Harvest Turkey Meatballs with Cranberry Glaze are a tasty twist on classic meatballs, packed with the mild flavor of turkey and topped with a bright, tangy cranberry glaze that feels just right for fall. They’re perfectly soft and juicy, with a hint of sweetness from the cranberry that makes every bite a little special.
I love making these meatballs when I want something that feels festive but isn’t too complicated. The cranberry glaze is my favorite part—it’s like a little touch of holiday magic that brightens up the whole dish. Plus, turkey keeps things light and easy on the stomach, so it’s a simple but satisfying meal.
These meatballs go great served over creamy mashed potatoes or alongside roasted veggies for a cozy meal. I also like to serve them as appetizers at gatherings, where they always disappear fast! If you want to switch it up, try them with a side of whole grain rice or a fresh salad. It’s a fun way to enjoy some seasonal flavors in an everyday meal.
Key Ingredients & Substitutions
Ground turkey: I recommend using lean ground turkey for a light feel, but you can swap in ground chicken or even turkey breast if you want it extra lean. Avoid dark meat mixes to keep the texture tender.
Breadcrumbs: These help hold the meatballs together. If you’re gluten-free, try gluten-free breadcrumbs or crushed oats—they work well, too!
Cranberries: Fresh berries give the best tang, but frozen ones are a great, easy option that you can use year-round. If you don’t have cranberries, a mix of raspberry or cherry jam can make a similar glaze.
Parmesan cheese: Provides a nice depth and saltiness. If you’re avoiding dairy, omit or use a dairy-free cheese alternative, but expect a milder flavor.
How Do I Make Sure the Meatballs Stay Tender and Don’t Dry Out?
Turkey can dry out fast because it’s lean, so handling is key:
- Don’t overmix the ingredients—combine gently to keep the mixture light and fluffy.
- Include moisture-rich ingredients like milk, onion, and egg; these help keep the meatballs juicy.
- Bake or pan-fry carefully: bake at 400°F just until cooked or pan-fry over medium heat, turning regularly to brown evenly without burning.
- Glazing the meatballs with cranberry sauce adds moisture and flavor right at the end, so don’t skip it!
Equipment You’ll Need
- Mixing bowl – I like a large bowl to combine all the meatball ingredients easily.
- Measuring cups and spoons – for precise measurements, ensuring balanced flavors.
- Baking sheet with parchment paper or a skillet – you can bake the meatballs or cook them on the stove, depending on your preference.
- Small saucepan – for making the cranberry glaze, it helps you simmer the sauce evenly.
- Slotted spoon or tongs – to handle hot meatballs without breaking them.
Flavor Variations & Add-Ins
- Swap ground turkey with ground chicken or beef for different flavors and textures.
- Add chopped apples or pears to the meat mixture for extra sweetness and moisture.
- Mix in chopped walnuts or pecans for crunch and a nutty flavor.
- Use orange zest or a splash of orange juice in the glaze for a citrus twist that brightens the dish.
Harvest Turkey Meatballs with Cranberry Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground turkey (preferably lean)
- 1/2 cup breadcrumbs (seasoned or plain)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried sage
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp olive oil (for frying or baking)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/3 cup brown sugar (adjust for sweetness)
- 2 tbsp balsamic vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp fresh rosemary or thyme, finely chopped (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-20 minutes to cook, so plan for a total of roughly 35 minutes from start to finish. The cranberry glaze simmers while the meatballs cook, keeping things quick and easy!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, gently mix together the ground turkey, breadcrumbs, chopped onion, minced garlic, egg, Parmesan cheese, milk, parsley, sage, salt, and pepper. Take care not to overmix to keep the meatballs tender.
2. Shape and Cook the Meatballs:
Form the mixture into 1 to 1 1/2-inch meatballs using your hands or a small scoop. Place them on a parchment-lined baking sheet if baking. Bake in a preheated oven at 400°F (200°C) for 18-20 minutes until golden and cooked through. If pan-frying, heat olive oil in a skillet over medium heat and cook meatballs, turning often, until browned and cooked, about 10-12 minutes.
3. Make the Cranberry Glaze:
While the meatballs cook, combine cranberries, water, brown sugar, balsamic vinegar, cinnamon, and salt in a small saucepan over medium heat. Simmer for about 10 minutes, stirring occasionally, until the cranberries burst and sauce thickens. Stir in fresh rosemary or thyme if you like, then remove from heat and let it cool slightly.
4. Serve:
Transfer the cooked meatballs to a serving plate and spoon the cranberry glaze generously over them. Garnish with extra chopped parsley or herbs. Serve warm and enjoy your harvest-inspired meal!
Can I Use Frozen Turkey for the Meatballs?
Yes! Just be sure to thaw the ground turkey completely in the fridge overnight before using. This helps the meatballs hold together and cook evenly.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and cook the meatballs a day in advance. Store them in an airtight container in the fridge and reheat gently with the cranberry glaze before serving.
How Should I Store Leftover Meatballs and Glaze?
Keep leftovers in separate airtight containers in the fridge for up to 3 days. Reheat the meatballs in a skillet or oven and warm the glaze in a small saucepan before combining.
What Can I Serve with Harvest Turkey Meatballs?
These meatballs are great over mashed potatoes, roasted veggies, or a simple green salad. They also pair well with whole grain rice or quinoa for a hearty meal.
