Turkey Meatballs with Cranberry Apricot Glaze

Turkey Meatballs with Cranberry Apricot Glaze

These savory turkey meatballs are enhanced with Italian herbs and garlic, then coated in a sweet and tangy cranberry apricot glaze. Perfect as an appetizer or main dish, they're sure to be a hit at any gathering.

Ingredients:

  • For the Meatballs:

    • 1 pound of ground turkey
    • ⅔ cup panko breadcrumbs
    • 2 teaspoons Italian seasoning
    • ¾ teaspoon sage powder
    • ¾ teaspoon garlic powder
    • 2 teaspoons kosher salt
    • Ground black pepper, to taste
    • Olive oil, for greasing the baking sheet

  • For the Cranberry Apricot Glaze:

    • ½ cup dried cranberries (2 ounces), finely chopped
    • 3 tablespoons granulated sugar
    • 1 cup water
    • Pinch of kosher salt
    • 1 tablespoon cornstarch (¼ ounce)
    • 1 tablespoon water (for cornstarch slurry)
    • 2 tablespoons apricot preserves (1 ounce)

  • For Garnish:

    • ¼ cup fresh parsley, finely chopped (¼ ounce)

Directions:

  1. Prepare the Baking Sheet:

    • Preheat your broiler with a rack positioned in the upper third of the oven.
    • Lightly grease a rimmed baking sheet with olive oil.

  2. Make the Cranberry Glaze:

    • In a medium saucepan, combine the finely chopped dried cranberries, 3 tablespoons granulated sugar, 1 cup water, and a pinch of kosher salt.
    • Cover the saucepan and cook over low heat until the cranberries are tender, about 20 minutes.

  3. Prepare the Meatball Mixture:

    • In a large bowl, combine the ground turkey, panko breadcrumbs, Italian seasoning, granulated garlic, 2 teaspoons kosher salt, and a few grinds of black pepper.
    • Mix thoroughly until all ingredients are well incorporated.

  4. Form and Cook the Meatballs:

    • Shape the turkey mixture into small meatballs, about 1 tablespoon each (should yield approximately 20 meatballs).
    • Place the meatballs on the prepared baking sheet.
    • Broil on the upper oven rack for 8–10 minutes, or until browned and cooked through. Watch carefully as broiler intensities may vary.

  5. Finish the Cranberry Glaze:

    • In a small bowl, whisk together the cornstarch and 1 tablespoon water to create a slurry.
    • Once the cranberries are tender, use a potato masher or immersion blender to puree the mixture until smooth.
    • Return the saucepan to a simmer and stir in the cornstarch slurry and apricot preserves.
    • Cook, stirring frequently, until the glaze thickens, about 2 minutes.

  6. Coat the Meatballs:

    • Add the cooked meatballs to the saucepan with the cranberry apricot glaze.
    • Gently toss to coat the meatballs evenly.

  7. Garnish and Serve:

    • Transfer the glazed meatballs to a serving platter.
    • Drizzle any remaining glaze over the top.
    • Garnish with the finely chopped fresh parsley.
    • Serve warm and enjoy!

Serving Suggestions and Tips:

  • Serving Size: Makes about 20 meatballs, serving 4–6 people as an appetizer or 3–4 as a main course.
  • Make Ahead: Prepare the meatballs and glaze in advance. Store separately in the refrigerator for up to 2 days. Reheat gently before serving.
  • Variations:
    • Substitute ground turkey with ground chicken or pork for a different flavor.
    • Add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
  • Cooking Tip: Ensure meatballs are uniform in size for even cooking.
  • Serving Ideas: Serve over rice or noodles, or alongside a fresh green salad for a complete meal.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Enjoy these delicious turkey meatballs with family and friends!

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