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Easy Turkey Meatballs with Cranberry Barbecue Sauce

Cranberry barbecue turkey meatballs are baked until tender, then coated in a tangy, simmered sauce made with whole-berry cranberry sauce. Serve them warm as an easy appetizer or weeknight dish.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Cranberry barbecue sauce
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 cup barbecue sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
Meatballs
  • 1 lb ground turkey
  • 0.5 cup plain breadcrumbs
  • 1 egg large
  • 0.25 cup yellow onion finely grated
  • 1 tsp kosher salt
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper

Equipment

  • 1 medium saucepan
  • 1 rimmed baking sheet

Method
 

Make the cranberry barbecue sauce
  1. Combine the cranberry sauce, barbecue sauce, vinegar, and Worcestershire sauce in a medium saucepan.
  2. Bring to a simmer over medium heat, stirring until smooth.
  3. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  4. Cover and keep warm while you bake the meatballs.
Make and bake the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Combine the ground turkey, breadcrumbs, egg, onion, salt, garlic powder, and black pepper in a large bowl, mixing gently just until combined.
  4. Shape the mixture into 1 1/2-inch meatballs.
  5. Arrange the meatballs on the prepared baking sheet.
  6. Bake for 18 to 22 minutes, until cooked through and an instant-read thermometer inserted into the center of a meatball reads 165°F.
  7. Add the meatballs to the saucepan and gently stir to coat.
  8. Simmer over low heat for 2 minutes before serving.

Notes

For tender meatballs, mix the turkey gently just until combined. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free breadcrumbs and barbecue sauce.