Why You’ll Love This Mini Turkey Meatballs with Cranberry Glaze

• Perfect Party Bite. Their mini size makes them ideal for grazing. They’re easy to pick up with a toothpick and the glaze isn’t overly drippy, so you can confidently serve them to a crowd without a mess.
• A Lighter Take on a Classic. Using lean ground turkey keeps these meatballs feeling light and not at all greasy. The flavors are so robust and satisfying that you won’t miss the heavier beef or pork for a second.
• That Glaze. Oh, That Glaze. It’s the perfect balance of tart, sweet, and savory. It transforms simple turkey meatballs into something truly spectacular, with a beautiful, shiny finish that looks like you spent hours in the kitchen.
• Meal Prep Champion. You can make a double batch of the meatballs and freeze them before cooking. They’re a lifesaver for busy weeks—just pull them from the freezer, bake, and whip up a quick glaze for an instant delicious meal.

Ingredients & Tools

• For the Meatballs:
• 450 g lean ground turkey
• 1 large egg, lightly beaten
• 50 g Panko breadcrumbs
• 60 ml whole milk
• 1 small yellow onion, finely grated
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 tbsp olive oil
• For the Cranberry Glaze:
• 240 ml whole-berry cranberry sauce
• 60 ml chicken broth or water
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar (optional, for extra sweetness)

Tools: A large mixing bowl, a baking sheet, parchment paper, a large skillet, and a microplane or box grater for the onion.

A quick note on a couple of ingredients: grating the onion instead of dicing it is a little trick I swear by. It almost melts into the meat mixture, adding tons of moisture and flavor without any chunky bits. And for the cranberry sauce, using the whole-berry version gives the glaze a wonderful texture with little pops of tart fruit.

Serves: 4 as a main, 6-8 as an appetizer | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Don’t Skip the Milk Soak. Combining the Panko breadcrumbs with the milk for a few minutes before mixing creates a “panade.” This paste is the secret to incredibly tender and moist turkey meatballs, as the lean meat can sometimes dry out.
• Grate That Onion! I know I mentioned it above, but it’s worth repeating. Finely grating the onion (use the small holes on your box grater) is a game-changer. You get all the flavor and moisture without any unpleasant chunks.
• Hands Off (Mostly). When mixing the meatball ingredients, use your hands to gently combine everything until it’s just incorporated. Overmixing will make the meatballs tough. A light touch is key here.
• Taste Your Glaze. Cranberry sauces can vary in sweetness and tartness. Before adding the brown sugar, taste your glaze. You might find it’s perfect as is, or you may want to add the sugar or an extra splash of vinegar to balance it to your liking.

How to Make Mini Turkey Meatballs with Cranberry Glaze

Serving Suggestions

Complementary Dishes

• Creamy Mashed Potatoes — The ultimate comfort pairing. The fluffy, buttery potatoes are a dreamy base that soaks up every last drop of the cranberry glaze.
• Buttery Egg Noodles or Couscous — For a quicker, equally satisfying option. These simple carbs provide a neutral backdrop that lets the sweet and savory meatballs shine.
• A Simple Green Salad with a Zesty Vinaigrette — The sharp, acidic notes of the salad cut through the richness of the dish and add a refreshing crunch.

Drinks

• A Crisp Rosé or Pinot Noir — The bright berry notes in these wines complement the cranberry glaze beautifully without overpowering the delicate turkey.
• A Sparkling Apple Cider Mocktail — The effervescence and slight sweetness are a fantastic non-alcoholic pairing that feels just as celebratory.
• A Pale Ale or Wheat Beer — The citrusy, hoppy character of a pale ale can stand up to the glaze’s sweetness and cleanse the palate between bites.

Something Sweet

• Warm Apple Crumble with Vanilla Ice Cream — You’re already in the cozy, fruit-and-spice zone, so this dessert feels like a natural and deeply satisfying progression.
• Dark Chocolate Pots de Crème — A rich, not-too-sweet chocolate dessert provides a sophisticated and decadent contrast to the main course.
• Simple Shortbread Cookies — Sometimes, after a flavorful meal, you just want a little buttery, simple treat with a cup of tea or coffee.

Top Mistakes to Avoid

• Mistake: Overmixing the meatball mixture. This is the number one way to end up with tough, rubbery meatballs. Mix just until combined—a few stray streaks are fine!
• Mistake: Skipping the panade (soaking the breadcrumbs). The milk-soaked breadcrumbs are essential for adding moisture and preventing dryness, especially with lean turkey. Don’t be tempted to add dry breadcrumbs directly.
• Mistake: Crowding the baking sheet. If the meatballs are too close together, they’ll steam instead of bake, and you’ll miss out on that nice, slightly browned exterior. Use two sheets if necessary.
• Mistake: Boiling the glaze. Once you add the meatballs to the glaze, keep the heat at a gentle simmer. A rolling boil can make the glaze break or become too thick and sticky.

Expert Tips

• Tip: Use a cookie scoop for uniformity. This isn’t just for looks. Uniform meatballs will all cook at the same rate, so you don’t end up with some overcooked and some undercooked.
• Tip: Make-ahead magic. You can form the raw meatballs and arrange them on the parchment-lined baking sheet up to a day in advance. Cover tightly with plastic wrap and refrigerate until you’re ready to bake. It makes party prep a breeze.
• Tip: Freeze for future you. Freeze the uncooked meatballs in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can bake them directly from frozen, just add 5-7 minutes to the cooking time.
• Tip: Add a pinch of warmth. For a deeper flavor profile, add a tiny pinch of cayenne pepper or a dash of orange zest to the glaze. It adds a lovely, subtle complexity that people will notice but not be able to pinpoint.

FAQs

Can I use ground chicken instead of turkey?
Absolutely! Ground chicken will work just as well in this recipe. Just make sure you’re using a similar leanness (like ground chicken breast) for the best results. The cooking times and method remain exactly the same. The flavor will be very similar, perhaps a touch milder, but the glorious cranberry glaze will be the star either way.

My glaze is too thick. What can I do?
No problem at all! This is an easy fix. Simply thin it out by whisking in a little more chicken broth or water, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce and thicken up. The glaze should coat the back of a spoon nicely.

Can I make these meatballs gluten-free?
Yes, you can easily adapt this recipe. Simply swap the Panko breadcrumbs for an equal amount of gluten-free breadcrumbs or even rolled oats that have been pulsed in a food processor into a coarse meal. Also, double-check that your Worcestershire sauce and soy sauce are gluten-free brands, as some contain wheat.

How do I store and reheat leftovers?
Store any leftover meatballs and glaze in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat with a splash of water or broth to loosen the glaze, or microwave them in 30-second intervals until heated through. They reheat beautifully.

Can I use jellied cranberry sauce instead of whole-berry?
You can, but the texture will be different. The glaze will be very smooth without the little berry pieces. You might also want to reduce the initial amount of broth slightly, as jellied sauce tends to be thinner when melted. I personally prefer the textural interest of the whole-berry sauce, but both will taste delicious.