Cranberry Meatballs

are the perfect combination of sweet and savory, making them a crowd-pleasing appetizer for any occasion. Made with ground turkey and flavored with minced onion, these meatballs are baked until perfectly tender and then coated in a tangy cranberry sauce infused with hints of chili and orange. Whether served as a party appetizer or a flavorful addition to a weeknight dinner, these meatballs are sure to impress.
Cranberry Meatballs
1 pound ground turkey
1 cup panko bread crumbs
1 large egg
¼ cup milk
¼ cup minced onion
1 teaspoon salt
¼ teaspoon pepper
¾ cup jellied cranberry sauce
½ cup chili sauce
¼ cup BBQ sauce
2 tablespoons orange juice
½ teaspoon Dijon mustard
½ teaspoon Sriracha chili sauce
¼ teaspoon salt
¼ teaspoon pepper

Directions :
Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper.
In a medium mixing bowl, combine the ground turkey, panko bread crumbs, egg, milk, minced onion, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Roll the mixture into 1 1/2 inch meatballs and place them in rows on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked through and golden brown.
While the meatballs are baking, prepare the sauce. In a large saucepan, combine the jellied cranberry sauce, chili sauce, BBQ sauce, orange juice, Dijon mustard, Sriracha chili sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the sauce is thickened and reduced.
Once the meatballs are cooked, add them to the saucepan with the cranberry sauce and stir to coat them evenly in the sauce.
Optionally, transfer the meatballs and sauce to a slow cooker set on low heat to keep warm until ready to serve.
Garnish the meatballs with orange zest, if desired, and serve with toothpicks for easy serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Servings: 36″

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