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Thanksgiving Turkey Meatballs

Print Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 40 appetizer meatballs
Calories: 42
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1½ lb ground turkey 700g, 93% lean, not 99%
  • ½ cup panko breadcrumbs 30g
  • ¼ cup milk for soaking panko
  • 1 large egg
  • ¼ cup grated onion with its juice
  • ¼ cup grated parmesan
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage or 2 teaspoons dried
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper
Cranberry glaze
  • 1 cup cranberry sauce 280g, jellied or whole-berry
  • ⅓ cup chili sauce or ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • 1 pinch salt

Equipment

  • Large mixing bowl
  • Rimmed baking sheet
  • Large skillet
  • Measuring cups and spoons
  • Cookie scoop or spoon

Method
 

Soak the panade
  1. Combine the panko and milk in a small bowl and let sit 5 minutes until the breadcrumbs absorb the milk.
Mix
  1. Combine all the meatball ingredients with your hands until just uniform. Do not knead; overworked meat is tough.
Shape
  1. Roll into 1-inch balls for appetizers or 1½-inch for dinner. Wet hands help. Place on a lined baking sheet.
Bake
  1. At 400F (200C), 15 to 18 minutes for small, 20 to 22 for large, until 165F inside. Do not overbake.
Make the glaze
  1. Simmer the glaze ingredients in a wide pan 3 to 4 minutes until slightly thickened.
Glaze
  1. Add the meatballs to the glaze and toss to coat.
Hold
  1. Transfer to a slow cooker on low or warm; they keep for 3 to 4 hours. Serve with toothpicks.

Notes

Ground turkey is lean and dries out. The grated onion, panade, and parmesan keep it juicy. Mix gently, shape loosely, and bake only to 165F. Overworked, overcooked turkey meatballs are the worst thing on the table.