Description
These Homemade Cranberry Meatballs combine tender, flavorful turkey meatballs with a tangy, sweet, and spicy cranberry sauce, perfect for festive gatherings or as a delicious appetizer. The meatballs are baked to juicy perfection and then simmered in a vibrant cranberry sauce infused with chili and BBQ flavors, garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Meatballs
- 1 pound ground turkey (or any ground meat)
- 1 small shallot, peeled and minced
- 1 clove garlic, peeled and grated
- 1 egg
- ¼ cup bread crumbs
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 2 tablespoons ketchup or tomato paste
- A dash of Worcestershire sauce
Cranberry Sauce
- 2 cups cranberry sauce (homemade or store-bought)
- ½ cup ketchup or your favorite BBQ sauce
- 3 tablespoons Thai chili sauce (such as Sambal Oelek or Sriracha)
- 1 tablespoon brown sugar
- 1 tablespoon freshly squeezed lemon juice
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the meatball mixture: In a medium mixing bowl, combine ground turkey, minced shallot, grated garlic, egg, bread crumbs, chopped parsley, grated Parmesan cheese, ketchup or tomato paste, and Worcestershire sauce. Mix thoroughly until all ingredients are well incorporated.
- Form and bake meatballs: Roll the mixture into 1 to 1½ inch meatballs and place them in rows on the prepared baking sheet. Bake for 25 minutes or until an internal thermometer reads 165°F for 15 seconds, ensuring they are fully cooked through.
- Prepare the cranberry sauce: While the meatballs are baking, combine cranberry sauce, ketchup or BBQ sauce, Thai chili sauce, brown sugar, and lemon juice in a medium saucepan or skillet. Bring the mixture to a boil, then reduce heat and simmer for a few minutes until the sauce thickens and reduces slightly.
- Combine meatballs and sauce: Add the baked meatballs to the saucepan with the cranberry sauce. Stir gently to coat the meatballs thoroughly. Cook on low heat until heated through, about 5 minutes. Optionally, transfer meatballs and sauce to a slow cooker on the low or keep warm setting until serving.
- Serve: Serve the cranberry meatballs warm, garnished with a sprinkle of chopped fresh parsley.
Notes
- Store leftover meatballs, with or without sauce, in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave.
- Cooking time may vary depending on meatball size, oven performance, and altitude; use a meat thermometer to check doneness to avoid under or overcooking.
- Keep meatballs warm by transferring them with cranberry sauce to a slow cooker on the keep warm or low setting.
- To make in a slow cooker, mix sauce ingredients without simmering. Bake meatballs for 8 minutes, then layer half the meatballs, half the sauce, remaining meatballs, and remaining sauce in the slow cooker. Cook on low for 2-4 hours until thoroughly cooked, stirring gently after one hour.
