Harvest Turkey Meatballs with Cranberry Glaze are a cozy and bright dish that beautifully mixes the mild taste of turkey with a tangy, sweet cranberry sauce. These meatballs are tender, juicy, and full of warm fall flavors like herbs and a hint of spice, making them perfect for chilly evenings.
I love making these meatballs when I want something comforting but a little different from the usual dinner. The cranberry glaze adds just the right pop of sweetness and color, which makes the dish feel special without any fuss. I also like to sneak in some fresh herbs in the meat mixture—it makes the meatballs taste extra fresh and delightful.
Serving these meatballs over mashed potatoes or alongside roasted veggies turns them into a full satisfying meal. They’re great as party appetizers too because they’re easy to eat with toothpicks and everyone always asks for the recipe. I find that the leftovers are just as delicious the next day, which is a nice bonus for busy weeks!
Key Ingredients & Substitutions
Ground Turkey: Lean ground turkey keeps these meatballs light but juicy. If preferred, ground chicken or even lean ground pork will work similarly, just adjust cooking time slightly.
Breadcrumbs: Panko breadcrumbs give a nice light texture. If you don’t have panko, regular breadcrumbs or crushed crackers work fine. For gluten-free, use gluten-free breadcrumbs or oats.
Fresh Herbs & Spices: Sage and thyme add classic fall flavors. Fresh versions are great if you have them, just use about 1 tablespoon each instead of dried. Parsley adds freshness but can be swapped for cilantro or basil.
Cranberry Glaze: The combination of fresh or frozen cranberries, brown sugar, and vinegar creates a tangy, sweet glaze. If you can’t find fresh cranberries, frozen are perfect. Apple cider vinegar adds gentle tang; balsamic gives a deeper note.
How Can You Make Tender, Juicy Turkey Meatballs?
Turkey is lean and can dry out easily, so keeping meatballs juicy is key. Here’s how:
- Mix ingredients gently; don’t overwork the meat to avoid dense meatballs.
- Use breadcrumbs—they soak up moisture and help bind the meat gently.
- Cook on medium heat and turn carefully for even cooking without cracking.
- Check internal temperature reaches 165°F (74°C) to ensure safety but avoid overcooking.
If preferred, bake bones in the oven at 375°F for 20 minutes. This method requires less oil and creates evenly cooked meatballs. Either way, don’t skip resting meatballs a few minutes after cooking—they stay juicier!
Equipment You’ll Need
- Large mixing bowl – for combining turkey, herbs, and breadcrumbs; I like this so I can mix everything together easily.
- Measuring cups and spoons – to measure ingredients accurately and keep everything balanced.
- Skillet or frying pan – best for browning the meatballs; I prefer a non-stick pan for easy cleanup.
- Slotted spoon or tongs – to turn the meatballs gently and remove them when cooked.
- Small saucepan – for making the cranberry glaze, which helps it thicken and develop flavor.
- Meat thermometer – optional but useful to double-check that meatballs reach 165°F for safety.
Flavor Variations & Add-Ins
- Swap ground turkey with lean ground chicken or pork for different flavors or dietary preferences.
- Add grated carrot or finely chopped apple to the meat mixture for extra sweetness and moisture.
- Mix in a teaspoon of cumin or smoked paprika to give a smoky or warm spice note.
- Top with a sprinkle of crumbled feta or blue cheese for a tangy, salty finish.
Harvest Turkey Meatballs with Cranberry Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground turkey (preferably lean)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 2 tbsp olive oil (for frying)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/3 cup brown sugar (adjust for sweetness)
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
Garnish:
- Fresh rosemary sprigs
- Additional chopped parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 minutes to cook the meatballs and cranberry glaze. Altogether, you will spend roughly 40 minutes from start to finish, making this dish fairly quick for a flavorful, homemade meal.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix the ground turkey, breadcrumbs, onion, garlic, parsley, sage, thyme, salt, and pepper. Add the beaten egg and stir gently until everything is just combined. Avoid overmixing to keep the meatballs tender.
2. Shape the Meatballs:
Roll the mixture into small, even-sized balls—about 1.5 inches in diameter—so that they cook through evenly.
3. Cook the Meatballs:
Heat olive oil over medium heat in a large skillet. Add the meatballs in batches, making sure not to crowd the pan. Cook each side for 5-7 minutes, turning gently to brown all sides and ensuring they are fully cooked (internal temperature of 165°F or 74°C). Once done, remove the meatballs and set them aside.
4. Make the Cranberry Glaze:
In a small saucepan, combine the cranberries, water, brown sugar, vinegar, cinnamon, and ginger. Bring the mixture to a simmer over medium heat while stirring occasionally. Cook until the cranberries burst and the sauce thickens into a glossy glaze, about 10 to 15 minutes. If you prefer a smoother glaze, gently mash the cranberries with the back of a spoon.
5. Glaze the Meatballs:
Return the cooked meatballs to the saucepan with the cranberry glaze. Gently stir or spoon the glaze over the meatballs so they’re coated evenly. Let them warm together on low heat for 2-3 minutes to blend the flavors.
6. Serve and Garnish:
Transfer the glazed meatballs to a serving plate. Spoon any extra glaze over the top and garnish with fresh rosemary sprigs and chopped parsley for a festive, fresh look.
7. Optional Serving Suggestions:
These meatballs pair wonderfully with creamy mashed potatoes, fluffy rice, or roasted autumn vegetables for a delicious and hearty meal.
Enjoy your cozy, flavorful Harvest Turkey Meatballs with Cranberry Glaze!
Can I Use Frozen Ground Turkey for This Recipe?
Yes! Just be sure to fully thaw the turkey in the refrigerator overnight before using. Pat it dry with paper towels to remove excess moisture for better meatball texture.
Can I Bake the Meatballs Instead of Frying?
Absolutely! Preheat your oven to 375°F (190°C) and bake the meatballs on a parchment-lined baking sheet for about 20-25 minutes, turning halfway through for even browning.
How Do I Store Leftovers?
Store leftover meatballs and cranberry glaze separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave before serving.
Can I Make the Cranberry Glaze Ahead of Time?
Yes, you can prepare the glaze a day ahead and refrigerate it. Reheat gently before adding the meatballs to ensure the flavors meld perfectly.