Description
These Cranberry-Glazed Turkey Meatballs are a flavorful and festive dish perfect for any occasion. Ground turkey meatballs are seasoned with fresh herbs and spices, then pan-seared to golden perfection before being simmered in a tangy and sweet cranberry glaze. Served over creamy mashed potatoes, this meal combines savory and fruity flavors for a delightful and comforting experience.
Ingredients
Meatballs
- 1 large egg
- 3 tbsp. finely chopped yellow onion
- 2 tbsp. whole-fat Greek yogurt
- 1 tbsp. chopped fresh thyme leaves
- 2 tsp. chopped fresh sage leaves
- 2 tsp. Worcestershire sauce
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 lb. (94% lean) ground turkey
- 1/2 cup panko bread crumbs
Cranberry Glaze
- 1 cup canned or homemade cranberry sauce
- 1 tbsp. apple cider vinegar
- 1 tbsp. pure maple syrup
- 1 tbsp. whole grain mustard
- 1 tsp. finely grated orange zest
- 1/4 tsp. kosher salt
- Freshly ground black pepper, to taste
For Cooking
- 2 tbsp. extra-virgin olive oil
- Mashed potatoes, for serving
Instructions
- Prepare Meatball Mixture: In a large bowl, crack the egg and beat it with a fork until well blended. Add finely chopped onion, Greek yogurt, fresh thyme, sage, Worcestershire sauce, kosher salt, and black pepper. Mix these ingredients together thoroughly using the fork.
- Add Turkey and Bread Crumbs: Incorporate the ground turkey and panko bread crumbs into the bowl. Mix the ingredients carefully with clean hands until everything is combined evenly, ensuring the mixture holds together well.
- Form Meatballs and Chill: Shape the turkey mixture into tablespoon-sized meatballs and place them on a large plate. Cover the plate and refrigerate the meatballs for about 15 minutes to help them firm up before cooking.
- Make Cranberry Glaze: In a medium bowl, whisk together the cranberry sauce, apple cider vinegar, maple syrup, whole grain mustard, orange zest, kosher salt, and freshly ground black pepper until smooth and well combined.
- Cook Meatballs: Heat extra-virgin olive oil in a high-sided 12-inch cast-iron or nonstick skillet over medium heat until hot. Add the meatballs and cook without stirring until the bottoms are golden brown, about 4 minutes. Carefully turn the meatballs and cook the other side until browned, approximately 3 minutes more.
- Add Sauce and Simmer: Pour the prepared cranberry glaze over the browned meatballs. Gently stir to coat the meatballs evenly with the sauce. Let the mixture simmer gently until the sauce thickens and the internal temperature of the meatballs reaches 165°F (74°C), about 3 to 5 minutes more.
- Serve: Divide mashed potatoes among serving plates. Spoon the cranberry-glazed turkey meatballs and sauce over the mashed potatoes and serve hot for a comforting and flavorful meal.
Notes
- You can use homemade cranberry sauce or store-bought for convenience.
- Finely chopping the fresh herbs ensures even distribution of flavor in the meatballs.
- Be careful not to overcrowd the skillet to allow proper browning of meatballs.
- Use a meat thermometer to ensure the meatballs are safely cooked through to 165°F.
- For a lower-fat version, consider using extra-lean ground turkey and reducing the amount of olive oil.
- Mashed potatoes can be prepared ahead and reheated for easy serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
