Turkey Meatballs Cranberry Glaze (Print Version)

Tender turkey meatballs baked and coated in a flavorful cranberry glaze for a comforting meal.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs (panko or regular)
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 small onion, finely grated
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp dried thyme

→ Cranberry Glaze

11 - 1 cup cranberry sauce (whole berry or jellied)
12 - 2 tbsp orange juice
13 - 2 tbsp honey or maple syrup
14 - 1 tbsp soy sauce
15 - 1 tsp Dijon mustard
16 - 1/4 tsp ground ginger

# How to Cook:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine breadcrumbs and milk; let sit for 2 minutes to soften.
03 - Add ground turkey, egg, garlic, onion, parsley, salt, pepper, and thyme to the softened breadcrumbs and mix gently until just combined.
04 - Form the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.
05 - Bake for 18 to 20 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F.
06 - Combine cranberry sauce, orange juice, honey, soy sauce, Dijon mustard, and ground ginger in a saucepan. Simmer gently over medium heat, stirring frequently, until glossy and slightly thickened, about 5 to 7 minutes.
07 - Transfer baked meatballs to a large bowl and toss with the warm cranberry glaze to coat evenly.
08 - Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • These meatballs stay incredibly juicy because of the milk-soaked breadcrumbs, a technique that completely changed my turkey cooking game.
  • The cranberry glaze is tangy-sweet magic that works as an appetizer, a main dish component, or even spooned over roasted vegetables.
  • Everything comes together in under an hour, leaving you time to actually enjoy people instead of being trapped at the stove.
  • The ginger in the glaze adds this subtle warmth that nobody ever expects but everyone tastes.
02 -
  • Do not pack the meatball mixture together, or they'll turn out dense and heavy instead of having that delicate, tender texture that makes people come back for more.
  • The milk-breadcrumb combination seems unnecessary until you taste a meatball made without it and realize how much more tender they are because of that small step.
  • If your glaze breaks or separates while simmering, a splash of orange juice brings it back together.
  • Baking instead of pan-frying saves you from having to stand at the stove and also makes the cooking temperature more predictable.
03 -
  • Invest in a small cookie scoop if you make meatballs regularly because it ensures they're all the same size and bake at the same rate, which saves you from some being dry while others are barely cooked.
  • Keep the glaze moving while it simmers instead of letting it sit still, because cranberry sauce can stick to the bottom of the pan and burn, turning the whole thing bitter.

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