Cranberry-Orange Turkey Meatballs

Tender baked turkey meatballs are coated in a glossy cranberry-orange glaze that balances tart fruit with brown sugar and savory spices. Serve them with toothpicks as a holiday appetizer or over rice for an easy weeknight dinner.

Prep: 20 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 1.5 pounds ground turkey
• 0.5 cup plain breadcrumbs
• 1 large egg
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup whole-berry cranberry sauce
• 0.5 cup orange juice
• 2 tablespoons brown sugar
• 1 teaspoon orange zest
• 1 tablespoon dijon mustard
• 2 tablespoons fresh parsley

Cooking instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. (about 5 min) — 400°F
2. In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, salt, and pepper. Mix gently just until combined; do not overwork the meat. (about 3 min)
3. Using damp hands, shape the mixture into 24 meatballs, about 1½ inches each, and arrange them on the prepared baking sheet with space between them. (about 8 min)
4. Bake until the meatballs are browned and reach 165°F in the center, 15 to 18 minutes. (about 18 min) — 400°F
5. While the meatballs bake, combine the cranberry sauce, orange juice, brown sugar, orange zest, and Dijon mustard in a large skillet. Bring to a gentle simmer over medium heat and cook until slightly thickened, about 5 minutes. (about 7 min) — Medium heat
6. Transfer the cooked meatballs to the skillet and gently toss to coat. Simmer for 2 to 3 minutes, turning once, until the glaze clings to the meatballs. (about 3 min) — Medium-low heat
7. Sprinkle with parsley and serve warm with toothpicks, or spoon over rice for dinner. (about 2 min)