Harvest Turkey Meatballs with Cranberry Glaze are a delightful mix of tender turkey meatballs paired with a sweet and tangy cranberry sauce that really brings out the fall flavors. The meatballs are juicy and flavorful, made even better with a glaze that adds a pop of brightness and a touch of holiday spirit. It’s a dish that’s both comforting and a little special at the same time.
I love making these meatballs when I want something easy to prepare but a little different from the usual dinner. The cranberry glaze is my favorite part—it’s simple to whip up, and the tartness balances the mildness of the turkey perfectly. Plus, it only takes a few ingredients, which makes cooking less stressful and more enjoyable in my busy week.
This dish is great for sharing at family dinners or casual get-togethers. I like serving it with a side of roasted veggies or some warm, crusty bread to soak up the glaze. I find that everyone always asks for seconds, and it’s fun to see how a simple twist like cranberry glaze can turn turkey meatballs into a real crowd-pleaser.
Key Ingredients & Substitutions
Ground turkey: Lean turkey keeps these meatballs light and healthy. You can swap turkey for ground chicken or even a light pork mix if you want a bit more fat and richness.
Breadcrumbs: Breadcrumbs help hold the meatballs together. I like using panko for extra lightness, but regular breadcrumbs work fine. For gluten-free, try crushed gluten-free crackers or oats.
Cranberries: Fresh or frozen cranberries both work well. If you don’t have cranberries, a mix of red currants or pomegranate seeds can add a tangy twist to the glaze.
Balsamic vinegar: It adds depth to the glaze, but apple cider vinegar makes a nice substitute. You can skip vinegar entirely but expect a slightly less tangy flavor.
How Can I Make Tender, Juicy Turkey Meatballs?
Turkey is lean, so meatballs can dry out easily. Here’s how to keep them juicy:
- Mix ingredients gently without overworking; overmixing makes meat tough.
- Add moisture with egg and milk—this helps bind and tenderize.
- Use breadcrumbs to trap juices inside the meatballs.
- Don’t crowd meatballs when frying; cook in batches for even browning.
- Finishing meatballs simmered in cranberry glaze adds extra moisture and flavor.
These steps keep the meatballs soft and full of flavor, perfect for soaking up the cranberry glaze.
Equipment You’ll Need
- Large mixing bowl – I use this to mix all the meatball ingredients easily.
- Small scoop or spoon – makes shaping uniform meatballs for even cooking.
- Heavy skillet or frying pan – great for browning the meatballs on the stovetop.
- Kitchen spoon or spatula – for stirring and turning the meatballs in the skillet.
- Saucepan – perfect for simmering the cranberry glaze until thickened.
- Serving dish or platter – for presenting the finished meatballs with the glaze.
Flavor Variations & Add-Ins
- Swap turkey for ground chicken or beef to change the flavor profile or use vegetarian meat substitutes for a plant-based version.
- Add chopped fresh herbs like thyme, sage, or parsley in the meat mixture for extra aroma.
- Sprinkle some crumbled feta or goat cheese into the meatball mixture for a creamy, tangy surprise.
- Use orange or apple juice instead of water in the glaze for a sweeter, fruitier flavor twist.
Harvest Turkey Meatballs with Cranberry Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground turkey (preferably lean)
- ½ cup breadcrumbs (plain or panko)
- ¼ cup finely chopped onion
- 1 garlic clove, minced
- ¼ cup grated Parmesan cheese (optional)
- 1 large egg
- ¼ cup milk
- 1 teaspoon dried sage or poultry seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- ½ cup water
- ⅓ cup brown sugar or maple syrup
- 1 tablespoon balsamic vinegar or apple cider vinegar
- ¼ teaspoon ground cinnamon (optional)
- 1 sprig fresh rosemary (plus extra for garnish)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 20 minutes to cook the meatballs and glaze, and a few extra minutes for resting and serving. In total, expect around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, gently mix together the ground turkey, breadcrumbs, onion, garlic, Parmesan (if using), egg, milk, dried sage, salt, and pepper. Mix just until combined—try not to overwork the meat to keep the meatballs tender.
2. Shape the Meatballs:
Using your hands or a scoop, form the mixture into small 1-inch meatballs and place them evenly on a plate or sheet.
3. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan. Cook for about 3–4 minutes on each side, turning gently to brown all sides. They don’t need to be fully cooked now. Remove the meatballs and set aside.
4. Make the Cranberry Glaze:
In the same skillet, add cranberries, water, brown sugar or maple syrup, balsamic vinegar, cinnamon (if using), rosemary sprig, and a pinch of salt. Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally until the cranberries burst and the sauce thickens.
5. Combine Meatballs and Glaze:
Return the meatballs to the skillet with the glaze. Simmer gently for another 8–10 minutes, turning the meatballs to coat them with the glaze and to ensure they cook through.
6. Serve:
Remove the rosemary sprig, transfer the meatballs to a dish, spoon extra glaze over the top, and garnish with fresh rosemary sprigs. Serve warm.
7. Optional Serving Suggestions:
Enjoy these meatballs with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up the delicious cranberry glaze. It’s a wonderful fall or holiday meal!
Can I Use Frozen Ground Turkey for the Meatballs?
Yes, you can! Just be sure to fully thaw the turkey in the refrigerator overnight before mixing. This helps ensure even cooking and proper texture in your meatballs.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, you can use crushed crackers, oats, or even cooked quinoa as a binder. Just keep the quantity similar to maintain the right texture.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and shape the meatballs a day ahead, refrigerate them, and cook just before serving. The cranberry glaze can also be made in advance and reheated gently.
How Should I Store Leftovers?
Store any leftover meatballs and glaze in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the meatballs.
