Cranberry turkey meatballs are an easy and tasty snack, dinner or appetizer. Made with cranberry sauce these healthy turkey meatballs only take 15 minutes to cook so they are ready in no time. Made with spices and cranberry, these meatballs have the best flavour that is reminiscent of the holidays.
Why you will love this recipe:
- These healthy cranberry meatballs have the best flavour and taste like stuffing!
- They are a great way to use up any leftover cranberry sauce from Thanksgiving or Christmas.
- These meatballs are baked in the oven and only take 15 minutes to cook!
- These turkey meatballs with cranberry sauce are really simple and easy to make and don't require any fancy or hard to find ingredients.
- They are made without breadcrumbs.
- These meatballs make a great appetizer, breakfast, snack or dinner.
- They are gluten free, dairy free, paleo, and Whole30 compliant.
- They can be eaten alone or served with sauce.
- Can be frozen and eaten at a later date so they are perfect for meal prep.
Key ingredients and substitutions:
- Ground turkey - these meatballs are made with ground turkey. I prefer to use dark meat, but white meat will also work (just note that white meat does tend to have less flavour and be a little drier).
- Almond flour - almond flour is used instead of breadcrumbs to help bind the meatballs. Instead of almond flour you can also use breadcrumbs, gluten free breadcrumbs or crushed crackers instead.
- Cranberry sauce - I love using my healthy cranberry sauce recipe to make these holiday meatballs, but you can use any cranberry sauce that you like.
- Herbs de Provence spice blend - this adds such a delicious flavour to these meatballs.
- Green onion - to add a pop of color and even more aromatic flavour to these meatballs. You could swap this for white onion.
How to make this recipe:
First, preheat your oven to 400 degrees Fahrenheit.
Now add all the ingredients to a large bowl and stir well to combine.
Then line a baking sheet with parchment paper and form the meat mixture into balls ~1.5-2 inches in diameter.
Then bake the meatballs for 15-20 minutes. Let them cool for a few minutes and enjoy!
- I used dark turkey meat to make these meatballs. If you use white turkey meat they won't be as moist so you may want to add 1-2 tablespoon of avocado oil or olive oil.
- If you let the formed meatballs set in the fridge for 30 minutes before baking it will help they stay together better.
- Feel free to change up the herbs in these meatballs. Rosemary and thyme would also both be great options.
- These meatballs freeze really well.
How to store:
Store these meatballs in the fridge in an air tight container for up to 5 days.
Frequently asked questions:
Turkey meatballs are cooked when the internal temperature reaches 165 degrees Fahrenheit. You can also cut a meatball in half to see if it is cooked through. The meatballs should also be browned on the outside.
No! Instead of breadcrumbs you can use almond flour, almond meal, crushed crackers or oats.
The eggs help to bind the meatballs together and prevent them from falling apart. Eggs also add a little moisture so the meatballs aren't as dry.
You can but you don't have to. I usually don't turn my meatballs when I make them.
Other recipes you will love:
- Sugar Free Cranberry Sauce
- Teriyaki Chicken Stir Fry Sheet Pan Meal
- Meatloaf with Blueberries
- Healthy Sloppy Joes
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Healthy Turkey Meatballs with Cranberry
- Preheat your oven to 400F.
- In a large bowl add all the ingredients and stir them well until combined.
- Line a baking sheet with parchment paper.
- Form the meat mixture into 1.5-2 inch diameter meatballs.
- Place the tray in the oven and bake for 15-20 minutes, until the meatballs are cooked through. Let them cool for a bit, then enjoy!
- This recipe yields 28 meatballs.
- If you use white turkey meat you might want to add 1-2 tablespoon of avocado oil to add extra moisture.
- Serve these meatballs on their own or with your favourite dipping sauce.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size.
- Store these meatballs in an airtight container in the fridge for up to 5 days.