Cranberry Ginger Turkey Meatballs

Cranberry Ginger Turkey Meatballs combine cozy comfort with bright, festive flavor in one easy, crowd-pleasing dish. From the first bite, these tender turkey meatballs deliver juicy texture and savory depth, while the cranberry ginger glaze adds a glossy, sweet-tangy finish that feels both classic and modern.

Because ground turkey is naturally lean, gentle seasoning and careful mixing help keep these meatballs moist and flavorful. Meanwhile, fresh ginger adds warmth and subtle spice, and cranberry brings a balanced acidity that complements the turkey beautifully. As a result, this recipe works just as well for a simple weeknight dinner as it does for holiday entertaining.

Traditionally, cranberry and turkey are paired during colder seasons, especially in North American cooking. However, adding fresh ginger gives this familiar combination an elevated twist that feels fresh and exciting. Whether served over rice, alongside roasted vegetables, or enjoyed as an appetizer, Cranberry Ginger Turkey Meatballs deliver bold flavor with minimal effort—making them a reliable favorite for any occasion.

Recipe Yield: 4–5 servings

INGREDIENTS

1 lb ground turkey
1/3 cup breadcrumbs
1 large egg
2 Tbsp milk
2 Tbsp finely chopped onion
1 Tbsp fresh ginger, grated
2 cloves garlic, minced
1 Tbsp soy sauce
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Cranberry Ginger Glaze:
1 cup cranberry sauce (whole berry or smooth)
2 Tbsp honey
1 Tbsp fresh ginger, grated
1 Tbsp apple cider vinegar
1 Tbsp soy sauce
1/4 cup water

INSTRUCTIONS

1. Prepare the meatball mixture:
In a large bowl, add the ground turkey, breadcrumbs, egg, milk, onion, ginger, garlic, soy sauce, olive oil, salt, and pepper. Gently mix until just combined, being careful not to overwork the mixture.

2. Shape the meatballs:
Using a tablespoon or small scoop, portion the mixture and roll into evenly sized meatballs. Place them on a parchment-lined tray.

3. Brown the meatballs:
Heat a large skillet over medium heat with a light drizzle of olive oil. Add the meatballs in batches, turning occasionally, and cook until golden on all sides, about 6–8 minutes.

4. Make the cranberry ginger glaze:
In a small saucepan, whisk together the cranberry sauce, honey, ginger, apple cider vinegar, soy sauce, and water. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.

5. Glaze and finish cooking:
Pour the cranberry ginger glaze over the browned meatballs in the skillet. Reduce heat to low and gently simmer for 8–10 minutes, turning occasionally, until the meatballs are fully cooked (internal temperature reaches 165°F / 74°C) and coated in a glossy sauce.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Gentle Mixing Makes a Difference: Because turkey is lean, mixing just until combined helps keep the meatballs tender and juicy instead of dense.
• Adjust the Glaze Texture: If the sauce thickens too much, add a splash of water. Conversely, let it simmer longer for a thicker, stickier glaze.
• Make-Ahead Friendly: These Cranberry Ginger Turkey Meatballs reheat beautifully, making them perfect for meal prep or stress-free entertaining.