Cranberry-Glazed Turkey Meatballs
A delightful combination of savory and sweet turkey meatballs with a cranberry glaze, perfect for family dinners or special occasions.
Ingredients
Meatball Mixture
- 1 large large egg, lightly beaten For binding and richness
- 3 tablespoons finely chopped yellow onion Adding aroma and sweetness
- 2 tablespoons whole-fat Greek yogurt Bringing creaminess and moisture
- 1 tablespoon chopped fresh thyme leaves Lending an earthy flavor
- 2 teaspoons chopped fresh sage leaves Adding depth and warmth
- 2 teaspoons Worcestershire sauce Providing umami
- 1 teaspoon kosher salt Enhancing flavor
- 1/4 teaspoon freshly ground black pepper Adding a hint of spice
- 1 pound (94% lean) ground turkey Lean yet flavorful
- 1/2 cup panko bread crumbs Introducing crunch and lightness
Cranberry Glaze
- 1 cup canned or homemade cranberry sauce Contributing tang and sweetness
- 1 tablespoon apple cider vinegar Adding brightness
- 1 tablespoon pure maple syrup Enhancing the glaze’s depth
- 1 tablespoon whole grain mustard For a tangy kick
- 1 teaspoon finely grated orange zest Infusing citrus notes
- 1/4 teaspoon kosher salt To taste
- Freshly ground black pepper to taste
For Frying
- 2 tablespoons extra-virgin olive oil For frying
For Serving
- Mashed potatoes mashed potatoes The perfect creamy base for serving
Instructions
Preparation
- In a large bowl, crack the egg and beat it with a fork until blended. Add the finely chopped onion, creamy yogurt, fresh thyme, aromatic sage, Worcestershire sauce, kosher salt, and freshly ground black pepper. Mix thoroughly until well combined.
- Introduce the ground turkey and panko bread crumbs to the egg mixture. Using clean hands, gently combine everything, being careful not to overwork the meat. Form tablespoon-sized balls and place them on a plate. Cover and refrigerate for about 15 minutes.
Making the Cranberry Glaze
- Whisk together the cranberry sauce, apple cider vinegar, maple syrup, whole grain mustard, orange zest, salt, and pepper in a medium bowl until smooth and well combined.
Cooking
- In a skillet, heat the extra-virgin olive oil over medium heat. Once hot, gently add the meatballs to the skillet. Cook until golden brown on one side, about 4 minutes, then carefully flip to brown the other side for about 3 minutes.
- Pour the cranberry sauce mixture over the meatballs in the skillet, stirring gently to coat them evenly. Let it simmer until the sauce thickens and the meatballs reach an internal temperature of 165°F, about 3 to 5 more minutes of cooking.
Serving
- Serve the turkey meatballs over a fluffy bed of creamy mashed potatoes and enjoy the comforting meal.
Notes
For faster cooking, have all ingredients prepped in advance. Common mistakes include overmixing the meat mixture and overcrowding the pan. Consider swapping ground turkey for finely chopped vegetables or using whole wheat panko for added fiber.