Description
These Turkey and Stuffing Meatballs with Cranberry Glaze are loaded with holiday flavor and baked to juicy perfection. Ideal for holiday gatherings or using up leftovers, they come together quickly with a sweet and savory glaze that ties everything together.
Ingredients
Scale
1 lb ground turkey
2 cups leftover stuffing, crumbled
1 large egg
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (divided)
1/2 cup maple syrup
1/4 cup orange juice
1/4 tsp ground cinnamon
1 cup fresh cranberries
Instructions
- Set your oven to 375°F and place the rack in the middle position.
- Mix the meatballs: In a large mixing bowl, gently combine the ground turkey, crumbled stuffing, egg, sage, thyme, salt, and pepper. Be mindful not to overmix, as this can lead to dense meatballs.
- Form the meatballs: Shape the mixture into 1.5-inch balls. Lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil, then arrange the meatballs in the dish. Lightly coat the tops with the remaining tablespoon of olive oil.
- Bake the meatballs: Place the baking dish in the oven and cook for 15 minutes.
- Prepare the glaze: While the meatballs bake, whisk together maple syrup, orange juice, and cinnamon in a small bowl.
- Add cranberries and glaze: After 15 minutes, remove the meatballs from the oven. Scatter fresh cranberries around the meatballs and pour the glaze evenly over the top.
- Finish baking: Return the dish to the oven and bake for another 20-25 minutes, basting once or twice with the glaze, until the meatballs reach an internal temperature of 165°F.
- Glaze and serve: Toss the finished meatballs gently in the glaze before serving.
Notes
Do not overmix the meat mixture to keep meatballs tender.
If stuffing is dry, add a splash of broth.
Leftovers reheat well with a bit of orange juice or broth.
Freeze unglazed meatballs and glaze later for quick meals.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 341
- Sugar: 19g
- Carbohydrates: 36g
- Protein: 21g