Name: Mini Turkey Meatballs with Cranberry Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground turkey; 1 egg; ½ cup breadcrumbs; 2 garlic cloves, minced; ¼ cup grated onion; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; 1 tablespoon olive oil; 1 cup cranberry sauce; ¼ cup barbecue sauce; 1 tablespoon balsamic vinegar

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Introduction

These Mini Turkey Meatballs with Cranberry Glaze are a perfect blend of savory and sweet, making them an ideal appetizer or party snack. Juicy turkey meatballs get a festive twist from a tangy cranberry and barbecue sauce glaze that’s sure to impress your guests.

A white rectangular plate holds twelve small round meatballs, each dipped in a shiny dark red glaze with a sticky texture, and topped with a light wooden pick. The meatballs are arranged in neat rows, with sprigs of fresh green rosemary placed between and around them. Bright red cranberries are scattered on the plate and on the white marbled surface beneath. To the side, a bowl filled with more red cranberries and additional rosemary sprigs lie next to a mustard-colored cloth napkin with green rosemary on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground turkey
1 egg
½ cup breadcrumbs
2 garlic cloves, minced
¼ cup grated onion
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 tablespoon olive oil
1 cup cranberry sauce
¼ cup barbecue sauce
1 tablespoon balsamic vinegar

Instructions

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2: In a bowl, mix ground turkey, egg, breadcrumbs, garlic, grated onion, parsley, salt, and pepper until just combined. Shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
Step 3: Drizzle the meatballs lightly with olive oil and bake for 18-20 minutes, or until they are cooked through and golden brown.
Step 4: While the meatballs bake, combine cranberry sauce, barbecue sauce, and balsamic vinegar in a small saucepan over medium heat. Stir until the glaze is warm and glossy.
Step 5: Toss the baked meatballs in the cranberry glaze to coat evenly. Serve warm, optionally skewered with festive picks, alongside any extra glaze for dipping.

Tips & Variations

For a crispier exterior, broil the meatballs for 1-2 minutes after baking, watching carefully to prevent burning.
Substitute ground chicken or pork if you prefer a different flavor.
Add a pinch of red pepper flakes to the glaze for a subtle spicy kick.
Use fresh cranberries cooked down with sugar if you prefer homemade cranberry sauce.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat, adding a splash of water or extra glaze to keep them moist.

How to Serve

A white plate with a gray rim holds about ten round meatballs, each with visible green herbs and white bits inside, giving them a textured look. On top of each meatball, there is a bright red cranberry sauce, which is chunky with whole and crushed cranberries, some juice dripping down the sides. Around the plate and in the background, there are loose whole cranberries and green parsley leaves scattered on a white marbled surface. In the background, there is a white bowl with more cranberry sauce inside. The image is bright, fresh-looking, and focused on the colorful contrast between the red sauce and the beige meatballs photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and bake the meatballs a day in advance. Store them chilled and warm them with the glaze just before serving.

Can I freeze the meatballs?

Absolutely. Freeze baked meatballs on a tray first, then transfer to a freezer-safe container. They keep well for up to 3 months. Thaw overnight in the fridge before reheating.