Mini Turkey Meatballs With Cranberry Glaze – Bite-Sized, Festive, and Easy

These mini turkey meatballs are juicy, flavorful, and dressed in a glossy cranberry glaze that tastes like the holidays without feeling heavy. They’re easy enough for a weeknight and special enough for entertaining. Serve them as a cocktail appetizer with toothpicks or tuck them into a bowl of fluffy rice or mashed potatoes.

The sweet-tart glaze balances the savory meatballs perfectly, and the whole recipe comes together faster than you’d think. If you’re craving a cozy, crowd-pleasing dish, this one checks every box.

What Makes This Turkey Meatballs Recipe So Good

• Balanced flavors: The tart cranberry and a hint of orange brighten the savory turkey, garlic, and herbs.
• Quick cook time: Mini meatballs bake in minutes, and the glaze simmers while they cook.
• Light yet satisfying: Lean ground turkey keeps things lighter without sacrificing tenderness.
• Make-ahead friendly: Both the meatballs and glaze can be prepped in advance for stress-free hosting.
• Versatile: Serve as appetizers, sliders, or a main with grains and greens.

Ingredients for the Turkey Meatballs

• For the meatballs:
  • 1 1/4 pounds ground turkey (93% lean is ideal)
  • 1/2 cup fine breadcrumbs (panko or regular)
  • 1 large egg
  • 1/4 cup grated onion (with juices)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1–2 tablespoons milk or water, as needed for moisture
  • 1 tablespoon olive oil (for brushing or pan-coating)
• For the cranberry glaze:
  • 1 cup cranberry sauce (whole-berry preferred)
  • 2 tablespoons orange juice (plus 1/2 teaspoon zest, optional)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • Pinch of red pepper flakes (optional)
  • Salt to taste (start with a pinch)
• To serve: Extra chopped parsley or chives, orange zest, and toothpicks for appetizers

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Mix the meatball base: In a large bowl, combine the ground turkey, breadcrumbs, egg, grated onion, garlic, parsley, Dijon, thyme, smoked paprika, salt, and pepper.Add 1 tablespoon of milk or water to start. Mix gently with a fork or your hands until just combined. If it feels dry, add another tablespoon of liquid.
3. Form mini meatballs: Lightly oil your hands and roll the mixture into small balls, about 1 to 1 1/4 inches in diameter (roughly 30–36 meatballs).Arrange them on the prepared baking sheet with a little space between each.
4. Bake: Brush the tops with a little olive oil for browning. Bake for 12–15 minutes, or until cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
5. Make the glaze: While the meatballs bake, add cranberry sauce, orange juice, honey, soy sauce, Dijon, red pepper flakes, and a pinch of salt to a small saucepan.Bring to a gentle simmer over medium heat and cook 4–6 minutes, stirring, until glossy and slightly thickened. Taste and adjust: add more honey for sweetness, orange juice for brightness, or a splash of soy for depth.
6. Coat the meatballs: Transfer the baked meatballs to a large skillet or pot. Pour the warm glaze over them and toss gently over low heat for 1–2 minutes until evenly coated.
7. Finish and serve: Sprinkle with chopped parsley and a little orange zest.Serve immediately with toothpicks for appetizers or over rice, quinoa, or mashed potatoes as a main.

How to Store Turkey Meatballs

• Refrigerate: Cool completely, then store meatballs with glaze in an airtight container for up to 4 days.
• Freeze: For best texture, freeze meatballs and glaze separately. Freeze meatballs on a tray until solid, then transfer to a zip-top bag for up to 3 months. Freeze the glaze in a small container.
• Reheat: Warm meatballs in a skillet over low heat with a splash of water or broth until heated through.If frozen, thaw in the fridge overnight before reheating.

Benefits of This Turkey Meatballs Recipe

• Lighter protein: Ground turkey offers lean protein with less saturated fat than many red meats.
• Meal prep friendly: Make a batch on Sunday and reheat for fast lunches or snacks.
• Kid and crowd approved: The sweet-tart glaze appeals to a wide range of tastes.
• Flexible serving options: Works as finger food or a complete meal with simple sides.
• Pantry-powered: Uses common ingredients like cranberry sauce, Dijon, and soy for big flavor.

Common Mistakes to Avoid

• Overmixing the meat: This packs the meat too tightly and leads to dense meatballs. Mix until just combined.
• Skipping moisture: Grated onion and a splash of milk keep turkey tender. Don’t leave them out.
• Undersalting: Turkey is mild.Season the meat mixture properly, then adjust the glaze to balance.
• Overbaking: Mini meatballs cook fast. Start checking at 12 minutes and pull at 165°F.
• Over-thick glaze: If the glaze reduces too much, whisk in a tablespoon of water or orange juice to loosen.

Alternatives to Turkey Meatballs

• Swap the protein: Use ground chicken in place of turkey. For beef or pork, reduce salt slightly and add an extra teaspoon of Dijon for balance.
• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.Ensure soy sauce is gluten-free (tamari works well).
• No cranberry sauce: Substitute 3/4 cup unsweetened cranberry juice plus 3 tablespoons brown sugar and simmer longer, or use lingonberry jam for a similar vibe.
• Spice it up: Add 1/2 teaspoon chili powder to the meat or more red pepper flakes to the glaze.
• Herb twist: Swap thyme for rosemary or sage for a more autumn-forward flavor.
• Dairy-free: Use water instead of milk and check breadcrumbs for dairy-free status.

FAQ

Can I pan-sear instead of baking?

Yes. Heat a large skillet with a thin film of oil over medium heat and cook meatballs in batches, turning to brown on all sides, 6–8 minutes total. Finish in the skillet with the glaze or pop into a 350°F oven for 5 minutes to ensure the centers reach 165°F.

How do I keep turkey meatballs from drying out?

Use grated onion, don’t skimp on breadcrumbs and egg for binding, and avoid overcooking.

Pull them as soon as they hit 165°F and coat with glaze right away to lock in moisture.

Can I make them ahead for a party?

Absolutely. Bake the meatballs up to 2 days ahead and refrigerate. Reheat gently in a skillet and toss with freshly warmed glaze just before serving.

Keep warm in a slow cooker on the “warm” setting.

What should I serve with these?

They pair well with jasmine rice, garlic mashed potatoes, roasted green beans, or a crisp salad. For appetizers, serve with toothpicks and a sprinkle of fresh herbs.

Is there a lower-sugar glaze option?

Yes. Use reduced-sugar cranberry sauce and swap honey for a smaller amount of maple syrup or a few drops of liquid stevia.

Taste as you go and balance with extra orange juice or a splash of apple cider vinegar.

Can I make them larger?

You can, but increase the bake time to 18–22 minutes depending on size. Always check for 165°F at the center and rest a few minutes before glazing.

Do I need to use whole-berry cranberry sauce?

It’s preferred for texture, but jellied works fine. If using jellied, whisk well and add a tablespoon of water to loosen if it seems too thick.

Wrapping Up

Mini Turkey Meatballs with Cranberry Glaze bring cozy, festive flavors in a simple, weeknight-friendly package.

They’re tender, glossy, and perfectly balanced—great for passing around at a gathering or piling into a bowl for dinner. With make-ahead options and plenty of substitutions, this recipe fits whatever you’ve got on hand. Keep it easy, keep it flavorful, and enjoy every bite.