Approved by the 
Jump to recipe
Related Video: Turkey & Stuffing Meatballs
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
35 mins
Cal/Serv:
473
This herby, savory-sweet dish is basically Thanksgiving in meatball form. With a sweet and tangy glaze made with cranberry sauce and thyme- and sage-speckled turkey meatballs, all you need is a scoop of fluffy mashed potatoes for cozy, autumnal bliss. Here are some tips for how to make them:
Why the Greek yogurt?
Lean ground turkey is susceptible to over-cooking and dryness. To combat this, we love using some rich dairy (like the ricotta in these turkey meatballs) to add moisture for super-juicy meatballs that taste just as indulgent as their beef counterparts.
What's the difference between using canned and homemade cranberry sauce?
Either will be delicious! But if you find yourself with extra homemade cranberry sauce around the holidays, definitely put it to use here. Homemade sauce will be brighter in color and will likely have more texture than the canned stuff. It also tends to be more tart, so taste your sauce as you go and add more maple syrup if necessary.
Can you make this dish ahead?
Both the sauce and the meatballs can be semi-prepared in advance. The meatball mixture can be mixed and formed into balls, then loosely covered and refrigerated up to overnight. The sauce can also be prepared and stored, covered, and refrigerated up to overnight.
Made this recipe? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
Meatballs
- 1
large egg
- 3 Tbsp.
finely chopped yellow onion
- 2 Tbsp.
whole-fat Greek yogurt
- 1 Tbsp.
chopped fresh thyme leaves
- 2 tsp.
chopped fresh sage leaves
- 2 tsp.
Worcestershire sauce
- 1 tsp.
kosher salt
- 1/4 tsp.
freshly ground black pepper
- 1 lb.
(94% lean) ground turkey
- 1/2 cup
panko bread crumbs
Cranberry Glaze & Assembly
- 1 cup
canned or homemade cranberry sauce
- 1 Tbsp.
apple cider vinegar
- 1 Tbsp.
pure maple syrup
- 1 Tbsp.
whole grain mustard
- 1 tsp.
finely grated orange zest
- 1/4 tsp.
kosher salt
Freshly ground black pepper
- 2 Tbsp.
extra-virgin olive oil
Mashed potatoes, for serving
Directions
Meatballs
- Step 1Into a large bowl, crack egg and beat with a fork until blended. Add onion, yogurt, thyme, sage, Worcestershire, salt, and pepper and beat with fork to combine. Add turkey and bread crumbs and mix with clean hands until combined.
- Step 2Form turkey mixture into tablespoon-sized balls and transfer to a large plate. Cover and refrigerate until chilled, about 15 minutes.
Cranberry Glaze & Assembly
- Step 1In a medium bowl, whisk cranberry sauce, vinegar, syrup, mustard, orange zest, salt, and a few grinds of pepper.
- Step 2In a high-sided 12" cast-iron or nonstick skillet over medium heat, heat oil until hot. Cook meatballs until bottom is golden brown, about 4 minutes. Turn meatballs and continue to cook until other side is browned, about 3 minutes more.
- Step 3Add sauce and gently stir meatballs until coated in sauce. Let simmer until sauce is thickened and an instant-read thermometer inserted into the center of meatballs registers 165°, 3 to 5 minutes more.
- Step 4Divide mashed potatoes among plates. Spoon meatballs and sauce over.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below