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Air Fryer Turkey Meatballs with Cranberry Orange Glaze

Air fryer turkey meatballs with cranberry orange glaze cook until tender and reach 165°F, then get coated in a thick, glossy cranberry sauce. The orange juice and zest brighten the sweet-tart glaze for a festive appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground turkey 93% lean
  • 0.5 cup panko breadcrumbs
  • 2 tbsp milk
  • 1 egg large
  • 0.25 cup yellow onion finely minced
  • 1 cloves garlic minced
  • 1 tbsp fresh parsley finely chopped
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp neutral oil for the air fryer basket
For the glaze
  • 1 can (14 oz) whole-berry cranberry sauce
  • 0.25 cup orange juice
  • 1 tsp orange zest finely grated
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard

Equipment

  • 1 6-quart air fryer

Method
 

Make the meatballs
  1. In a large bowl, gently mix the turkey, panko, milk, egg, onion, garlic, parsley, salt, and pepper until just combined.
  2. Shape the mixture into 18 meatballs, about 1 1/4 inches wide.
Air-fry the meatballs
  1. Preheat a 6-quart air fryer to 380°F for 3 minutes.
  2. Brush the air fryer basket with the oil and arrange the meatballs in a single layer without crowding, working in batches as needed.
  3. Air-fry at 380°F for 10–14 minutes, turning the meatballs halfway through, until the centers reach 165°F; transfer cooked meatballs to a plate as each batch finishes.
Make the glaze and finish
  1. In a small saucepan, stir together the cranberry sauce, orange juice, orange zest, brown sugar, and Dijon mustard; simmer over medium-low heat for 5–8 minutes, stirring and breaking up the cranberry sauce, until the glaze is thick and glossy.
  2. Add the meatballs to the saucepan and gently toss until coated.

Notes

Mix the meatball mixture gently and stop as soon as it is combined to keep the meatballs tender. Store leftovers in the refrigerator for 3–4 days or freeze for up to 3 months. For a gluten-free option, use gluten-free panko and check that the cranberry sauce is gluten-free.