COOK: Baked Turkey Meatballs with Cranberries & Sage

• Cranberry Sage Meatball Serving Ideas
• Sauce Pairing Suggestions
• Turkey & Cranberry Meatball Ingredients
• Kitchen Equipment Needed
• How to Bake Turkey Meatballs with Cranberries & Sage
• Baked Turkey Meatballs with Cranberries & Sage

These easy baked turkey & cranberry meatballs are studded with tart dried cranberries, and flavored with tangy Dijon mustard, garlic, and fresh sage. These light and tender bite-sized meatballs can be served as main dish entree with your favorite sauces and a side of stuffing, potatoes, pasta, or rice pilaf.

They mix savory and sweet fall flavors, but since they’re made with dried cranberries, you can serve these any time of year. Delicious for lunch or dinner, or pair them with a dipping sauce and serve them as an appetizer for game night or a holiday buffet!

This recipe is a quick and easy sheet pan dinner or tray bake, though you can also saute them if you prefer, although they are very delicate, so baking is really best (and easiest!). Mix up the turkey and cranberry meatballs in one mixing bowl, scoop & shape them, and then bake them in your oven (or air-fryer).

It’s a simple recipe that can be made ahead for meal-prep. You can make a big batch and chill or freeze them to reheat for quick lunches or dinners later in the week!

Cranberry Sage Meatball Serving Ideas

These baked turkey & cranberry meatballs are great with a side of baked or mashed potatoes (regular or sweet), pasta, rice or couscous, a salad or roasted vegetable, and your favorite sauce, or stuffed in a sandwich or pita.

Pile your baked turkey meatballs atop a hearty grain bowl or a pasta dish. Serve them with a big plate of buttered plain or whole wheat spaghetti or egg noodles, or gently toss them with rigatoni or ziti and Alfredo, pesto, chimichurri, or garlic and oil sauce.

Stuff them in a meatball sub sandwich or hoagie roll, with a scoop of giardiniera, cranberry jalapeno salsa, beet horseradish relish, arugula pesto, or mustard. Top with a slice of melting mozzarella, provolone, or Swiss cheese, or a scoop of crunchy cabbage slaw or chopped greens for a satisfying supper or hearty hot lunch hoagie. 

Or for something lighter, try tucking these turkey & cranberry meatballs in a pita sandwich or wrap with lots of fresh greens and a light tahini dressing, garlic hummous. Or, just pile them up on a bed of baby greens or spinach with roasted squash or beets and a creamy bistro dressing or balsamic vinaigrette!

Jump to Recipe Print Recipe

Sauce Pairing Suggestions

You can keep it classic, and dress your turkey and cranberry meatballs with a light cream sauce, turkey or mushroom gravy if you want something subtle, comforting, and kid-friendly. Or, serve them plain with your favorite dipping sauces, chutney, or mustard on the side or drizzled on top.

They’re a natural match to pair with your homemade cranberry salsa, spiced cranberry mustard, sweet garlic-chili sauce, cilantro-jalapeno chutney, chimichurri, arugula pesto, buttermilk ranch, creamy house dressing, or a honey Dijon dipping mustard.

Turkey & Cranberry Meatball Ingredients

Turkey:

I like to use 85/15 ground turkey, and recommend that if you can get it. Leaner turkey blends will make drier meatballs. Turkey is already a very lean meat, so don’t try to make these too low in fat! These are very tender and crumbly meatballs that need careful handling, as the turkey is much less cohesive than ground pork or beef.

You can also use a blend of ground turkey and pork or veal, if you prefer.

Breadcrumbs:

You can use pre-made dry breadcrumbs, or make your own from stale bread, buns, and heels. This is a thrifty way to use up bread that would otherwise go to waste!

To make your own bread crumbs, pulse the bread in a food processor or blender to break it up, or toast it until dry, put the slices in a sturdy plastic bag or tea-towel, and roll over with a rolling pin until the crumbles are fine. Store in the freezer, or toast in a cool oven until completely dry so that they don’t mold if you’re going to store them at room temperature.

Milk:

I use whole milk in these meatballs. You can substitute cream or half and half, or other milk, though using lower fat milk or non-dairy milk will make your meatballs drier and possibly more crumbly.

Egg:

You’ll need one large egg, which serves as a binder to help hold these meatballs together.

Alliums:

I like to use minced red onion in this recipe, but you can substitute yellow or white onion. Fresh garlic is best, but you can use garlic paste here if you don’t have fresh cloves on hand.

Cranberries:

Dried cranberries, chopped by hand or in a food processor into small pieces.

Parmesan:

Use finely grated dry Parmesan cheese in these meatballs, or substitute grated Romano or Kefalotyri cheese or a blend.

Seasonings:

You can customize the seasonings to your taste, but I like to use ground allspice, freshly grated nutmeg and ground black pepper, kosher salt, Dijon or brown mustard, fresh or dried sage leaves, and Worcestershire sauce.

Kitchen Equipment Needed

cutting board & knife:

Use this to mince the red onion, garlic, dried cranberries, and herbs. You can also use a food processor, but you’ll get nicer, more uniform results with a good sharp knife. A food processor tends to make a mix of uneven cuts and wet onion puree, instead of nice, fine mince.

blender or food processor (optional, to make fresh bread crumbs):

If you are making your own bread crumbs from stale or dry bread, a food processor or blender is the easiest way to do this.

saute pan:

You’ll need a small to medium saute pan to sweat the onions, garlic, and cranberries before adding them to the meatball mixture.

sheet pan:

I used a standard half-sheet pan to roast the turkey meatballs. You can use other baking dishes, just make sure your cookie sheets or pans have a shallow lip to catch the juices, and aren’t so deep that the meatballs steam instead of browning.

How to Bake Turkey Meatballs with Cranberries & Sage

prep ingredients & make panade:

• Peel & mince the red onion and garlic cloves.
• Chop the fresh sage & parsley (or measure out the dried sage).
• Roughly chop the dried cranberries.
• In a medium to large bowl, combine the milk and bread crumbs, mustard, Worcestershire, parsley, allspice, and nutmeg to make the panade.

saute & cool onion & cranberries:

• Melt the butter in a small saute pan over medium-low heat.
• Saute the onion with the salt and pepper for 1-2 minutes, stirring until the onions begin to go translucent.
• Add the chopped dried cranberries and stir for another 1-2 minutes.
• Add the garlic and sage, and reduce the heat to low. Sweat together for just a few minutes, until fragrant.
• Remove pan from heat and let cool (transfer to a heat-resistant bowl to cool quickly).
• Preheat the oven to 375℉ (190℃).

mix & shape meatballs:

• Add the egg and the grated Parmesan cheese to the bowl with the panade (soaked seasoned bread crumbs).
• Whisk or mix with a fork to combine the egg and cheese with the panade mixture, then add the cooled onion and cranberry mixture.
• Add the ground turkey and mix well with clean hands or a spatula until well combined.
• Using your hands, a tablespoon, or a portion scoop, shape the mixture into walnut-sized turkey meatballs. They will be quite wet and soft, but will firm up a bit as they bake. Depending on the scoop size, you should get about 25-30 small meatballs.

bake or air-fry:

• Place the meatballs on a sheet pan, and place them in the center rack of the preheated oven. You may want to spray your baking sheet with pan-spray, oil it, or line it with parchment or a silicone baking liner, or use a nonstick baking sheet.
• Bake until lightly golden and the temperature in the center of the meatballs reaches 165℉ (74℃) on an instant read meat thermometer, or cut a meatball in half and make sure they are done all the way through, about 35-40 minutes.
• The exact cooking time will vary depending on the size of your meatballs and your oven.
• If you like, you can carefully turn the meatballs partway through their baking time. Be careful and use a thin metal spatula for best results, as the meatballs are delicate.
• Serve while warm, with your choice of gravy, herb pesto, or dipping sauce.
• Refrigerate any leftovers promptly for up to four days, or freeze in an air-tight container for up to three months.