Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Turkey Meatballs with Orange-Ginger Cranberry Chutney Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 28 servings
  • Diet: Low Fat

Description

Delight in these juicy cranberry turkey meatballs baked to perfection and served with a zesty homemade cranberry chutney. This flavorful dish combines tender ground turkey meatballs infused with orange zest and fresh herbs, paired with a sweet and tangy cranberry chutney featuring ginger, mustard seeds, and cider vinegar for an irresistible burst of taste. Perfect as a festive appetizer or a wholesome main course.

Ingredients

Turkey Meatballs

  • 1 lb ground turkey
  • 2 garlic cloves, minced
  • 1/4 cup yellow onion, finely chopped
  • 2 tablespoons fresh parsley, finely minced
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg, lightly beaten
  • 1/2 cup dry breadcrumbs

Cranberry Chutney

  • 3 teaspoons vegetable oil
  • 1 shallot, minced
  • 3 teaspoons freshly grated ginger
  • 1 teaspoon yellow mustard seeds
  • 3 cups fresh or frozen cranberries
  • 1 cup light brown sugar, packed
  • 3/4 cup water
  • 1 tablespoon orange zest
  • 1 tablespoon cider vinegar

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and for easy cleanup.
  2. Mix meatball ingredients: In a large bowl, combine ground turkey, minced garlic, finely chopped yellow onion, fresh parsley, orange zest, salt, pepper, beaten egg, and dry breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated to form a uniform mixture.
  3. Shape meatballs: Shape the turkey mixture into 28-30 evenly sized 1-inch meatballs. Place the formed meatballs evenly spaced on the prepared baking sheet ensuring they are not touching to allow even cooking.
  4. Bake meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-18 minutes or until cooked through and the internal temperature reaches 165°F. Remove from oven and set aside.
  5. Start cranberry chutney: In a skillet over medium heat, warm the vegetable oil until shimmering. Add the minced shallots, freshly grated ginger, and yellow mustard seeds. Cook for about 1 minute until the shallots soften and the mixture is aromatic.
  6. Add cranberries and simmer: Stir in the fresh or frozen cranberries, light brown sugar, water, and orange zest. Mix well to combine all ingredients evenly. Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, until the cranberries burst and the chutney thickens, approximately 10 minutes.
  7. Finish chutney: Remove the skillet from heat and stir in the cider vinegar to add a tangy depth to the chutney. Allow it to cool slightly before serving.
  8. Serve: Plate the warm turkey meatballs accompanied by generous spoonfuls of cranberry chutney. Enjoy this tasty dish as an appetizer or main with your favorite sides.

Notes

  • For best results, use fresh or thawed cranberries to ensure proper cooking and flavor.
  • You can substitute ground turkey with ground chicken if preferred.
  • If you want a gluten-free option, use gluten-free breadcrumbs.
  • The meatballs can be made ahead and refrigerated before baking to save time.
  • Leftover chutney can be stored refrigerated for up to 5 days and used as a spread or condiment.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cranberry-turkey-meatballs-with-orange-ginger-cranberry-chutney-recipe/