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Baked turkey meatballs in cranberry-orange glaze on a white platter garnished with parsley and whole cranberries

Cranberry Meatballs Recipe: Baked, Not Fried, in 35 Minutes

Lean turkey meatballs are baked, not fried, then tossed in a glossy cranberry-orange glaze. Ready in about 35 minutes, they make an easy New Year's Eve appetizer that holds up on a party platter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 meatballs
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb lean ground turkey 93% lean
  • 1 large egg beaten
  • 1/2 cup rolled oats not instant
  • 1/2 cup yellow onion finely minced (about 1/2 small onion)
  • 1 tsp dried sage
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup whole-berry cranberry sauce
  • 1/4 cup orange juice fresh or bottled
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh parsley chopped, optional

Method
 

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the turkey, egg, oats, onion, sage, salt and pepper with your hands until just mixed; do not overmix.
  3. Roll the mixture into 24 meatballs, about 1 inch across, and set them 1 inch apart on the prepared sheet.
  4. Bake 18-20 minutes, until no longer pink in the center and an instant-read thermometer reads 165°F.
  5. While the meatballs bake, simmer the cranberry sauce, orange juice and Dijon in a small saucepan over medium-low heat for 4-5 minutes, until glossy and slightly thickened.
  6. Toss the hot meatballs in the glaze, transfer to a serving plate, scatter with parsley and serve warm with toothpicks.