Cranberry Orange Turkey Meatballs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Lean Protein
Ingredients
Scale
- 1 lb lean ground turkey
- 1/2 cup panko or plain breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 large orange
- 1 can (14 oz) whole berry cranberry sauce
- 1/2 cup fresh orange juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This ensures the meatballs don’t stick and makes cleanup much easier.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, beaten egg, minced garlic, dried thyme, salt, pepper, and half of the orange zest. Use your hands or a fork to gently mix everything together until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
- Scoop about 1 to 2 tablespoons of the mixture and roll it into a ball, roughly the size of a golf ball. Place them on the prepared baking sheet, spacing them evenly. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) and they are lightly browned.
- While the meatballs are in the oven, place a large skillet over medium heat. Add the cranberry sauce, orange juice, soy sauce, honey, the remaining orange zest, and red pepper flakes. Whisk the ingredients together and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes until it thickens slightly into a syrupy glaze.
- Once the meatballs are finished baking, carefully transfer them from the baking sheet into the skillet with the glaze. Gently toss them to ensure every meatball is thoroughly coated in the cranberry orange sauce. Let them simmer in the sauce for another 2 minutes so they absorb the flavors.
- Remove the skillet from the heat. Transfer the meatballs to a serving platter and pour any remaining sauce over the top. Garnish with fresh chopped parsley or sliced green onions for a pop of color.