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Cranberry Turkey Meatballs With Orange Glaze – Party Appetizer Recipe

Cranberry turkey meatballs are baked until their centers reach 165°F, then coated in a thick orange-cranberry glaze. The tender meatballs make a warm party appetizer with bright citrus and sweet-tart cranberry flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
Standing and resting 7 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.5 cup panko breadcrumbs
  • 2 tbsp milk
  • 1 egg large
  • 0.25 cup onion yellow, finely grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb ground turkey
For the orange glaze
  • 1 can (14 oz) cranberry sauce whole-berry
  • 0.33 cup orange juice
  • 1 tsp orange zest finely grated
  • 2 tbsp brown sugar packed light
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Equipment

  • 1 rimmed baking sheet
  • 1 3-quart saucepan

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Stir the panko and milk together in a large bowl and let stand for 2 minutes.
  4. Stir in the egg, onion, salt, and pepper.
  5. Add the turkey and mix gently just until combined.
  6. Shape the mixture into 24 meatballs, about 1 1/4 inches each, and arrange them on the baking sheet.
Make the orange glaze
  1. Combine the cranberry sauce, orange juice, orange zest, brown sugar, Dijon mustard, and vinegar in a 3-quart saucepan.
  2. Bake the meatballs for 15–18 minutes, until their centers reach 165°F.
  3. While the meatballs bake, bring the glaze to a simmer over medium heat and cook it for 8–10 minutes, stirring often, until thickened.
Glaze and serve
  1. Remove the meatballs from the oven and let them rest on the baking sheet for 5 minutes.
  2. Add the meatballs to the saucepan and gently turn to coat them in the glaze; serve warm.

Notes

For tender meatballs, mix the turkey only until combined. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. Use gluten-free panko for a gluten-free option.