Harvest Turkey Meatballs with Cranberry Glaze are a cozy, flavorful dish that brings together tender turkey meatballs and a sweet-tart cranberry sauce. The meatballs are juicy and seasoned just right, while the cranberry glaze adds a lovely burst of fall flavor that makes every bite feel special. It’s like a little holiday party on your plate, perfect for cooler days when you want something comforting but fresh.
I love making these meatballs because they are easy to prepare and don’t take long to cook, but they feel way more fancy than your usual dinner. The cranberry glaze is my favorite part—it’s quick to whip up and gives the dish a nice pop of color and sweetness. I usually make extra glaze because leftovers are great for dipping or spreading on toast the next morning.
This dish is perfect for serving at casual family dinners or even as a holiday appetizer. I like to pair it with some roasted veggies or a simple side salad to keep things balanced. Plus, these meatballs are a great way to sneak in some turkey if you’re trying to eat a bit healthier without missing on taste. It’s a recipe that always gets me excited to eat and share with friends and family.
Key Ingredients & Substitutions
Ground Turkey: Lean turkey keeps meatballs light and healthy. If you want more fat for juiciness, mix in some ground chicken or pork. Avoid super lean turkey as it can dry out.
Breadcrumbs: Panko adds nice texture, but regular breadcrumbs work fine. For gluten-free, try crushed gluten-free crackers or oats.
Parmesan Cheese: Adds saltiness and depth. You can swap with Pecorino Romano or nutritional yeast for a dairy-free option.
Cranberry Glaze: Fresh or frozen cranberries both work. Maple syrup gives a natural sweetness if you want to skip brown sugar. Orange juice brightens the glaze—fresh is best for flavor.
How to Keep Turkey Meatballs Tender and Juicy?
Turkey is lean and can dry out if overcooked. Here’s how to avoid that:
- Mix in moisture helpers like milk and egg to bind and add juiciness.
- Avoid overmixing the meatball mixture; mix just until combined to keep them tender.
- Cook on medium heat for even browning without burning the outside.
- Don’t overcrowd the pan; cook in batches so they brown well and cook evenly.
- Use a meat thermometer if you can—165°F (74°C) is safe and prevents overcooking.
Equipment You’ll Need
- Large mixing bowl – I find it easiest for combining all the meatball ingredients evenly.
- Skillet or frying pan – perfect for browning the meatballs on the stovetop and simmering the glaze.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor.
- Immersion blender or spoon – handy if you want to mash the cranberries for a smooth glaze.
- Tray or plate – for shaping and holding the meatballs before cooking.
Flavor Variations & Add-Ins
- Try adding chopped dried cranberries or raisins into the meatballs for extra sweetness and texture.
- Swap fresh parsley for chopped sage or rosemary to enhance the fall flavors.
- Use ground chicken or pork instead of turkey for different flavors and juiciness.
- Mix in a teaspoon of ground cinnamon or clove into the glaze for a warmer spicy note.
Harvest Turkey Meatballs with Cranberry Glaze
Ingredients You’ll Need:
For the Turkey Meatballs:
- 1 lb ground turkey (preferably lean)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley or 1 tbsp dried parsley
- 1 large egg
- 1/4 cup milk
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp olive oil (for cooking)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/3 cup brown sugar or maple syrup
- 1/4 cup orange juice (freshly squeezed preferred)
- 1 tsp lemon juice
- 1/4 tsp ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the meatballs, 10-12 minutes to cook the glaze, and another 10 minutes to cook the meatballs, plus a few minutes to combine everything. Overall, plan for around 35-40 minutes from start to finish. It’s quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground turkey, breadcrumbs, chopped onion, minced garlic, Parmesan, parsley, egg, milk, sage, thyme, salt, and pepper. Stir gently until everything is combined but don’t overmix. Then, shape the mixture into 1 1/2-inch meatballs and place them on a plate or tray, ready for cooking.
2. Cook the Meatballs:
Heat up the olive oil in a big skillet over medium heat. Add the meatballs a few at a time, making sure not to crowd the pan. Cook them for 4-5 minutes on each side, turning carefully so they brown well and cook all the way through. Use a meat thermometer if you have one to make sure they reach 165°F (74°C). Once done, remove the meatballs and keep them warm.
3. Make the Cranberry Glaze:
In the same skillet (wipe clean if needed), combine the cranberries, brown sugar or maple syrup, orange juice, lemon juice, cinnamon, and a pinch of salt. Cook over medium heat, stirring sometimes, until the cranberries pop and the sauce thickens into a shiny glaze—about 10 to 12 minutes. If you like a smoother glaze, mash the cranberries a bit with a spoon or use a blender briefly.
4. Combine Meatballs & Glaze:
Place the meatballs back into the skillet with the cranberry glaze. Gently toss or spoon the sauce over them to coat everything nicely. Let them simmer together for 2-3 minutes so the flavors blend well.
5. Serve and Enjoy:
Move the glazed meatballs to a serving dish. Spoon any extra cranberry sauce over the top. Add a fresh rosemary sprig or parsley for a lovely touch, if you like. Serve warm as an appetizer or with sides like roasted veggies, mashed potatoes, or a fresh salad for a full meal.
Can I Use Frozen Ground Turkey for the Meatballs?
Yes, but be sure to thaw it completely in the refrigerator overnight before using. This ensures even mixing and cooking.
Can I Make the Meatballs Ahead of Time?
Absolutely! You can shape the meatballs and refrigerate them for up to 24 hours before cooking. The cranberry glaze can also be made in advance and reheated gently.
How Should I Store Leftovers?
Keep leftover meatballs and cranberry glaze in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave to avoid drying them out.
What Can I Serve with These Meatballs?
They go great with roasted vegetables, mashed potatoes, rice, or a crisp green salad to balance the sweet and savory flavors.
