Thanksgiving Turkey Cranberry Meatballs
Tender, juicy turkey meatballs infused with sweet cranberries and a hint of orange zest, perfect for holiday gatherings.
Ingredients
Meatball Mixture
- 1 pound ground turkey Lean protein
- 1 cup instant mashed potato flakes Helps bind the meatballs
- 1 large egg Adds richness
- 1 medium onion, finely chopped Softened in skillet
- 1 cup dried cranberries For sweetness
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon black pepper
Flavor Enhancements
- 1 cup whole berry cranberry sauce Infuses tangy sweetness
- 2 tablespoons unsalted butter For richness
- 1 tablespoon orange zest To brighten flavors
- 2 tablespoons orange juice
Instructions
Preparation
- Gently soften the finely chopped onion in a skillet over medium heat.
- In a large mixing bowl, combine the ground turkey, instant mashed potato flakes, and egg.
- Stir in the softened onion, dried cranberries, garlic powder, dried sage, salt, and black pepper.
- Incorporate the whole berry cranberry sauce, unsalted butter, orange zest, and orange juice.
Cooking
- Preheat your oven to 375°F (190°C).
- Form the mixture into meatballs by gently rolling them between your palms.
- Lay them on a parchment-lined baking sheet.
- Bake the meatballs for about 25 minutes, until golden brown and cooked through.
Serving
- Let the meatballs rest briefly before serving with a drizzle of the remaining cranberry sauce mixed with a bit of butter.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Flavor deepens overnight as spices meld together.