If you’re looking for a delicious twist on classic meatballs, you’re in for a treat! This Cranberry Glazed Turkey Meatballs Recipe brings together tender turkey meatballs with a tangy, sweet cranberry glaze that’s absolutely irresistible. I first tried it during the holidays, and now it’s a staple in my kitchen—not just for festive dinners but whenever I want something cozy yet fresh. Stick around, because I’m going to share tips to help you nail this recipe perfectly every time.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tartness of cranberries paired with juicy turkey creates a refreshing twist on a classic favorite.
Easy to Make: Minimal ingredients and straightforward steps make this great even for busy weeknights or last-minute guests.
Versatile Serving Options: Serve as a main dish, party appetizer, or even a sandwich filling.
Family Favorite: My whole family goes crazy for these meatballs—especially with the homemade cranberry glaze adding that extra zing.

On a white plate with red floral patterns, there are five brown meatballs topped with glossy dark red cranberry sauce. To the right of the meatballs is a smooth, creamy mound of pale yellow mashed potatoes, also dotted with small spoonfuls of cranberry sauce. Three fresh green sage leaves are placed to the left side of the plate, next to several whole, glossy, dark red cranberries. The plate sits on a deep red cloth napkin over a dark surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Cranberry Glazed Turkey Meatballs Recipe complements the others perfectly—from the fresh sage and ginger that add subtle warmth, to the tart apple and cranberries that bring brightness. Here’s what you’ll want to grab before you start cooking.

Ground Turkey: Choose lean turkey for tender, juicy meatballs without excess fat.
Tart Apple: Peeled and shredded, adds moisture and a hint of sweetness.
Panko Bread Crumbs: Lightweight, keeps the meatballs light and fluffy.
Egg: Acts as a binder to hold everything together.
Green Onions: For a mild onion flavor that freshens up the meatballs.
Garlic: Minced fresh garlic gives that classic savory kick.
Fresh Sage: Adds an earthy, herbaceous note reminiscent of fall flavors.
Salt and Black Pepper: Essential seasonings to enhance all the natural flavors.
Vegetable Oil: For coating the pan and keeping the meatballs from sticking.
Jellied Cranberry Sauce: The star of the glaze—sweet, smooth, and tangy.
Water: Helps to loosen up the glaze so it coats evenly.
Fresh Cranberries: Bursting with tart flavor and added texture.
Fresh Ginger: Finely chopped, adds a lovely zing that balances sweetness.
Fresh Orange Juice: Brings brightness and acidity to the glaze.
White Sugar: Just a touch to amplify the natural sweetness of the cranberries and orange.
Orange Zest: Intensifies the citrus aroma and flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this recipe is. Over time, I played around with a few tweaks that let you customize the flavor and nutrition to suit your mood or meal needs. Don’t be afraid to make it your own!

Spice it up: I’ve added a pinch of red pepper flakes to the meat mixture for a little heat, and my friends loved it.
Make it gluten-free: Swap panko for gluten-free bread crumbs or crushed gluten-free crackers without sacrificing texture.
Vegetarian twist: Swap ground turkey for a plant-based meat substitute or finely chopped mushrooms and lentils to keep it hearty.
Seasonal fruit glaze: Experiment with cranberry glaze variations by adding fresh pomegranate seeds or substituting orange juice with apple cider in fall.

How to Make Cranberry Glazed Turkey Meatballs Recipe

Step 1: Mix the Meatball Ingredients Gently

Start by combining shredded tart apple, panko bread crumbs, beaten egg, chopped green onions, garlic, fresh sage, salt, and pepper in a mixing bowl. Give everything a gentle stir to blend all those flavors. Then add the ground turkey and mix everything with your hands just until evenly combined. I like using my hands here because it’s easier to feel when everything’s mixed without overworking the meatball mixture—over-mixing can make them tough, and no one wants that!

Step 2: Shape and Bake Your Meatballs

Heat a tablespoon of vegetable oil in an oven-safe skillet or pan—this little step helps prevent sticking and adds a bit of crispness to the outside of your meatballs. Scoop the meat mixture using a heaping ½ tablespoon (I use a cookie scoop) to form evenly sized 1-inch balls. Arrange them neatly in your pan, giving them a bit of room to cook evenly. Bake at 450ºF for about 14 to 19 minutes until nicely browned and the internal temperature hits 165ºF. Use a meat thermometer if you have one—the results are so worth that extra step!

Step 3: Whip Up the Cranberry Glaze

While the meatballs bake, it’s glaze time! If you cooked your meatballs in a skillet, I recommend making the glaze right there—it soaks up the meatball drippings for richer flavor. Combine jellied cranberry sauce, water, fresh cranberries, chopped ginger, orange juice, white sugar, orange zest, and a pinch of salt in the skillet or a saucepan. Bring everything to a boil over high heat, then reduce to a simmer. Stir Frequently and let it bubble gently for about 3 minutes until it thickens a bit and cranberries soften.

Step 4: Combine Meatballs and Glaze

Add your cooked meatballs to the simmering glaze, give everything a gentle stir, and let them soak for another minute so the sauce clings beautifully. Then serve immediately to enjoy that perfect mix of juicy meat and zesty cranberry glaze!

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Pro Tips for Making Cranberry Glazed Turkey Meatballs Recipe

Gentle Mixing: I learned that mixing the turkey gently prevents the meatballs from getting tough—use your hands to feel when it’s just combined.
Size Consistency: Using a cookie scoop to measure meatballs ensures even cooking every time.
Skillet Glazing: Making the glaze in the same pan used for baking adds depth because the meat drippings enhance the sauce flavor.
Don’t Overbake: Keep an eye on the internal temperature to keep meatballs juicy, not dry.

How to Serve Cranberry Glazed Turkey Meatballs Recipe

A black cast iron pan filled with about twenty small, round meatballs in a dark red sauce, with bits of green herbs mixed in the meatballs. On top of the meatballs near the right side, there is a silver spatula with a red silicone head resting in the sauce. In the bottom right corner, three fresh green sage leaves lie on the meatballs. The pan is placed on a dark surface with a white marbled texture. In the background, parts of a pink and white patterned plate with a gold fork, a halved orange, a checked cloth, some ginger roots, and scattered dark red berries are seen. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love sprinkling chopped fresh parsley or additional chopped green onions on top—it adds a fresh pop of color and flavor that balances the sweet glaze. Sometimes, a little extra orange zest right before serving brightens the dish beautifully, too.

Side Dishes

These meatballs pair wonderfully with simple sides like creamy mashed potatoes or buttery egg noodles to soak up that luscious cranberry sauce. Roasted Brussels sprouts or green beans with garlic and lemon are my go-to veggie side—it cuts through the sweetness with a nice fresh bite.

Creative Ways to Present

For parties, I like to serve these on festive skewers with a small dollop of glaze on each—talk about easy finger food! You can also use them as sliders with some arugula and cream cheese on soft rolls. It’s amazing how a little cranberry glaze can jazz up a simple sandwich.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely after cooking, then store them in an airtight container in the fridge. They keep well for up to 3 days, which is great because I often enjoy these meatballs for quick lunches or snacks later in the week.

Freezing

If I make a big batch, I freeze the meatballs (without the glaze) on a lined baking sheet first, then transfer them to freezer bags. Frozen meatballs last up to 3 months, so they’re perfect for meal prep or unexpected company.

Reheating

To reheat, I gently warm the meatballs in a skillet with some leftover cranberry glaze or a splash of water to keep them moist. Microwaving works, too, but reheating on the stovetop keeps their texture intact better.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well as a substitute and will give you similar results. Just keep an eye on the moisture content, as chicken can sometimes be a bit wetter, so adjust your panko slightly if needed.
Can I prepare these meatballs ahead of time?

Yes! You can mix and shape the meatballs a day before, then cover and refrigerate them. When ready, bake and glaze as instructed. This saves prep time on busy days.
Is this recipe suitable for a holiday party?

Definitely! These cranberry glazed turkey meatballs are festive and delicious—perfect as an appetizer or part of a holiday dinner spread. They’re always a hit with guests!
Can I use canned whole cranberry sauce instead of jellied?

You can, but jellied cranberry sauce creates a smoother glaze. If you use whole cranberry sauce, you might want to blend it slightly to achieve a similar texture.

Final Thoughts

I absolutely love how this Cranberry Glazed Turkey Meatballs Recipe turns out every time—the savory turkey and the bright cranberry zing strike the perfect balance. Whenever I make these, whether it’s for a cozy family dinner or a festive gathering, they bring smiles all around the table. I hope you enjoy making and sharing this recipe as much as I’ve enjoyed perfecting it. Trust me, once you try these, they’ll become a favorite in your kitchen, too!