Harvest Turkey Meatballs with Cranberry Glaze bring together the best of fall flavors in one tasty bite. These meatballs are tender and juicy, made from lean turkey and filled with warm spices and herbs. The tangy cranberry glaze adds a perfect touch of sweetness and a little zing that makes this dish really special.
I love making these meatballs when I want something cozy but a bit unexpected. The cranberry glaze is my favorite part — shiny, sticky, and just the right balance between sweet and tart. It’s a fun twist that makes these meatballs feel festive but easy enough for a weeknight dinner. I often double the glaze to have extra for dipping because, honestly, it’s that good.
These meatballs work great as a main dish served with roasted veggies or mashed potatoes, but they also make a fantastic appetizer at holiday parties or family gatherings. I like to place them on a platter with toothpicks so everyone can grab a few. It’s a simple way to bring a little harvest-season magic to the table, and trust me, they disappear fast!
Key Ingredients & Substitutions
Ground Turkey: This lean meat keeps the meatballs light and tender. If you want more moisture, try blending in a bit of ground pork or chicken. For a vegetarian option, use mashed chickpeas or lentils with breadcrumbs.
Breadcrumbs: Panko breadcrumbs add nice texture, but regular breadcrumbs or crushed crackers also work well. Gluten-free breadcrumbs are a great swap if needed.
Herbs & Spices: Thyme or sage gives an earthy flavor that fits this harvest dish. If you prefer, use rosemary or oregano. A tiny pinch of cinnamon or nutmeg adds warmth without being overpowering.
Cranberry Glaze: Fresh or frozen cranberries both work fine. If fresh cranberries aren’t available, try using cranberry sauce or a mixture of other tart berries like raspberries. Apple cider vinegar adds a gentle tang, but balsamic vinegar adds some sweetness and depth.
How Can You Keep Turkey Meatballs Tender and Moist?
Turkey meat is lean, so it can dry out easily. Here’s how to keep your meatballs juicy:
- Mix gently: Combine ingredients without overworking to avoid dense meatballs.
- Add moisture: The egg and milk in the recipe help bind and soften the mix.
- Don’t skip breadcrumbs: They soak up juices and keep texture light.
- Shape evenly: Make similar-sized meatballs for even cooking.
- Use moderate oven heat: Baking at 400°F cooks them through without drying out.
I like to check for a slight golden crunch outside while ensuring the center stays juicy. Baking rather than frying also keeps these lighter and easy to make for a crowd.
Equipment You’ll Need
- Baking sheet with parchment paper – I like this because it makes cleanup quick and prevents sticking.
- Mixing bowls – for combining the ingredients easily and evenly.
- Measuring cups and spoons – to get the right proportions for flavors and moisture.
- Small saucepan – perfect for simmering the cranberry glaze until it thickens.
- Spatula or spoon – helps to stir the glaze and mix the meatball ingredients smoothly.
- Cookie scoop or tablespoon – for evenly portioning the meat mixture into uniform meatballs.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or beef to change the flavor profile; beef gives a richer taste, while chicken is lighter.
- Add chopped apples or roasted butternut squash into the meat mixture for extra sweetness and texture.
- Use different herbs like rosemary, oregano, or thyme to customize the flavor—perfect for your taste or festive theme.
- Try a spicy kick by adding red pepper flakes or a dash of hot sauce to the meat mixture.
Harvest Turkey Meatballs with Cranberry Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground turkey
- ½ cup breadcrumbs (preferably panko)
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
- 1 large egg
- ¼ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or sage (optional)
- ¼ tsp ground cinnamon or nutmeg (optional)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- ½ cup sugar (adjust to taste)
- ¼ cup water
- 1 tbsp balsamic vinegar or apple cider vinegar
- ½ tsp grated fresh ginger or ¼ tsp ground ginger (optional)
- Pinch of salt
Garnish:
- Fresh parsley, chopped
Time You’ll Need
This recipe takes about 10 minutes to prepare, 18-20 minutes to bake the meatballs, plus about 10 minutes to cook the cranberry glaze. In total, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Meatballs:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. In a large bowl, gently mix the ground turkey, breadcrumbs, chopped onion, garlic, Parmesan, parsley, egg, milk, salt, pepper, thyme or sage, and cinnamon or nutmeg if using. Don’t overmix; just combine until everything is evenly distributed.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them spaced evenly on the baking sheet.
2. Bake the Meatballs:
Bake in the preheated oven for 18-20 minutes until meatballs are cooked through and have a nice golden color on the outside.
3. Make the Cranberry Glaze:
While the meatballs bake, combine the cranberries, sugar, water, vinegar, ginger (if using), and a pinch of salt in a small saucepan. Heat over medium and bring to a simmer. Stir occasionally and cook until cranberries pop and the sauce thickens slightly—about 10 minutes. Mash some cranberries if you prefer a smoother glaze.
4. Finish and Serve:
When the meatballs are done, transfer them to a serving dish. Spoon the warm cranberry glaze generously over the meatballs. Sprinkle with fresh chopped parsley for color and freshness. Serve hot with your favorite sides like roasted veggies or mashed potatoes.
Enjoy your delicious, festive Harvest Turkey Meatballs with Cranberry Glaze!
Can I Use Frozen Turkey Meatballs Instead of Fresh?
Yes, you can use frozen turkey meatballs! Just thaw them completely in the refrigerator overnight and reheat gently with the cranberry glaze on the stove or in the oven until warmed through.
Can I Make the Cranberry Glaze Ahead of Time?
Absolutely! The glaze stores well in the fridge for up to 3 days. Reheat it gently on the stove before spooning it over the meatballs.
What Can I Substitute If I Don’t Have Fresh Parsley?
Dried parsley works in a pinch—use about one-third the amount of fresh. Alternatively, fresh cilantro or chives can add a nice fresh note to the dish.
How Should I Store Leftover Meatballs?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or microwave, adding a splash of water or extra glaze to keep them moist.
