Cranberry Glazed Turkey Meatballs
Delicious turkey meatballs enveloped in a rich, tangy cranberry sauce, perfect for family dinners or gatherings.
Ingredients
For the meatballs
- 1 large egg Acts as a binding agent.
- 3 Tbsp finely chopped yellow onion Adds sweet, aromatic flavor.
- 2 Tbsp whole fat Greek yogurt Contributes creaminess.
- 1 Tbsp chopped fresh thyme leaves Infuses earthy notes.
- 2 tsp chopped fresh sage leaves Adds warmth and depth.
- 2 tsp Worcestershire sauce Enhances savory flavor.
- 1 tsp kosher salt Balances flavors.
- 1/4 tsp freshly ground black pepper Adds a subtle kick.
- 1 lb 94 percent lean ground turkey Main protein ingredient.
- 1/2 cup panko bread crumbs Helps bind the meatballs.
For the sauce
- 1 cup canned or homemade cranberry sauce Essential for the glaze.
- 1 Tbsp apple cider vinegar Adds brightness.
- 1 Tbsp pure maple syrup Balances tartness.
- 1 Tbsp whole grain mustard Enhances flavor complexity.
- 1 tsp finely grated orange zest Adds citrus aroma.
- 1/4 tsp kosher salt (for sauce) Ensures well-rounded flavor.
- to taste freshly ground black pepper For additional flavor.
For cooking
- 2 Tbsp extra virgin olive oil For browning the meatballs.
- as needed mashed potatoes For serving.
Instructions
Preparation
- In a large bowl, crack the egg and beat it with a fork until blended.
- Add the finely chopped onion, Greek yogurt, thyme, sage, Worcestershire sauce, kosher salt, and black pepper. Beat with a fork to combine thoroughly.
- Introduce the ground turkey and panko bread crumbs into your mixture. Using clean hands, mix until just combined.
- Mold the mixture into tablespoon-sized meatballs and refrigerate for about 15 minutes.
Making the Sauce
- In a medium bowl, whisk together the cranberry sauce, apple cider vinegar, maple syrup, mustard, orange zest, kosher salt, and black pepper until well combined.
Cooking the Meatballs
- Heat the olive oil in a skillet over medium heat. Cook the meatballs until golden brown, about 4 minutes, then turn for another 3 minutes.
- Add the cranberry sauce mixture to the skillet and gently stir to coat the meatballs. Let simmer until the sauce thickens and the meatballs are cooked through, about 3 to 5 minutes.
Serving
- Serve over a bed of creamy mashed potatoes.
Notes
Ensure ingredients are at room temperature for better binding. Don't overmix to keep meatballs tender. Let the cranberry sauce simmer gently.