Harvest Turkey Meatballs with Cranberry Glaze are a comforting and tasty mix of tender turkey meatballs paired with a sweet and tangy cranberry glaze that feels like fall in every bite. These meatballs are packed with warm spices and fresh herbs, and the cranberry glaze adds a lovely burst of flavor that makes the dish special without being too complicated.
I love making these when I want a meal that feels cozy but also a bit festive. The cranberry glaze is my favorite part—it’s just the right balance of sweet and tart, and it sticks to the meatballs perfectly. Sometimes I add a little orange zest to the glaze for a fresh twist that brightens up the whole dish. I always make an extra batch because everyone ends up going back for seconds!
These meatballs work great as a main dish with some simple mashed potatoes or roasted vegetables, but I also love serving them as party appetizers. They’re perfect for sharing around a table with friends and family during the cooler months when you want something warm and satisfying. It’s a recipe I keep coming back to, especially when I want a little taste of fall comfort food that everyone enjoys.
Key Ingredients & Substitutions
Ground Turkey: This is lean and light, making the meatballs tender and healthy. If you want a juicier result, try ground chicken or a mix of turkey and pork. Avoid overworking the meat to keep them soft.
Panko Breadcrumbs: These keep the meatballs fluffy. If you don’t have panko, regular breadcrumbs or crushed crackers work well. For gluten-free, swap with gluten-free breadcrumbs.
Parmesan Cheese: Adds a subtle salty, nutty flavor. If you want a dairy-free version, omit or replace with nutritional yeast for a cheesy taste.
Cranberries & Cranberry Sauce: Fresh or frozen cranberries give tartness, while cranberry sauce adds sweetness and thickness to the glaze. If you don’t have cranberry sauce, use extra brown sugar and a little orange juice to achieve a similar effect.
Spices (Sage, Cinnamon, Cloves): These warm spices add a nice fall touch. You can replace dried sage with fresh thyme or rosemary. Adjust cinnamon and cloves to taste if you prefer a milder glaze.
How Can I Make Moist and Tender Turkey Meatballs?
Turkey can dry out quickly, so these tips will help:
- Use panko breadcrumbs and an egg to lock in moisture.
- Don’t overmix the meat when combining ingredients; mix just until combined.
- Form even-sized meatballs to ensure they cook uniformly.
- Cook meatballs gently in medium heat olive oil, turning carefully to brown all sides without drying them out.
- Avoid overcrowding the pan to keep the temperature steady for even cooking.
These small steps keep your meatballs juicy and tender!
Equipment You’ll Need
- Large mixing bowl – I like using a roomy bowl to combine all the ingredients easily without spilling.
- Small scoop or spoon – helps form evenly sized meatballs for uniform cooking.
- Skillet or frying pan – perfect for browning the meatballs on the stove.
- Saucepan – for simmering the cranberry glaze and thickening it to a nice consistency.
- Slotted spoon or tongs – to handle the hot meatballs without breaking them apart.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or beef for a different flavor profile depending on your preference.
- Add chopped walnuts or toasted pecans into the meat mixture for extra crunch.
- Mix in chopped fresh herbs like rosemary or thyme instead of parsley for a different aroma.
- For a spicy kick, stir in a pinch of cayenne pepper or hot sauce into the glaze before simmering.
Harvest Turkey Meatballs with Cranberry Glaze
Ingredients You’ll Need:
For the Turkey Meatballs:
- 1 lb ground turkey
- 1/3 cup panko breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp finely chopped fresh parsley
- 1 tsp dried sage
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup cranberry sauce (whole berry or jellied)
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Zest of 1 orange (optional, for brightness)
To Garnish:
- Fresh chopped parsley or thyme sprigs
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking, plus 10 minutes for simmering the cranberry glaze. In total, expect around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, gently mix ground turkey, panko breadcrumbs, chopped onion, minced garlic, Parmesan cheese, egg, parsley, dried sage, cinnamon, salt, and black pepper. Be careful not to overwork the mixture — just combine until everything is evenly mixed.
2. Shape the Meatballs:
Use your hands or a small ice cream scoop to form the mixture into 1 to 1 ½ inch meatballs. Place them on a plate or baking sheet, ready to cook.
3. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Working in batches, add the meatballs, making sure not to crowd the pan. Cook each side for about 5 minutes, turning gently so they brown evenly and cook through. Once done, transfer them to a plate and set aside.
4. Make the Cranberry Glaze:
In a saucepan over medium heat, mix together fresh or frozen cranberries, cranberry sauce, brown sugar, apple cider vinegar, water, cinnamon, cloves, salt, and orange zest if using. Bring the mixture to a gentle boil, then lower the heat and simmer for about 10 minutes until the cranberries burst and the glaze becomes thick and glossy. Stir occasionally.
5. Coat the Meatballs:
Place the cooked meatballs back in the skillet or a large mixing bowl. Pour the warm cranberry glaze over them, gently tossing until the meatballs are fully coated with that beautiful, sticky glaze.
6. Serve and Garnish:
Transfer meatballs to a serving dish and sprinkle chopped parsley or fresh thyme sprigs on top for a fresh, colorful touch. Serve warm and enjoy!
Can I Use Frozen Ground Turkey for the Meatballs?
Yes, you can! Just be sure to thaw the ground turkey fully in the refrigerator overnight before mixing. This helps the meatballs hold together better and ensures even cooking.
Can I Bake Instead of Frying the Meatballs?
Absolutely! Preheat your oven to 400°F (200°C), place the meatballs on a parchment-lined baking sheet, and bake for about 15-20 minutes until cooked through and lightly browned. Then toss with the cranberry glaze as usual.
How Should I Store Leftover Meatballs?
Cool the meatballs to room temperature and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or extra glaze if they seem dry.
Can I Make the Cranberry Glaze Ahead of Time?
Yes, the glaze can be made a day ahead and refrigerated. Warm it gently before tossing with the meatballs to refresh its glossy texture and flavor.