Description
Cranberry Meatballs
Add a festive twist to your meal with these cranberry meatballs! Juicy, flavorful, and coated in a tangy-sweet sauce, they’re always a hit.
Ingredients:
Ground turkey, panko breadcrumbs
Egg, milk
Cranberry sauce, BBQ sauce
Steps:
Combine turkey, breadcrumbs, egg, and milk.
Shape into meatballs, bake.
Glaze with cranberry sauce, bake 5 more minutes.
#HolidayMeatballs
Step-by-Step Guide
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large mixing bowl, combine 1 pound of ground turkey, 1/2 cup of panko breadcrumbs, 1 large egg, and 2 tablespoons of milk. Season generously with salt and pepper. Mix gently with your hands or a fork until just combined—overmixing will make the meatballs tough.
3. Using a tablespoon or a small cookie scoop, portion the mixture and roll it into 1-inch meatballs. Place them evenly spaced on the prepared baking sheet.
4. Bake for 15-18 minutes, or until the meatballs are cooked through and lightly browned.
5. While the meatballs bake, prepare the glaze. In a small saucepan, combine 1 cup of whole-berry cranberry sauce and 1/2 cup of your favorite BBQ sauce. Heat over medium-low, stirring until smooth and warm.
6. Remove the meatballs from the oven. Carefully brush or toss them in the cranberry-BBQ glaze until thoroughly coated. Return to the oven for an additional 5 minutes to let the glaze set.
Serving Suggestions
These versatile meatballs can be served in several ways. For a classic appetizer, spear them with toothpicks and serve warm from a slow cooker to keep them saucy. As a main dish, pair them with mashed potatoes, roasted vegetables, or buttered egg noodles to soak up the delicious sauce. They also make a fantastic sandwich or slider filling on toasted buns with a dollop of extra sauce and a handful of arugula.
How-to Summary
Mix ground turkey with panko, egg, and milk to form the meatball base. Roll into balls and bake until cooked. Finish by glazing with a simple, tangy-sweet sauce made from cranberry and BBQ sauce, then bake briefly to caramelize.
Frequently Asked Questions
Can I use a different type of ground meat? Absolutely. Ground chicken, pork, or a beef-pork blend all work wonderfully. Adjust cooking times slightly based on fat content.
Can I make these meatballs ahead of time? Yes. You can prepare and shape the meatballs up to a day in advance, store them covered in the fridge, and bake when ready. You can also fully cook and glaze them, then reheat in a 300°F oven.
How do I keep them warm for a party? After the final bake, transfer the glazed meatballs to a slow cooker set on the “Warm” setting. Add a little extra sauce or a splash of broth to prevent drying.
Can I use jellied cranberry sauce instead of whole-berry? You can, but the texture will be smoother and less chunky. Jellied sauce may also require a bit more BBQ sauce to achieve a good glazing consistency.
Are these meatballs freezer-friendly? Perfectly. Freeze the baked (unglazed or glazed) meatballs on a tray before transferring to a freezer bag. Thaw in the refrigerator overnight and reheat in the oven or sauce.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, leading to dense, rubbery meatballs. Mix until ingredients are just incorporated.
- Skipping the Parchment Paper: Without it, the meatballs can stick and tear when you try to glaze them.
- Overcrowding the Pan: Place meatballs with space between them to allow for proper air circulation and browning, not steaming.
- Using Cold Sauce: Adding a cold, thick glaze straight from the jar won’t coat evenly. Warm and thin the sauce mixture slightly for the best coverage.
Conclusion
These Cranberry Meatballs are the ultimate crowd-pleaser, striking the perfect balance between savory, sweet, and tangy. Incredibly easy to prepare, they are as suitable for a weeknight family dinner as they are for a festive holiday gathering. With the ability to make them ahead and versatile serving options, this recipe is sure to become a trusted favorite in your culinary repertoire.
