Description
There are recipes that feel like a warm embrace, perfect for cozy evenings at home or special gatherings with family and friends. This Turkey Meatball Skillet with Cranberry Glaze is one of those dishes. It’s a delightful balance of savory and sweet, combining tender, juicy turkey meatballs with a glossy cranberry glaze that bursts with flavor. Whether you’re preparing it for a festive holiday table or a comforting weeknight dinner, this dish has the power to bring people together.
Ingredients
Scale
For the Turkey Meatballs:
- 1 pound ground turkey (lean)
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1/4 small onion, finely grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for searing)
For the Cranberry Glaze:
- 1 1/2 cups cranberry sauce (whole berry preferred)
- 1/4 cup honey or maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Meatball Mixture
Combine the ground turkey, breadcrumbs, Parmesan, egg, garlic, onion, parsley, oregano, salt, and pepper in a large mixing bowl. Mix until just combined without overmixing to avoid dense meatballs. - Form the Meatballs
Scoop about 1 to 1 1/2 tablespoons of the mixture and roll into evenly sized balls. Place on a parchment-lined tray. You should get 18–20 meatballs. - Sear the Meatballs
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches for 3–4 minutes per side until golden brown. Remove and set aside. - Prepare the Cranberry Glaze
In a bowl, whisk together cranberry sauce, honey or maple syrup, soy sauce, apple cider vinegar, Dijon mustard, cinnamon, and red pepper flakes until smooth. - Combine and Simmer
Return the seared meatballs to the skillet. Pour the cranberry glaze over them and stir to coat. Cover and simmer on low heat for 10–12 minutes, until the meatballs reach 165°F internally. - Garnish and Serve
Sprinkle with fresh parsley and serve hot with mashed potatoes, wild rice, or roasted vegetables.
Notes
- Don’t overmix the meat mixture to keep the meatballs tender.
- Use a meat thermometer to check doneness.
- Glaze sweetness and tanginess can be adjusted to taste.
- Meatballs can be made ahead and stored in the fridge or freezer for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes