Cranberry-Glazed Turkey Meatballs
These tender meatballs glazed in vibrant cranberry sauce offer a delightful burst of sweetness and tang, ideal for quick dinners and festive gatherings.
Ingredients
Meatball Base
- 1 large large egg, beaten To blend into the mixture
- 3 tablespoons finely chopped yellow onion Adds a hint of sweetness
- 2 tablespoons whole-fat Greek yogurt Contributes creaminess and rich texture
- 1 tablespoon chopped fresh thyme leaves Brings aromatic undertones
- 2 teaspoons chopped fresh sage leaves Imparts an earthy flavor
- 2 teaspoons Worcestershire sauce Enhances umami experience
- 1 teaspoon kosher salt Essential for flavor enhancement
- 1/4 teaspoon freshly ground black pepper Adds subtle kick
- 1 pound ground turkey (94% lean) Keeps the dish light
- 1/2 cup panko bread crumbs Provides lovely crunch
Cranberry Glaze
- 1 cup canned or homemade cranberry sauce The star glaze of the dish
- 1 tablespoon apple cider vinegar For zingy freshness
- 1 tablespoon pure maple syrup Lends natural sweetness
- 1 tablespoon whole grain mustard For a hint of tang
- 1 teaspoon finely grated orange zest Brightens overall flavor
- 1/4 teaspoon kosher salt Balances sweetness
- freshly ground black pepper to taste To enhance flavors
Cooking Essentials
- 2 tablespoons extra-virgin olive oil Essential for sautéing
Instructions
Preparation
- Crack the egg into a large bowl and beat until blended. Add chopped onion, Greek yogurt, thyme, sage, Worcestershire sauce, salt, and pepper. Mix to combine.
- Gently incorporate ground turkey and panko bread crumbs into the mixture. Avoid overmixing to keep meatballs tender. Form into tablespoon-sized balls and refrigerate for 15 minutes.
Cooking
- Prepare the cranberry glaze by whisking together cranberry sauce, apple cider vinegar, maple syrup, mustard, orange zest, salt, and pepper in a medium bowl until smooth.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook until golden brown, about 4 minutes on one side, then flip and cook for another 3 minutes.
- Carefully add the cranberry sauce to the skillet, stirring to coat meatballs. Simmer until sauce thickens and meatballs reach an internal temperature of 165°F, about 3 to 5 minutes.
- Serve the meatballs over mashed potatoes, soaking in the cranberry sauce.
Notes
Chill meatballs before cooking to help hold their shape. Use a meat thermometer for accurate cooking. Avoid overcrowding the pan for better browning. Customize the sauce with herbs or spices.