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Apple Cranberry Turkey Meatballs

When you are looking for a dish that perfectly captures the essence of a harvest celebration, these Apple Cranberry Turkey Meatballs are an exceptional choice. This recipe takes lean 93% ground turkey and infuses it with the moisture and snap of shredded Granny Smith apples and the earthy aroma of fresh sage. Tossed in a vibrant glaze made of whole berry cranberry sauce, pure maple syrup, and orange zest, these meatballs offer a sophisticated balance of tart and savory notes. It is a modern, lighter take on traditional comfort food that works beautifully as a festive party appetizer or a unique weeknight dinner.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 24

Ingredients

For the Meatballs

  • 1 lb 93% Lean Ground Turkey
  • 1/2 cup Plain Breadcrumbs
  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Egg lightly beaten
  • 1 cup Shredded Tart Apple e.g., Granny Smith
  • 1 1/2 tbsp Fresh Sage finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Optional: Fresh Parsley for garnish

For the Cranberry Sauce

  • 1 cup Whole Berry Cranberry Sauce
  • 1/4 cup Unsweetened Applesauce
  • 2 tbsp Pure Maple Syrup
  • Zest of 1 Orange
  • 1 tbsp Fresh Orange Juice

Instructions

  • Preparation: Preheat oven to 425°F. Place a baking rack over a rimmed baking sheet and coat lightly with cooking spray.
  • Mix Meatballs: In a large bowl, combine the turkey, breadcrumbs, oil, egg, shredded apple, sage, and spices. Mix gently with your hands or forks until just combined—do not overmix.
  • Roll & Bake: Roll into 1 1/2 to 2-inch balls. Arrange on the prepared rack. Bake for 12–14 minutes or until just cooked through.
  • Prepare Sauce: While meatballs bake, combine cranberry sauce, applesauce, maple syrup, orange zest, and juice in a large saucepan. Heat over medium until warmed through.
  • Coat: Add the cooked meatballs to the saucepan. Gently spoon the sauce over the meatballs to coat them thoroughly.
  • Serve: Transfer to a platter or keep warm in a slow cooker on the lowest setting. Garnish with fresh parsley if desired.

Notes

  • Apple Prep: Use a box grater to shred the apple. The skin provides extra texture and color, so there is no need to peel it!
  • Don't Over-Compact: When rolling the meatballs, use light pressure. Compacting the meat too tightly will result in a tough, dense texture.
  • Citrus Pop: For an extra hit of brightness, add a tiny bit more orange zest over the meatballs right before serving.
  • Serving Suggestion: These are excellent served alongside a wild rice pilaf or creamy mashed cauliflower.