Save Juicy turkey meatballs in a tangy cranberry barbecue sauce make any gathering feel special. This recipe is my favorite way to bring bold flavors and a festive touch to parties or family nights. The blend of sweet and savory elements makes these meatballs disappear fast no matter the season.
After making these for our neighborhood potluck, they vanished before I could try a second helping. Now, I always double the batch so nobody misses out and my fridge has tasty snacks for days.
Ingredients
- Ground turkey: brings juicy texture and a lighter base than beef Choose fresh ground turkey with some fat for tenderness
- Breadcrumbs: help bind the mixture and keep the meatballs moist Use fresh or panko for best texture
- Large egg: helps everything hold together and adds richness
- Milk or water: creates extra moisture so meatballs stay soft and tender Whole milk gives a little more flavor
- Fresh parsley: makes the meatballs taste bright and fresh Always choose vibrant green parsley
- Small onion: finely grated melts into the mix and gives savory sweetness Pick a firm onion and grate it small so there are no harsh chunks
- Garlic: adds classic depth and a fragrant kick Freshly minced garlic always beats jarred
- Salt and black pepper: keep the flavor balanced and lively
- Cranberry sauce: brings tangy sweetness to the glaze Whole berry sauce gives a little texture while jellied stays smooth
- Barbecue sauce: is the backbone of the glaze Use your favorite with a balance of smoky and sweet
- Dijon mustard: adds sharpness and ties the sweet and savory together Go for a smooth Dijon for best blending
- Apple cider vinegar: wakes up all the flavors Look for raw or unfiltered vinegar for the best punch
- Smoked paprika: gives gentle smoky warmth Choose Spanish smoked paprika for a true depth
- Chili flakes: are optional for a gentle heat boost Use fresh flakes for maximum heat
Instructions
- Preheat and Prepare Pan:
- Set your oven to two hundred degrees Celsius four hundred degrees Fahrenheit and line a baking sheet with parchment paper This helps the meatballs brown evenly and makes cleanup easy
- Mix the Meatball Ingredients:
- In a large mixing bowl combine the ground turkey breadcrumbs egg milk parsley grated onion garlic salt and black pepper Use clean hands or a fork to gently blend everything until just mixed Overmixing can make meatballs tough
- Shape the Meatballs:
- Pinch off about one heaping tablespoon for each meatball and roll into balls You want them uniform so they cook evenly Space them out on the prepared baking sheet
- Bake the Meatballs:
- Place the meatballs in the oven and bake for around fifteen minutes Look for light golden brown and cooked all the way through This sets their shape for simmering in sauce
- Make the Cranberry BBQ Sauce:
- While the meatballs are baking add cranberry sauce barbecue sauce Dijon mustard apple cider vinegar smoked paprika and chili flakes to a large skillet or saucepan Heat over medium and stir with a whisk or spoon until everything combines and the mixture is bubbling The sauce should look glossy and start to thicken
- Combine Meatballs and Sauce:
- Transfer the baked meatballs into the hot sauce Toss them gently so they are evenly coated Let them simmer over medium low heat for at least five to ten minutes Stir occasionally The sauce will reduce and cling to each meatball
- Serve:
- Arrange the hot meatballs on a platter with extra sauce Drizzle with more fresh parsley or green onion if you want Serve with toothpicks for appetizers or scoop over rice to make a meal
Save I always look for the brightest red berries at the store and my kids secretly love helping whisk the glossy sauce with me in the kitchen It has turned into a little holiday tradition for us
Storage Tips
Store leftovers in an airtight container in the refrigerator Meatballs and sauce keep for three to four days Reheat in a skillet over low heat to keep them juicy You can also gently microwave in short bursts covered to avoid drying out
Freezer Meal Conversion
Freeze fully cooked meatballs coated in sauce in a freezer safe container Let them cool first Freeze up to two months Thaw overnight in the fridge before reheating and simmer again on the stove until heated through Great when you want to save time before a party
Ingredient Substitutions
Swap turkey for ground chicken or even a lean pork If gluten free use your favorite gluten free breadcrumbs and double check your barbecue sauce is as well For extra punch try adding a bit of honey or orange zest to the sauce
Save These turkey cranberry barbecue meatballs always earn rave reviews. Make a double batch and let the sweet and tangy sauce work its magic at your next gathering.
Common Questions
- → How do I keep meatballs moist?
Using milk, fresh parsley, and finely grated onion helps maintain moisture in turkey meatballs.
- → What type of cranberry sauce works best?
Both whole berry and jellied cranberry sauce blend well with barbecue sauce, offering tangy sweetness.
- → Can I make these meatballs gluten-free?
Choose gluten-free breadcrumbs and a suitable barbecue sauce for a gluten-free version without compromising taste.
- → How can I serve these meatballs?
Serve as appetizers with toothpicks, or over rice for a flavorful main dish. Garnish with parsley for color.
- → What substitutions work for ground turkey?
Ground chicken is a great alternative, offering a similar texture and flavor profile in the dish.
- → Can I freeze leftovers?
Freeze cooked meatballs with sauce for up to two months in an airtight container. Thaw and reheat gently.