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Harvest Turkey Meatballs with Cranberry Glaze are a perfect mix of cozy fall flavors and tender turkey meatballs, all topped with a bright, tangy cranberry sauce. These meatballs bring together simple ingredients like ground turkey, warm spices, and a rich cranberry glaze that feels just right for chilly evenings.

I love making these meatballs when I want something that feels special but is still pretty easy to pull together. The cranberry glaze adds a nice sweet and tart twist that really wakes up the dish, making it something everyone remembers. I usually cook up a batch and then enjoy them as a snack or part of dinner, and they always disappear fast.

These turkey meatballs are great served over rice, mashed potatoes, or even tucked into a sandwich. I enjoy warming them up throughout the week for quick lunches too. They remind me of quieter, cozy afternoons, wrapped in a blanket with a good movie or chatting with friends. If you want a little taste of fall, this recipe is a simple way to bring those flavors right to your kitchen table.

Key Ingredients & Substitutions

Ground Turkey: Using lean ground turkey keeps meatballs light and healthy. If you want richer flavor, try mixing in some ground pork or chicken. Ground turkey breast is the leanest option.

Breadcrumbs: They help bind meatballs and keep them moist. Plain or seasoned both work. For gluten-free, use gluten-free breadcrumbs or oats crushed finely.

Fresh Herbs: Parsley and sage add fresh, warm notes perfect for fall. If fresh isn’t available, dried herbs work too—just use less as they’re more concentrated.

Cranberries: Fresh or frozen cranberries can be used for the glaze. Frozen often work better year-round. If you want, add a bit of orange juice or zest for extra brightness.

How Do You Get Tender Meatballs That Hold Together?

Mix gently and don’t overwork the turkey to avoid dense meatballs. Use a binder like egg and breadcrumbs to keep everything together. The key steps:

• Combine ingredients carefully with your hands or a spoon, just until mixed.
• Form small, even-sized meatballs for consistent cooking.
• Cook over medium heat to brown well without burning, whether frying or baking.
• Avoid flattening meatballs when turning to keep their shape intact.

These simple steps help you make juicy meatballs that aren’t tough or crumbly.

What’s the Best Way to Make a Thick, Glossy Cranberry Glaze?

Simmer cranberries with sugar and a bit of water until they pop and soften. Use vinegar and warm spices like cinnamon to balance sweetness. To get the right texture:

• Cook over medium heat, stirring often to prevent sticking.
• Let the sauce reduce until thickened, about 10-12 minutes.
• If it’s too thick, add a splash of water; too thin, cook a little longer.
• For a smoother glaze, blend or mash cranberries before serving.

This glaze coats meatballs beautifully and adds a lovely sweet-tart kick perfect for the season.

Equipment You’ll Need

• Mixing bowl – I use a large bowl to combine all the meatball ingredients easily.
• Measuring cups and spoons – keep everything precise, especially for herbs and spices.
• Baking sheet or skillet – depending on how you cook the meatballs, you’ll need either for baking or frying.
• Medium saucepan – perfect for simmering and thickening the cranberry glaze.
• Spatula or spoon – great for stirring the glaze and mixing ingredients without scratching your pans.

Flavor Variations & Add-Ins

• Swap ground turkey for ground chicken or pork for different flavors or extra juiciness.
• Add grated apple or carrots into the meatball mixture for sweetness and moisture.
• Mix in dried cranberries or raisins for added fruitiness in the meatballs.
• Replace sage and thyme with rosemary or cinnamon to change up the seasonings.

Harvest Turkey Meatballs with Cranberry Glaze

Ingredients You’ll Need:

For the Turkey Meatballs:

• 1 lb ground turkey (preferably lean)
• 1/2 cup breadcrumbs (plain or seasoned)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 large egg, beaten
• 1/4 cup grated Parmesan cheese
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1-2 tbsp olive oil (for frying or baking spray)

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries
• 1/2 cup sugar (adjust to taste)
• 1/4 cup water
• 1 tbsp balsamic vinegar or apple cider vinegar
• 1 tsp orange zest
• 1/4 tsp ground cinnamon
• Pinch of ground cloves (optional)
• Salt to taste

How Much Time Will You Need?

This recipe takes about 15 minutes to prep and around 20 minutes to cook the meatballs and cranberry glaze. In total, plan for about 35 minutes from start to finish to enjoy these flavorful meatballs.

Step-by-Step Instructions:

1. Prepare the Meatball Mix:

In a large bowl, combine ground turkey, breadcrumbs, finely chopped onion, minced garlic, parsley, beaten egg, Parmesan cheese, dried sage, thyme, salt, and black pepper. Mix everything gently until just combined to keep the meatballs tender.

2. Shape the Meatballs:

Form the mixture into small, bite-sized meatballs about 1 to 1.5 inches wide. Place them neatly on a plate or tray until all are formed.

3. Cook the Meatballs:

• Pan-Fry: Heat a bit of olive oil in a skillet over medium heat. Add meatballs, cooking in batches so they’re not crowded. Cook 4-5 minutes on each side until browned and cooked through. Drain on paper towels.
• Bake: Preheat the oven to 400°F (200°C). Place meatballs on a greased or parchment-lined baking sheet and spritz with olive oil. Bake for 18-22 minutes, turning once halfway, until browned and cooked.

4. Make the Cranberry Glaze:

While meatballs cook, add cranberries, sugar, water, vinegar, orange zest, cinnamon, and cloves to a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Stir often as cranberries burst and the sauce thickens into a glossy glaze (about 10-12 minutes). Add a pinch of salt to balance flavors.

5. Glaze the Meatballs:

Once the meatballs are cooked, place them in a bowl or skillet. Pour the cranberry glaze over the meatballs and gently toss or stir so each meatball is coated well.

6. Serve and Enjoy:

Transfer the glazed meatballs to a serving dish. Garnish with extra parsley or rosemary if you like. These meatballs taste wonderful on their own, or served over rice, mashed potatoes, or salad.

Can I Use Frozen Ground Turkey for the Meatballs?

Yes, but be sure to fully thaw the turkey before mixing to ensure even cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat dry to remove extra moisture.

Can I Make These Meatballs Ahead of Time?

Absolutely! You can prepare and cook the meatballs a day in advance. Store them in an airtight container in the fridge and reheat gently with the cranberry glaze before serving.

How Should I Store Leftovers?

Store leftover meatballs and cranberry glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat both on the stovetop over low heat, stirring occasionally until warmed through.

What Are Some Good Serving Suggestions?

These meatballs pair wonderfully with mashed potatoes, rice, or a simple green salad. They also make tasty appetizers or can be tucked into slider buns for a festive sandwich.