Go Back

Cranberry Turkey Meatballs with Orange Glaze

Cranberry turkey meatballs with orange glaze bake until browned and tender, then get tossed in a glossy sweet-tart sauce. Chopped dried cranberries add pops of fruit throughout the meatballs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground turkey
  • 0.5 cup dried cranberries finely chopped
  • 0.5 cup panko breadcrumbs
  • 1 egg large
  • 0.25 cup yellow onion finely chopped
  • 1 tsp rubbed sage
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the orange glaze
  • 0.75 cup orange juice
  • 0.5 cup whole-berry cranberry sauce
  • 2 tbsp honey
  • 1 tsp orange zest finely grated
  • 1 tsp Dijon mustard
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp unsalted butter

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, gently mix the ground turkey, dried cranberries, panko, egg, onion, sage, salt, and pepper until just combined.
  3. Shape the mixture into 20 meatballs, about 1 1/2 inches each, and arrange them on the prepared baking sheet.
  4. Bake for 18 to 22 minutes, until the meatballs are browned and reach 165°F in the center.
Make the orange glaze
  1. While the meatballs bake, combine the orange juice, cranberry sauce, honey, orange zest, and Dijon in a small saucepan and bring to a simmer over medium heat.
  2. Stir the cornstarch and water together in a small bowl.
  3. Whisk the slurry into the simmering sauce and cook for 1 to 2 minutes until glossy and thickened.
  4. Remove the sauce from the heat and stir in the butter.
  5. Rest the meatballs for 3 minutes.
  6. Add the meatballs to the saucepan and gently toss to coat in the glaze.

Notes

For tender meatballs, mix the turkey mixture only until just combined. Refrigerate leftovers for up to 3–4 days; freeze yes, for up to 3 months. For a gluten-free option, use gluten-free panko breadcrumbs.