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Cranberry Turkey Meatballs

Cranberry turkey meatballs are baked until they reach 165°F, then coated in a tart-sweet cranberry sauce simmered with orange juice and Dijon mustard. The glossy sauce clings to tender, lightly seasoned meatballs for an easy dinner centerpiece.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground turkey 93% lean
  • 0.5 cup plain breadcrumbs
  • 0.25 cup whole milk
  • 1 egg large
  • 0.25 cup yellow onion finely grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Cranberry sauce
  • 1 bag (12 oz) fresh cranberries
  • 1 cup orange juice
  • 0.5 cup light brown sugar packed
  • 2 tbsp Dijon mustard

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 3-quart saucepan

Method
 

Make and bake the meatballs
  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Gently mix the ground turkey, breadcrumbs, milk, egg, onion, salt, black pepper, and garlic powder in a large bowl just until combined.
  4. Shape the mixture into about 24 one-inch meatballs and arrange them on the baking sheet.
  5. Bake for 16 to 20 minutes, until the centers reach 165°F.
Make the cranberry sauce and finish
  1. While the meatballs bake, combine the cranberries, orange juice, brown sugar, and Dijon mustard in a 3-quart saucepan.
  2. Bring the sauce to a simmer over medium heat, stirring often.
  3. Simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
  4. Add the baked meatballs to the saucepan and gently turn to coat.
  5. Simmer for 2 to 3 minutes, until the meatballs are hot and glossy.

Notes

For tender meatballs, mix gently and stop as soon as the ingredients are combined. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months; gluten-free breadcrumbs can be used as a dietary swap.