Turkey & Cranberry Meatballs – Sweet, Savory & Perfectly Cozy

Byarlo Jack
Turkey & Cranberry Meatballs

Tender, juicy, and bursting with festive flavor, these Turkey & Cranberry Meatballs are a delicious twist on a classic. Lean ground turkey is mixed with herbs, breadcrumbs, and a touch of cranberry sauce, then baked to golden perfection and glazed with a tangy-sweet cranberry sauce. They’re warm, comforting, and irresistibly craveable—perfect for cozy dinners, holiday parties, or a simple weeknight meal with a seasonal spin. Whether served over mashed potatoes, rice, or tucked into sliders, these meatballs bring all the comfort of the holidays in every bite.

Why You’ll Love These Turkey & Cranberry Meatballs

If you love the sweet-savory combo of turkey and cranberry, this recipe is a must-try. These meatballs are moist and flavorful thanks to the addition of cranberry sauce and a well-balanced blend of spices. They’re baked—not fried—so they’re lighter but still satisfying. Plus, the sticky cranberry glaze gives them a beautiful finish that feels a little bit fancy but couldn’t be easier. Serve them as a main dish, holiday appetizer, or meal prep favorite—they’re versatile, wholesome, and seriously delicious.

Ingredients You’ll Need

These meatballs use simple, wholesome ingredients you may already have in your pantry or fridge. The secret to their flavor is the combination of herbs, tangy cranberry sauce, and lean turkey that stays moist and tender after baking. Here’s everything you’ll need to get started:

For the Meatballs:

  • 1 lb ground turkey
  • ½ cup breadcrumbs (panko or regular)
  • 1 egg
  • 2 tbsp milk
  • ¼ cup cranberry sauce (whole berry or jellied)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • Salt and pepper, to taste

For the Cranberry Glaze:

  • ½ cup cranberry sauce
  • 2 tbsp balsamic vinegar or orange juice
  • 1 tbsp honey or maple syrup
  • Optional: pinch of red pepper flakes

Health Benefits at a Glance

Made with lean ground turkey and baked instead of fried, these meatballs are a lighter alternative to traditional beef or pork meatballs. Cranberries add antioxidants and natural sweetness, while herbs and spices bring big flavor without extra fat or calories. They’re a great source of protein and ideal for balanced, satisfying meals.

  • Calories: ~180 per serving (3–4 meatballs with glaze)
  • Protein: 18g
  • Carbs: 10g
  • Fat: 8g
  • Naturally dairy-free & easy to make gluten-free with GF breadcrumbs

How Long It Takes

These meatballs are weeknight-friendly and can be made start-to-finish in under 40 minutes. Prep is quick, and the oven does the work while you warm the glaze. It’s a low-stress recipe with high-impact flavor.

  • Prep Time: 10–15 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 30–40 minutes

Step-by-Step Instructions

Making these meatballs couldn’t be easier. With just a few simple steps, you’ll have a flavorful dish that looks and tastes like it took hours to prepare. Here’s how to do it:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
  2. In a large bowl, mix together all meatball ingredients: ground turkey, breadcrumbs, egg, milk, cranberry sauce, garlic powder, onion powder, thyme, salt, and pepper.
  3. Roll into 1.5-inch balls (about 16–18 meatballs) and place on the baking sheet.
  4. Bake for 20–25 minutes, until golden and cooked through (internal temp of 165°F).
  5. Meanwhile, make the glaze: in a small saucepan, combine cranberry sauce, balsamic vinegar or orange juice, honey, and red pepper flakes. Simmer on low until smooth and slightly thickened (5–7 minutes).
  6. Toss cooked meatballs in glaze or drizzle over the top before serving.

Easy Variations to Try

These meatballs are super adaptable. You can swap ingredients based on what’s in your pantry or play with flavors to make them your own. Here are some delicious variations to try:

  • Use ground chicken instead of turkey
  • Add finely chopped fresh sage or rosemary for a deeper herb flavor
  • Mix in a tablespoon of Dijon mustard for tang
  • Make it spicy with chili flakes or hot honey
  • Swap cranberry glaze for BBQ sauce or teriyaki for a non-holiday twist

Storage & Reheating Tips

These meatballs store and reheat beautifully, making them perfect for meal prep or leftovers. The cranberry glaze keeps them moist and flavorful the next day.

  • Refrigerate in an airtight container for up to 4 days
  • Reheat gently in the microwave or on the stovetop with a splash of water or broth
  • Freeze cooked meatballs (without glaze) for up to 2 months—reheat and toss in fresh glaze before serving

What to Serve With Turkey & Cranberry Meatballs

These meatballs are incredibly versatile and can be dressed up or down depending on the occasion. Here are some great ways to round out the meal:

  • Mashed potatoes or sweet potato mash
  • Steamed green beans or roasted Brussels sprouts
  • Wild rice or couscous
  • Sliders or dinner rolls for mini sandwiches
  • A simple arugula salad with lemon vinaigrette

Make It Kid-Friendly

These meatballs are naturally appealing to kids thanks to their sweet glaze and soft texture, but here are a few ways to make them even more family-friendly:

  • Use jellied cranberry sauce for a smoother glaze
  • Serve with mac & cheese or mashed potatoes
  • Skip red pepper flakes if kids are sensitive to spice
  • Turn them into fun meatball sliders with mini buns
  • Offer a side of ketchup or yogurt dip if they’re picky

Chef’s Tips for Success

A few small techniques can help these meatballs turn out moist, flavorful, and perfectly glazed every time. Here’s what to keep in mind:

  • Don’t overmix the meatball mixture—mix just until combined
  • Use a cookie scoop for uniform size and even cooking
  • Bake on parchment paper for easy cleanup
  • Glaze the meatballs while they’re still warm to help it stick
  • Add a little extra cranberry sauce on the side for dipping

Final Thoughts – A Festive Twist on Comfort Food

These Turkey & Cranberry Meatballs bring a little holiday magic to any night of the week. They’re comforting, wholesome, and packed with flavor in every bite. Whether you serve them as a seasonal appetizer, pair them with cozy sides for dinner, or meal prep them for weekday lunches, they offer the perfect balance of sweet, savory, and satisfying. Pin this recipe, save it for your next gathering, or just enjoy a little taste of the holidays any time of year.

FAQS

Yes, dried cranberries work well, especially if you’re adding them to the meat mixture for texture and sweetness. For a sauce or glaze, though, stick with cranberry sauce or jelly for that signature tangy finish.

Definitely. You can prep and shape the meatballs a day in advance, then cover and refrigerate until ready to cook. They also freeze beautifully either before or after baking.

Baking is the easiest, most hands-off method and keeps the meatballs tender and juicy. Pan-frying adds a crisp exterior, so it’s great if you want extra texture. You can also simmer them in cranberry sauce for more flavor.

Yes! Ground chicken is a fine substitute and works nearly the same. Just make sure it’s not too lean or the meatballs may turn out dry. You can add a bit of olive oil or a splash of milk to keep the mixture moist.

Use a binder like breadcrumbs or oats, and don’t overmix the meat. A splash of milk or a bit of finely grated onion can also add moisture. Be sure not to overbake—remove them once they hit 165°F internal temp.

That depends on the recipe style. You can either mix a small amount into the meatball mixture for sweetness or use it solely as a glaze or dipping sauce after baking. Some recipes do both!