These meatballs are baked on a lined pan for easy cleanup, then glazed in the final minutes so the cranberries cling without scorching. Mix the ground turkey gently to keep the texture tender.
Serves: 4
Prep: 20 minutes
Cook: 22 minutes
Ingredients
- 1 pound ground turkey
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 tablespoon milk
- 1 small shallot, minced
- 1 teaspoon chopped fresh sage
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/2 cup whole-berry cranberry sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Method
- Heat oven to 400°F and line a rimmed sheet pan with parchment. Stir turkey, breadcrumbs, egg, milk, shallot, sage, salt, and pepper together until just combined.
- Shape into 16 meatballs and arrange with space between them. Bake for 14 minutes.
- Whisk cranberry sauce, Dijon, and vinegar in a small saucepan. Warm over low heat for 3 minutes until smooth.
- Brush meatballs with half the glaze and bake 5 to 8 minutes more until the centers reach 165°F.
- Brush with remaining glaze and serve with mashed potatoes, rice, or roasted vegetables.
Variations
Use ground chicken and cook to 165°F. Replace sage with thyme, or add a pinch of orange zest to the glaze.
Storage and reheating
Refrigerate cooked meatballs in a covered container for up to 3 days. Reheat in a covered dish at 325°F or in a saucepan with a spoonful of water until steaming hot.
Read the the weekly meal planning guide and the plan-leftovers-as-next-day-lunch guide for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
