Harvest Turkey Meatballs with Cranberry Glaze
A delightful dish combining turkey and cranberry in a delicious, healthy meatball recipe that's perfect for any occasion.
Ingredients
For the Meatballs
- 1 pound ground turkey Lean and nutritious meat.
- 1/2 cup breadcrumbs Can be substituted with gluten-free breadcrumbs.
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley Enhances flavor and adds color.
- 1 large egg Acts as a binder.
- 2 cloves garlic, minced
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
For the Cranberry Glaze
- 1 cup cranberry sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey Can be substituted with maple syrup for added sweetness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, add ground turkey, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, salt, and black pepper. Mix until well combined but do not overmix.
- Shape the mixture into uniform meatballs, each about one inch in diameter.
- Place meatballs on a baking sheet lined with parchment paper or lightly greased.
Cooking
- Bake the meatballs in the preheated oven for 20-25 minutes until cooked through.
- Meanwhile, prepare the cranberry glaze by heating cranberry sauce, Dijon mustard, and honey in a saucepan over medium heat. Stir until heated through and well blended.
- Once cooked, remove meatballs from the oven and toss them in the warm cranberry glaze until well coated.
- Serve warm and enjoy.
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Notes
Store leftover meatballs in an airtight container for up to three days in the fridge or freeze for up to three months. Reheat in the oven from frozen at 375°F.