Harvest Turkey Meatballs with Cranberry Glaze bring together juicy turkey meatballs flavored with warm autumn spices and a sweet-tart cranberry glaze that adds a beautiful pop of color and flavor. These meatballs have a gentle mix of cozy fall ingredients, making every bite just right for chilly days or holiday gatherings.
I love making these meatballs when I want something comforting but still a little special. The cranberry glaze is my favorite part—it’s not too sweet and gives a lovely contrast to the savory turkey. Whenever I serve these, people always ask for seconds because the flavors just work so well together.
My favorite way to enjoy these meatballs is warm, right off the stove, with a side of roasted vegetables or mashed potatoes. They also make great appetizers at parties, and I sometimes keep the cranberry glaze handy for dipping. It’s a simple touch that makes the whole dish feel festive and cozy, perfect for sharing with friends and family.
Key Ingredients & Substitutions
Ground turkey: This lean meat keeps the meatballs light and healthy. For a richer taste, you can swap half the turkey with ground chicken or pork.
Breadcrumbs: I prefer panko for a lighter texture, but regular breadcrumbs or even crushed crackers work fine. Gluten-free options are good too.
Parmesan cheese: Adds a touch of saltiness and umami. If you’re avoiding dairy, nutritional yeast can be a nice substitute.
Dried sage & thyme: These herbs add a cozy, earthy flavor. Feel free to use fresh versions if you have them on hand.
Cranberries: Fresh or frozen both work. Frozen are convenient and just as tasty, no need to thaw before cooking.
Balsamic vinegar: Adds depth and a bit of tang to the glaze. If you don’t have it, apple cider vinegar or red wine vinegar are good alternatives, just use a bit less.
How Do You Make Tender Turkey Meatballs That Don’t Fall Apart?
Turkey is lean, so it can dry out or become crumbly if not handled right. Here’s what helps:
- Use moisture: Adding milk and egg helps bind and keep the meatballs juicy.
- Don’t overmix: Stir ingredients gently until just combined to avoid tough meatballs.
- Add breadcrumbs: They soak up moisture and hold the mixture together.
- Cook gently: Brown meatballs on medium heat, turning often to cook evenly without burning.
These tips will keep your turkey meatballs tender and sturdy enough for tossing in the cranberry glaze.
Equipment You’ll Need
- Large mixing bowl – I use this to combine all the meatball ingredients easily without mess.
- Skillet or frying pan – a good sturdy pan helps brown the meatballs evenly on the stove.
- Measuring cups and spoons – keep everything precise for balanced flavors.
- Baking sheet (optional) – if you prefer to bake the meatballs instead of frying, for a hands-off option.
- Saucepan – handy for cooking the cranberry glaze until thick and flavorful.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or beef for different flavors and textures.
- Add chopped apples or butternut squash into the meat mixture for extra sweetness and moisture.
- Use different herbs like rosemary, rosemary, or sage for a unique fall taste.
- For a spicy kick, stir in red pepper flakes or a dash of hot sauce into the glaze or meatball mixture.
Harvest Turkey Meatballs with Cranberry Glaze
Ingredients You’ll Need:
For The Turkey Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup milk
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for cooking)
For The Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tbsp balsamic vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch of salt
- Fresh rosemary or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, totaling around 35 minutes. The cranberry glaze cooks while the meatballs brown, so you can multitask and get everything done smoothly.
Step-by-Step Instructions:
1. Mixing the Meatball Ingredients:
In a large bowl, combine the ground turkey, breadcrumbs, onion, garlic, parsley, Parmesan cheese, egg, milk, sage, thyme, salt, and pepper. Gently mix everything together with your hands or a spoon until just combined. Be careful not to overmix, so your meatballs stay tender.
2. Shaping the Meatballs:
Take the mixture and form it into small balls about 1 to 1 1/2 inches across. You should get around 20 to 24 meatballs. Place them on a plate or tray while you finish shaping them all.
3. Cooking the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides, turning every few minutes, until golden and cooked through—about 8 to 10 minutes total. Transfer cooked meatballs to a paper towel-lined plate to drain any extra oil.
4. Making the Cranberry Glaze:
While the meatballs cook, combine the cranberries, water, brown sugar, balsamic vinegar, cinnamon, cloves, and salt in a medium saucepan. Bring to a simmer over medium heat and cook for about 10 minutes, stirring often, until the cranberries burst and the sauce thickens. Use the back of a spoon or a potato masher to gently crush the berries for a chunky but saucy glaze.
5. Coating and Finishing:
Carefully add the cooked meatballs to the saucepan with the cranberry glaze. Toss gently to coat each meatball with the sauce. Let everything warm together on low heat for a couple of minutes so the flavors blend perfectly.
6. Serving:
Transfer the meatballs to a serving dish and garnish with fresh rosemary or parsley if you like. Serve warm as a tasty appetizer or a main course alongside your favorite fall sides like roasted veggies or creamy mashed potatoes.
Can I Use Frozen Turkey for the Meatballs?
Yes, but be sure to fully thaw the ground turkey in the refrigerator overnight before using. This helps the meatball mixture come together properly and ensures even cooking.
Can I Bake the Meatballs Instead of Frying?
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 or until cooked through and browned. Then toss them with the cranberry glaze as usual.
How Long Can I Store the Meatballs and Glaze?
You can keep leftover meatballs covered in the cranberry glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Can I Make the Cranberry Glaze Ahead of Time?
Yes! The glaze can be made a day ahead and refrigerated. Warm it up gently before adding the meatballs so the sauce is smooth and pourable.