High Protein Turkey Meatballs with Cranberry Glaze
Tender baked turkey meatballs tossed in a sweet-tangy cranberry glaze. 35g protein — 40 minutes, serves 4.
Equipment
- A large mixing bowl, for the turkey mixture
- A rimmed baking sheet, for baking the meatballs
- Parchment paper, so the meatballs don't stick
- A small saucepan, for warming the cranberry glaze
Ingredients
- 700 g lean ground turkey (93% lean)
- 1 large egg
- ⅓ cup panko breadcrumbs (about 20g)
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 cup whole berry cranberry sauce (about 240g)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley chopped, to serve
Instructions
- Heat the oven to 200°C (400°F) and line a rimmed baking sheet with parchment paper.
- Put the ground turkey, egg, panko, onion, garlic, sage, thyme, smoked paprika, salt and pepper in a large bowl. Mix with your hands just until combined — don't overwork it or the meatballs turn tough.
- Roll the mixture into 20 even meatballs, about the size of a golf ball, and space them on the baking sheet.
- Bake for 20–22 minutes, until browned on the outside and cooked through in the centre.
- While the meatballs bake, warm the cranberry sauce, balsamic vinegar, honey and Dijon mustard in a small saucepan over medium heat for 4–5 minutes, stirring, until smooth and glossy.
- Tip the hot meatballs into the saucepan and toss gently until every meatball is coated in glaze.
- Serve in a bowl scattered with chopped parsley — over mashed potatoes for dinner, or with toothpicks as a party dish.
Notes
Don't overwork the turkey mixture — stop as soon as it holds together. Wet hands before rolling. Keeps 3 days refrigerated; reheat gently in the glaze.