The Best Cranberry & Apple Glazed Turkey Meatballs

 

If you love cozy, comforting flavors but don't want to have to put in a lot of effort, these tender turkey meatballs bring all the magic in one easy dish. Lean ground turkey, tart apple, and sweet dried cranberries come together in the softest, juiciest meatballs — and then they’re coated in a glossy cranberry‑apple glaze that’s sweet, tangy, and completely irresistible.

This recipe captures everything we crave about winter cooking: simple ingredients, warm spices, and a sauce so good you’ll want to eat it with a spoon (but save it for the meatballs!). They make a beautiful appetizer for entertaining and game nights, or a delicious main dish any night of the week.

 

I use ground turkey a lot. In fact I would rather eat ground turkey than I would ground beef. It's cheaper and I like the flavor and texture much better. This meatball recipe is a really fabulous way to use ground turkey that everyone always loves. Nobody ever misses the beef!  I guarantee!! 

The real star here is the sauce. I am always surprised when a few simple ingredients are put together and come out so fabulously tasty.  Here we have a bit of unsweetened applesauce  . . .  some Balsamic vinegar for a tang . . .  orange juice, maple syrup and some finely grated orange zest.

Whether you decide to serve this as a main dish, or as an appetizer, the end result is phenomenal. There is no other word to describe it! The meatballs always come out tender and juicy and that sauce is really delicious!  Quick, easy and budget friendly, this is a real family pleaser of a recipe!

 

INGREDIENTS NEEDED TO MAKE 

CRANBERRY & APPLE GLAZED TURKEY MEATBALLS

Some fairly simple ingredients. You know me, I don't do complicated or faffy if I can possibly help it!

For the meatballs:

• 1 pound of lean ground turkey
• 1/3 cup (45g) dried cranberries, chopped
• 1 tart apple, peeled and grated
• 1/2 cup (60g) dry bread crumbs 
• 1 large free range egg, beaten
• 1 tsp each onion granules and dried sage
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the sauce:

• 1 cup (280g) whole berry cranberry sauce 
• 1/4 cup (2 dessert spoons) of unsweetened applesauce 
• 2 TBS balsamic vinegar
• 2 TBS pure maple syrup
• 1 TBS orange juice
• the finely grated zest of one orange

 

I try to use lean ground turkey if I can.  That's because I am always trying to watch my fat intake. You can certainly use any kind of ground turkey that you want.  You could even use ground pork, chicken or beef for that matter!  All would work well.

Try to chop the cranberries for the meatballs fairly fine. You want to hold the meatballs together and if the chunks of berries are too large that might compromise that.  Also do grate the apple, don't chop it. Use a good cooking type of apple.  A cooking apple is tart  to the taste and doesn't generally hold its shape when cooked.

 

You can use either whole or smooth cranberry sauce. It is a matter of personal preference. I don't mind the whole berries in the sauce.

Do make sure you use unsweetened applesauce so that the sauce it not too sweet.

Use a good Balsamic Vinegar and a good quality/grade of Maple Syrup.

You can use either freshly squeezed orange juice or a bottled orange juice. Personally I think fresh is better.

 

HOW TO MAKE 

CRANBERRY & APPLE GLAZED TURKEY MEATBALLS

These are not hard to make at all. Just stir the meatball ingredients together, shape and bake. While they are baking you can make that tasty sauce/glaze.

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with baking paper and lightly oil the paper.

Mix the ground turkey together with the bread crumbs, egg, all of the seasonings and spices, the grated apple and the chopped dried cranberries, until well combined.  Shape into meatballs using a light touch.  Try not to compact them too much.  Place them into a single layer on the baking sheet.

Bake in the preheated oven for 12 to 15 minutes, until golden brown and cooked through. The juices should run clear.

 

While the meatballs are cooking make the sauce by combining all of the ingredients in a saucepan, whisking until heated through and well combined.  

Add the cooked meatballs, turning to coat them in the sauce. Transfer to a serving platter and garnish with some chopped parsley if desired.  Serve hot.

 

HINTS AND SERVING SUGGESTIONS

• The sauce is so delicious you will want to eat it with a spoon, but please don't!  You need it for the meatballs! Together the meatballs and sauce are incredibly delicious. 
• You can make them ahead of time and keep them warm in a slow cooker on low for several hours.  You decide. Or in a chafing dish if you are serving them as an appetizer.
• If you are serving these as an appetizer you might want to double the sauce ingredients so that there is plenty to go around.
• You might want to double the sauce anyways.  Your family is going to absolutely love it!  Sweet, tangy and delicious!
• If serving this as a main dish, simply make and then serve with some rice, potatoes, pasta and a vegetable on the side.
• If you prefer a smoother sauce, by all means use jellied cranberry sauce rather than the whole berry.  I like this sauce either way.  Its fabulously delicious!
• The sauce is good with pork chops also, or any kind of chicken.

 

FREQUENTLY ASKED QUESTIONS

DO I HAVE TO USE GROUND TURKEY?

Not at all, feel free to use any ground meat you have on hand or that you enjoy. Ground chicken, ground pork, ground beef, ground lamb.  All would work well.

CAN THESE BE MADE AHEAD OF TIME?

Certainly. You can make these ahead of time and then just reheat when you wish to eat them. Make and bake the meatballs.  Make the sauce. Store each separately in the refrigerator in air tight containers until you are ready to serve them. You can reheat the meatballs in the oven or in a skillet, add the sauce and then heat through.

CAN THESE BE FROZEN?

Yes you can easily freeze these meatballs. I would just bake the meatballs and then freeze them on a baking sheet, pop into a zip lock baggie when frozen. Label, date and return to the freezer. Use within six months. Alternately you can freeze the meatballs in the sauce in an airtight container. Label, date and use within six months. In either case thaw in the refrigerator overnight and then reheat.

HOW LONG WILL ANY LEFTOVERS KEEP?

I make it a practice to eat any leftover food, especially poultry within 3 to 4 days. I don't keep anything longer than that.

A FEW MORE 

GROUND TURKEY RECIPE TO ENJOY

Ground turkey is such a versatile ingredient. Some other recipes here in The English Kitchen which use Ground Turkey are:

MEATBALLS WITH A LEMON GARLIC BUTTER SAUCE -   A small batch recipe for some turkey meatballs that is not only delicious but low-carb as well. These are loaded with beautiful fresh flavors and topped with a simple garlic and herb butter sauce.  If you are truly low-carbing it you could enjoy them with some cauliflower rice or an assortment of vegetables.  

TURKEY TACO SALAD - Dead simple from start to finish with an edible tortilla bowl and a juicy spicy ground turkey filling with all of the fixings that you would expect in a taco salad.  A bit healthier than a beef taco salad I dare say!  A whole lot of healthy tastiness!

  

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Yield: Makes about 2 dozen

Author: Marie Rayner

Cranberry & Apple Turkey Meatballs

Sweet and tangy, deliciously moist meatballs. These low fat meatballs make a great main course or a delightful appetiser or nibble.

ingredients:

For the meatballs:

• 1 pound of lean ground turkey
• 45g dried cranberries, chopped
• 1 tart apple, peeled and grated
• 60g dry bread crumbs (1/2 cup)
• 1 large free range egg, beaten
• 1 tsp each onion granules and dried sage
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the sauce:

• 280g whole berry cranberry sauce (1 cup)
• 2 dessert spoons of unsweetened applesauce (1/4 cup)
• 2 TBS balsamic vinegar
• 2 TBS pure maple syrup
• 1 TBS orange juice
• the finely grated zest of one orange

instructions:

How to cook Cranberry & Apple Turkey Meatballs

1. Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with baking paper and lightly oil the paper.
2. Mix the ground turkey together with the bread crumbs, egg, all of the seasonings and spices, the grated apple and the chopped dried cranberries, until well combined.  Shape into meatballs using a light touch.  Try not to compact them too much.  Place them into a single layer on the baking sheet.
3. Bake in the preheated oven for 12 to 15 minutes, until golden brown and cooked through. The juices should run clear.
4. While the meatballs are cooking make the sauce by combining all of the ingredients in a saucepan, whisking until heated through and well combined.  Add the cooked meatballs, turning to coat them in the sauce. Transfer to a serving platter and garnish with some chopped parsley if desired.  Serve hot.

NOTES:

You can keep these warm in a slow cooker set on low setting.

Created using The Recipes Generator

 

These are also great as a nibble during the holiday season when people do a lot of entertaining. Today we enjoyed them as a main course.  They are pretty tasty no matter how you choose to enjoy them! 

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