them from drying out.
The power of fresh herbs. If you can, use fresh rosemary. Its piney, fragrant flavor is so much brighter than dried and really elevates the entire dish. A little goes a long way.
Test your glaze as you go. Taste the glaze before you add the meatballs. Want it sweeter? Add a touch more honey. More tang? A splash of vinegar. You’re the boss of your sauce.

How to Make Cranberry Glazed Turkey Meatballs

Step 1: Start by preparing your panade. In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for about 5 minutes. You’ll notice it turns into a thick, pasty mixture—this is exactly what you want. This simple step is the secret to incredibly tender meatballs.

Step 2: To the same bowl, add the ground turkey, lightly beaten egg, minced garlic, rosemary, oregano, onion powder, salt, and pepper. Now, here’s the important part: use your hands to gently mix everything together. Just fold and combine until you no longer see streaks of breadcrumb or egg. Try not to compact or squeeze the mixture—we’re aiming for a light, uniform texture.

Step 3: With lightly oiled or damp hands, roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs. Placing them on a plate or a small baking sheet as you go helps keep things organized. A little trick: using a small cookie scoop can make this process faster and ensure they’re all the same size for even cooking.

Step 4: Heat the olive oil in your large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. You’ll hear a nice sizzle. Cook for about 2-3 minutes per side, just until they develop a beautiful golden-brown crust. They don’t need to be cooked through at this stage—we’re just building flavor and color. Remove them from the skillet and set them aside.

Step 5: Now, for the magical glaze. In the same skillet (all those browned bits are flavor gold!), combine the cranberry sauce, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes if using. Whisk it all together over medium heat, scraping up any delicious bits from the bottom of the pan. Let it come to a simmer—you’ll see it start to bubble and thicken slightly.

Step 6: Carefully return the seared meatballs to the skillet, nestling them into the glaze. Spoon some of the sauce over the top of each one. Reduce the heat to low, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it simmer gently for 8-10 minutes. This allows the meatballs to finish cooking through and absorb all the wonderful flavors of the sauce.

Step 7: After simmering, the sauce should be glossy and have thickened enough to coat the back of a spoon. The meatballs will be cooked through (you can check by cutting one open—no pink should remain). Give everything one final, gentle stir to ensure every meatball is perfectly glazed. The aroma in your kitchen at this point will be absolutely incredible.

Step 8: Serve the meatballs hot, straight from the skillet, making sure to spoon plenty of that extra glaze over the top. They’re ready to be the star of your plate. A final sprinkle of fresh chopped parsley or a few sesame seeds adds a lovely fresh finish and a pop of color.

Serving Suggestions

Complementary Dishes

Fluffy Mashed Potatoes or Cauliflower Mash — The creamy, neutral base is the perfect canvas for the rich, tangy glaze. Every bite is a perfect balance of flavors and textures.
Buttery Egg Noodles or Jasmine Rice — These are fantastic for sopping up every last drop of the delicious sauce. It’s a simple, comforting pairing that never fails.
Simple Roasted Green Beans or Broccoli — The slight char and earthiness of roasted vegetables provide a nice contrast to the sweet and savory meatballs, making the meal feel well-rounded.

Drinks

A Crisp Dry Riesling — The wine’s natural acidity and slight sweetness play off the cranberry and ginger in the glaze beautifully, cleansing the palate between bites.
Sparkling Water with Lemon and Thyme — A non-alcoholic option that’s just as sophisticated. The bubbles and herbs cut through the richness and refresh your taste buds.
Ginger Beer on the Rocks — The spicy-sweet notes of the ginger beer echo the ginger in the glaze, creating a really fun and flavorful pairing.

Something Sweet

Warm Apple Crumble with Vanilla Ice Cream — You’re already in the cozy, comfort-food zone. A warm, spiced apple dessert feels like a natural and deeply satisfying follow-up.
Dark Chocolate and Orange Pots de Crème — The intense, bittersweet chocolate and bright citrus are a elegant, not-too-sweet way to end the meal on a high note.
Simple Shortbread Cookies — Sometimes, you just need a little buttery, crumbly cookie with your tea or coffee after a savory meal. It’s a classic, simple finish.

Top Mistakes to Avoid

Mistake: Overcrowding the pan when browning. If you cram all the meatballs in at once, they’ll steam instead of sear. You’ll miss out on that delicious, flavorful crust that adds so much depth to the final dish. I’ve messed this up before too—patience is key!
Mistake: Skipping the sear. It might be tempting to just simmer the meatballs in the sauce from the start, but taking the time to brown them first builds a foundation of flavor that permeates the entire recipe. Don’t rush this step.
Mistake: Boiling the glaze. Once you add the meatballs back in, keep the heat at a gentle simmer. A rolling boil can make the meatballs tough and cause the sauce to reduce too quickly, becoming overly thick and sticky.
Mistake: Using lean breast meat only. Ground turkey breast is very lean and can easily become dry. Using a mix of dark and light meat, or even all dark meat, will give you a much more succulent and flavorful result.

Expert Tips

Tip: Grate your own ginger and garlic. The pre-minced stuff in jars can sometimes have a muted flavor. Freshly grated ginger and garlic will give your glaze a much brighter, more potent and aromatic kick. A microplane makes this super easy.
Tip: Make a double batch of the glaze. Seriously, you won’t regret it. Having extra glaze means you can serve it on the side for dipping, or save it to brush on chicken or pork chops later in the week. It’s that good.
Tip: For a perfectly glossy finish, baste. In the last few minutes of simmering, tilt the skillet and use a spoon to continuously ladle the hot glaze over the meatballs. This gives them a professional-looking, lacquered coating.
Tip: Bake for a hands-off approach. If you prefer not to pan-fry, you can bake the meatballs at 400°F (200°C) on a parchment-lined baking sheet for 15-18 minutes until cooked through, then toss them in the simmered glaze.

FAQs

Can I make these meatballs ahead of time?
Absolutely, they are fantastic for meal prep. You have two great options. You can fully cook and glaze them, then store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Or, you can prepare the raw meatball mixture and keep it covered in the fridge for a day before cooking—this can actually help the flavors meld even more.

Can I freeze Cranberry Glazed Turkey Meatballs?
Yes, they freeze beautifully! Let the cooked and glazed meatballs cool completely, then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. To reheat, you can thaw them overnight in the fridge and then warm them in a skillet or the oven. For a quick fix, you can even reheat them from frozen in a covered skillet with a little extra water or broth until heated through.

My glaze is too thin. How can I thicken it?
No worries, this happens! The easiest fix is to simply let it simmer uncovered for a few more minutes to reduce and concentrate. If you’re in a real hurry, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water. Whisk this into the simmering glaze and it should thicken up within a minute. Just be careful not to add too much, or it can become gloopy.

What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work in a pinch, though the texture will be a bit denser. For a gluten-free option, gluten-free panko is great, or you can use crushed gluten-free crackers or even rolled oats that have been pulsed in a food processor a few times. The goal is just to have something to absorb the milk and provide that essential moisture.

Can I use a different type of ground meat?
Of course! The glaze pairs wonderfully with other meats. Ground chicken would be a very similar swap. For a richer flavor, you could use a mix of ground pork and turkey, or even all pork. If using beef, just be aware that its stronger flavor will change the profile of the dish, but it will still be delicious—think a sweeter, fruitier Swedish meatball.

Cranberry Glazed Turkey Meatballs

Cost Level $$

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, fusion

Servings 4

Total Time 40 minutes

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Make these easy Cranberry Glazed Turkey Meatballs for a sweet, savory, and healthy meal in 40 minutes. Perfect for dinner or parties. Get the recipe now!

Ingredients

For the Meatballs:

1 lb ground turkey (450 g, a mix of dark and light meat is ideal)
1/2 cup panko breadcrumbs (50 g)
1/3 cup whole milk (80 ml)
1 large egg (lightly beaten)
2 cloves garlic (minced)
1 tsp fresh rosemary (finely chopped)
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)

For the Glaze:

1 cup whole-berry cranberry sauce (240 ml)
1/4 cup low-sodium soy sauce (60 ml, or tamari)
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp freshly grated ginger
1 clove garlic (minced)
1/4 tsp red pepper flakes (optional, for a little heat)

Instructions

01
Start by preparing your panade. In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir it together and let it sit for about 5 minutes. You’ll notice it turns into a thick, pasty mixture—this is exactly what you want. This simple step is the secret to incredibly tender meatballs.
02
To the same bowl, add the ground turkey, lightly beaten egg, minced garlic, rosemary, oregano, onion powder, salt, and pepper. Now, here’s the important part: use your hands to gently mix everything together. Just fold and combine until you no longer see streaks of breadcrumb or egg. Try not to compact or squeeze the mixture—we’re aiming for a light, uniform texture.
03
With lightly oiled or damp hands, roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs. Placing them on a plate or a small baking sheet as you go helps keep things organized. A little trick: using a small cookie scoop can make this process faster and ensure they’re all the same size for even cooking.
04
Heat the olive oil in your large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. You’ll hear a nice sizzle. Cook for about 2-3 minutes per side, just until they develop a beautiful golden-brown crust. They don’t need to be cooked through at this stage—we’re just building flavor and color. Remove them from the skillet and set them aside.
05
Now, for the magical glaze. In the same skillet (all those browned bits are flavor gold!), combine the cranberry sauce, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes if using. Whisk it all together over medium heat, scraping up any delicious bits from the bottom of the pan. Let it come to a simmer—you’ll see it start to bubble and thicken slightly.
06
Carefully return the seared meatballs to the skillet, nestling them into the glaze. Spoon some of the sauce over the top of each one. Reduce the heat to low, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it simmer gently for 8-10 minutes. This allows the meatballs to finish cooking through and absorb all the wonderful flavors of the sauce.
07
After simmering, the sauce should be glossy and have thickened enough to coat the back of a spoon. The meatballs will be cooked through (you can check by cutting one open—no pink should remain). Give everything one final, gentle stir to ensure every meatball is perfectly glazed. The aroma in your kitchen at this point will be absolutely incredible.
08
Serve the meatballs hot, straight from the skillet, making sure to spoon plenty of that extra glaze over the top. They’re ready to be the star of your plate. A final sprinkle of fresh chopped parsley or a few sesame seeds adds a lovely fresh finish and a pop of color.