Description
Juicy turkey meatballs coated in a glossy, sweet-and-spicy cranberry-orange glaze. Perfect for parties, potlucks, or a weeknight dinner over rice!
Ingredients
For the Turkey Meatballs:
-
2½ lbs ground turkey (93% lean preferred)
-
½ tsp poultry seasoning
-
1 tsp garlic salt
-
2 tsp onion powder
-
2 tsp salt
-
1 tsp black pepper
-
½ tsp Worcestershire sauce
-
¼ tsp cayenne pepper (optional for mild heat)
-
2 large eggs, beaten
-
½ cup milk
-
1 cup plain breadcrumbs (or panko/gluten-free)
-
2 tbsp olive oil (for brushing or drizzling)
For the Glaze:
-
2 cups jellied cranberry sauce
-
1 cup orange marmalade (or apricot preserves)
-
1 cup chicken broth
-
2 tbsp minced jalapeño
-
2 tbsp minced Fresno pepper (optional)
-
Salt & black pepper, to taste
Optional Garnishes:
-
Chopped parsley, chives, or cilantro
Instructions
-
Preheat & Prep:
-
Oven to 375°F (190°C).
-
Line a baking sheet with parchment paper; lightly spray with cooking oil.
-
-
Mix Meatball Ingredients:
-
In a large bowl, combine turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire, and cayenne.
-
Add eggs and milk, then sprinkle breadcrumbs on top. Gently mix with hands until just combined.
-
-
Form Meatballs:
-
Use a 1-tablespoon cookie scoop or roll by hand into ~1-inch balls.
-
Should yield ~48 meatballs.
-
-
Bake:
-
Arrange meatballs on prepared sheet; drizzle or brush with olive oil.
-
Bake 20–25 min until cooked through (165°F internal temp) and lightly golden.
-
-
Make Glaze:
-
In a saucepan, combine cranberry sauce, marmalade, chicken broth, and minced peppers.
-
Simmer 10–12 min, whisking occasionally, until slightly reduced and glossy. Season with salt & pepper.
-
-
Coat Meatballs:
-
Transfer baked meatballs to the glaze. Gently toss and simmer 5 min to marry flavors.
-
Notes
-
Tangy Twist: Add 1 tbsp Dijon mustard to glaze.
-
Warming Kick: Add 1 tsp freshly grated ginger to glaze.
-
Fruit Swap: Use apricot preserves instead of marmalade.
-
Heat Adjuster: Reduce or increase peppers/seeds to control spice.
-
Herbaceous Finish: Use cilantro instead of parsley for fresh flavor.
-
Make-Ahead: Bake and freeze meatballs before glazing for quick prep.
Nutrition
- Sugar: 12g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg