Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Party Food Expert

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Flavor Balancing Pro

❤️ My Recipe Story

"These meatballs are my go-to secret weapon for holiday parties. I wanted something lighter than beef but richer than plain chicken, and the turkey provides the perfect canvas for this sticky, glossy cranberry glaze. It's the dish that disappears first at every gathering."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional American cuisine.

View All Mitchell's Recipes →
Pile of glossy cranberry glazed turkey meatballs on a white plate garnished with thyme

The Secret to Juicy Turkey Meatballs

Ground turkey is lean, which means it can dry out easily if not handled correctly. The secret is adding moisture-retaining ingredients like panko breadcrumbs and parmesan cheese to the mix. These bind the meat while keeping the interior tender and juicy.

The second crucial element is the glaze. By simmering the cooked meatballs in the sauce for a few minutes before serving, the glaze adheres to the surface, creating that irresistible 'lacquered' look and adding moisture back into the exterior of the meat.

💡 Professional Tip

Use a cookie scoop to portion your meatballs. This ensures they are all the same size, which guarantees even cooking. If they are uniform, you won't end up with some dry ones and some undercooked ones.

Frequently Asked Questions

Absolutely. Bake the meatballs as directed, then place them in a slow cooker. Pour the sauce ingredients over them and cook on LOW for 2-3 hours.

Yes, for a time-saver you can use frozen turkey or homestyle meatballs. Thaw them slightly, then simmer in the sauce for 15-20 minutes until heated through.

No, the chili sauce used here is the sweet, tangy Heinz-style chili sauce, not hot sauce. If you want heat, add a pinch of cayenne or red pepper flakes.

Yes, you can bake the meatballs and make the sauce up to 2 days ahead. Store separately. Reheat the sauce in a pan, add meatballs, and warm through before serving.

Ground chicken works perfectly as a substitute. You can also use a pork/beef blend, though the flavor profile will be richer and heavier.

For dinner, serve over jasmine rice or mashed potatoes with roasted green beans. As an appetizer, just serve with toothpicks.

Whole berry sauce gives a better texture and look, but jellied cranberry sauce works fine too. The glaze will just be smoother without the fruit pieces.

Store in an airtight container in the fridge for up to 4 days. The sauce actually tastes even better the next day as the flavors meld.

Recipe Troubleshooting Guide

✅

Meatballs Falling Apart

Problem: Meatballs crumble when tossed in sauce

Solution: Ensure you used the egg and breadcrumbs. Also, let the meatballs rest for 5 minutes after baking before tossing them in the heavy sauce.

✅

Glaze Too Thin

Problem: Sauce isn't sticking to the meatballs

Solution: Simmer the sauce longer before adding meatballs. The sugars need to reduce to create that sticky consistency. A cornstarch slurry can be added if needed.

✅

Tough Meatballs

Problem: Turkey meatballs turned out rubbery

Prevention: You likely overmixed the meat. Mix only until the ingredients are just combined. Overworking develops proteins that make the meat tough.

✅

Glaze Too Sweet

Problem: The sauce is cloyingly sweet

Recovery: Add an extra splash of apple cider vinegar or soy sauce to balance the sugar. A pinch of salt also helps cut the sweetness.

✅

Burnt Bottoms

Problem: Meatballs are dark on the bottom

Prevention: Use parchment paper on your baking sheet. It prevents sticking and insulates the bottom of the meatball from direct metal heat.

✅

Flavor Balance Issues

Too Sweet: Add more vinegar or lemon juice

Too Salty: Add a splash of water or more cranberry sauce

Bland: Add more garlic, salt, or a splash of Worcestershire sauce

Ingredients for cranberry meatballs including ground turkey, cranberry sauce, breadcrumbs, spices, and fresh herbs

Selecting the Right Ingredients

For the best texture, look for 93% lean ground turkey. If you use 99% fat-free breast meat, the meatballs will be very dry. The slight fat content is necessary for moisture and flavor in this recipe.

The cranberry sauce is the star of the show. We recommend 'whole berry' sauce rather than the jellied log. The whole berries provide a wonderful textural contrast and look beautiful and rustic on the finished plate.

Essential Ingredient Notes

  • Ground Turkey: Avoid 'ground turkey breast' if possible; look for standard 'ground turkey' which includes some dark meat for moisture.
  • Cranberry Sauce: Canned whole berry sauce is consistent and perfect for glazes. Fresh cranberries take much longer to break down.
  • Chili Sauce: Look for Heinz Chili Sauce (or similar) near the ketchup. It's not spicy hot sauce; it's like a zestier, less sweet ketchup.
Glazed turkey meatballs simmering in a pan of red cranberry sauce, looking glossy and sticky

The Glazing Technique

Timing the glaze is key. You want to start the sauce while the meatballs are baking. By the time the meatballs come out of the oven, the sauce should be reduced to a syrup-like consistency. If it's too watery, the glaze won't coat; too thick, and it turns into candy.

Don't skip the step of tossing the meatballs in the sauce over heat. This 'braising' finish ensures the flavor penetrates the meat and the sauce thickens further from the starch on the meatballs.

Resting Time

Let the meatballs rest for a few minutes on the baking sheet before tossing them. This firms them up so they don't break when stirred into the thick, sticky glaze.

Sticky Cranberry Glazed Turkey Meatballs

Prep 15 min
Cook 20 min
Serves 6 servings
Level Easy

📋 Ingredients

For the Turkey Meatballs

  • 350g whole berry cranberry sauce
    The base of the sweet glaze
  • 120ml chili sauce or ketchup
    Adds tang and savory notes
  • 30ml brown sugar
    For caramelization and shine
  • 15ml soy sauce
    Adds salt and umami depth
  • 15ml apple cider vinegar
    Cuts the sweetness
  • Fresh thyme leaves
    Earthiness balances the fruit
  • Dried cranberries
    Chewy texture for garnish

For the Cranberry Glaze

  • 900g ground turkey
    93% lean is best
  • 1 large egg, beaten
    Binding agent
  • 60g panko breadcrumbs
    Keeps meatballs tender
  • 40g grated Parmesan cheese
    Adds salty flavor boost
  • 2 cloves garlic, minced
    Fresh garlic punch
  • 1 tsp onion powder
    Savory depth
  • 1/2 tsp dried oregano
    Classic herbal note

Instructions

  1. Prepare Meatballs

    Preheat oven to 400°F (200°C). In a large bowl, combine ground turkey, egg, panko, Parmesan, garlic, onion powder, oregano, salt, and pepper. Mix gently until just combined. Do not overwork the meat.

  2. Bake Meatballs

    Roll mixture into 1.5-inch balls and place on a parchment-lined baking sheet. Bake for 15-18 minutes until slightly golden and cooked through (internal temp 165°F).

  3. Make the Glaze

    While meatballs bake, combine cranberry sauce, chili sauce, brown sugar, soy sauce, and vinegar in a large skillet or wide saucepan over medium heat. Whisk until smooth and simmer for 5 minutes until slightly thickened.

  4. Glaze and Simmer

    Add the baked meatballs directly into the simmering sauce. Toss gently to coat. Let them simmer in the sauce for 2-3 minutes until the glaze creates a sticky, shiny coating on every meatball.

  5. Serve

    Transfer to a serving platter. Spoon remaining sauce over the top. Garnish with extra dried cranberries and fresh thyme leaves. Serve warm with toothpicks or over rice.

Recipe Notes & Tips

Storage

These store very well in the fridge for up to 4 days. The sauce prevents the meat from drying out during reheating.

Serving Suggestions

Perfect on a toothpick as an appetizer, but substantial enough to serve over rice or mashed potatoes as a main dish.

Variations

Swap the cranberry sauce for apricot preserves or orange marmalade for a different fruit glaze profile. Add chipotle powder for a smoky kick.