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Harvest Turkey Meatballs with Cranberry Glaze

Harvest Turkey Meatballs with Cranberry Glaze for Festive Flavor

This recipe for Harvest Turkey Meatballs with Cranberry Glaze is a delightful blend of flavors that'll brighten up your table!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey A lean protein option that’s both low-fat and delicious.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
  • 1/2 cup Parmesan Cheese Swap for nutritional yeast for a dairy-free touch.
  • 1/4 cup Fresh Parsley Can be substituted with dill or cilantro for variety.
  • 1 large Egg A flax egg can be used as a vegan alternative.
  • 2 cloves Minced Garlic Fresh garlic is recommended, but garlic powder works in a pinch.
  • 1 tsp Salt Essential seasoning to bring out flavors.
  • 1 tsp Black Pepper Essential seasoning to bring out flavors.
  • 1/2 tsp Red Pepper Flakes Adds a hint of heat; optional.
For the Cranberry Glaze
  • 1 cup Cranberry Sauce Homemade or store-bought both work.
  • 2 tbsp Dijon Mustard Adds a zesty zing.
  • 2 tbsp Honey Use maple syrup for a vegan-friendly option.

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) to ensure even cooking for your Harvest Turkey Meatballs.
  2. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, fresh parsley, egg, minced garlic, salt, black pepper, and optional red pepper flakes.
  3. Take small portions of the turkey mixture and shape them into 1-inch meatballs. Place them on a parchment-lined baking sheet.
  4. Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
  5. In a saucepan over medium heat, combine the cranberry sauce, Dijon mustard, and honey. Stir until blended and heated through.
  6. Toss the cooked meatballs in the warm cranberry glaze until completely coated.
  7. Transfer the glazed meatballs to a serving platter. Serve immediately over rice, mashed potatoes, or as appetizers.

Nutrition

Serving: 4meatballsCalories: 250kcalCarbohydrates: 22gProtein: 30gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 2mg

Notes

For best results, avoid overmixing the meatballs for tenderness. Can freeze for up to three months.

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