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Turkey & Cranberry Meatballs

Print Recipe
Yield 6
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Turkey Meatballs

  • 2 lbs Ground Turkey
  • 2 Cloves Garlic, minced
  • 2 Shallots, minced
  • 2 Eggs
  • 1 Apple, grated
  • 1 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1/3 Cup Almond Flour
  • 1-2 Tsp Salt
  • 1/2 Tsp Black Pepper

Cranberry Sauce

  • 4 Cups Fresh or Frozen Cranberries
  • 1/2 Cup Water
  • 1/3 Cup Fresh-Squeezed Orange Juice
  • 1-2 Tbsp Honey or Maple Syrup (to taste)
  • 2 Sprigs Rosemary
  • 1/2 Tsp Salt

Instructions

  • 1. Preheat the Oven: Heat oven to 400°F. Line a baking sheet with foil and lightly grease or spray to prevent sticking.
  • 2. Mix the Meatballs: In a large bowl, combine ground turkey, garlic, shallots, eggs, grated apple, sage, rosemary, almond flour, salt, and pepper. Use clean hands or a spoon to mix until evenly combined.
  • 3. Shape & Bake: Roll mixture into approximately 35 small meatballs and place on the prepared baking sheet. Bake for 15-18 minutes, until cooked through and slightly golden on top. Internal temperature should reach 165°F.
  • 4. Make the Cranberry Sauce: While the meatballs bake, add cranberries, water, orange juice, honey (or maple syrup), rosemary, and salt to a medium saucepan over medium heat. Simmer until cranberries begin to pop and the sauce thickens, about 10–12 minutes.
  • 5. Combine & Serve: Add baked meatballs to the cranberry sauce and gently toss to coat. Remove rosemary sprigs and garnish with extra herbs if desired. Serve warm with mashed potatoes or cauliflower mash.

Notes

Ingredient Notes

  • Ground Turkey: Lean protein base; dark meat yields juicier results.
  • Garlic & Shallots: Add aromatic depth to the meatballs.
  • Eggs: Bind the mixture for structure.
  • Apple: Adds moisture and subtle sweetness to balance tart cranberry.
  • Fresh Herbs (Sage & Rosemary): Provide classic holiday flavor; use dried herbs if needed (⅓ the amount).
  • Almond Flour: Excellent gluten-free binder for meatballs that helps retain moisture.
  • Cranberries: Use fresh or frozen; cook until popped for best texture.
  • Orange Juice: Brightens the sauce and balances tartness.
  • Honey or Maple Syrup: Adjust sweetness to taste; maple syrup for Paleo option.
  • Optional Extras: Crumbled goat cheese adds creaminess; chickpeas or broccoli add crunch; apples add crunch and sweetness.

Customization Ideas

  • Nut-Free: Substitute almond flour with ⅓ cup gluten-free breadcrumbs.
  • Make It a Meal: Serve over mashed cauliflower, sweet potatoes, or rice.
  • Add Heat: Stir a pinch of red pepper flakes into the cranberry sauce for a sweet-spicy kick.

Storage & Make Ahead

  • Refrigerator: Store in an airtight container up to 4 days.
  • Freezer: Freeze cooked meatballs and sauce separately up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm meatballs in a skillet with sauce over medium heat until heated through.