These Thanksgiving Turkey Meatballs are a fun twist on the classic holiday flavor! Juicy turkey meatballs are mixed with herbs and spices, making them super tasty.
They’re perfect as an appetizer or even served with cranberry sauce, bringing that festive vibe to your table. Who knew turkey could be so fun? 😄
I love making these meatballs ahead of time. Just bake, freeze, and pop them in the oven when you’re ready—so easy and a hit with everyone!
Key Ingredients & Substitutions
Ground Turkey: Using 93% lean turkey gives you juicy meatballs without too much fat. If you’re looking for something even leaner, go for 99% lean, but keep in mind that they may be a bit drier. Ground chicken is a good substitute too!
Breadcrumbs: Plain breadcrumbs help bind the meatballs. If you’re gluten-free, substitute with almond flour or gluten-free breadcrumbs. I sometimes pulse oats in a blender for a healthy option!
Dried Cranberries: These add a lovely sweetness. If you prefer, swap them out for chopped raisins or omit them altogether for a more savory flavor. Fresh cranberries could work as well, just adjust the sweetness!
Heavy Cream: I love heavy cream for its richness, but you can replace it with half and half or low-fat milk for a lighter sauce. Coconut cream is a great non-dairy option if you’re vegan!
How Do I Make the Perfect Meatballs Without Them Falling Apart?
Getting meatballs to hold their shape can be tricky. Here’s how to ensure they stay intact:
- Do not overmix your meatball mixture. Gently fold everything together to avoid a tough texture.
- Let the mixture rest for a few minutes after mixing. This helps to hydrate the breadcrumbs, making it easier to shape.
- Form uniform meatballs that are about 1 to 1.5 inches. This ensures even cooking and less chance of breaking.
- When frying, don’t overcrowd the pan. Give the meatballs space to brown without touching each other.
Following these tips will help you achieve delicious, perfectly cooked meatballs every time!
Thanksgiving Turkey Meatballs
Ingredients You’ll Need:
- For the Meatballs:
- 1 pound ground turkey (preferably 93% lean)
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup dried cranberries, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter (for frying)
- For the Creamy Sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream or half and half
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by 20-25 minutes of cooking time. Your total time will be around 35-40 minutes, making it a quick and delicious option for your table!
Step-by-Step Instructions:
1. Soak the Breadcrumbs:
In a large mixing bowl, soak the breadcrumbs in milk for about 5 minutes. This step helps create moist meatballs.
2. Combine the Ingredients:
Add the ground turkey, egg, chopped onion, minced garlic, dried cranberries, parsley, thyme, rosemary, salt, and black pepper to the soaked breadcrumbs. Gently mix everything until just combined—be careful not to overmix!
3. Shape the Meatballs:
With your hands, shape the mixture into 1 to 1.5-inch meatballs. Aim for about 20 meatballs in total.
4. Brown the Meatballs:
Heat olive oil or butter in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides, which will take about 6-8 minutes. The meatballs don’t need to be fully cooked at this point.
5. Make the Sauce:
Once browned, remove the meatballs from the skillet and set them aside. In the same skillet, pour in the chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Stir to combine, scraping up any flavorful browned bits left behind.
6. Simmer the Meatballs:
Bring the sauce to a gentle simmer and let it thicken slightly for about 3-5 minutes. Then, return the meatballs to the skillet, spooning some of the sauce over them. Cover and simmer on low heat for an additional 8-10 minutes or until the meatballs are cooked through.
7. Final Adjustments:
Taste the sauce and adjust the seasoning with salt and pepper as desired. If you prefer, you can add more herbs or a squeeze of lemon juice for brightness!
8. Serve:
Garnish with additional fresh rosemary or parsley if you like. Serve warm and enjoy the comforting flavors of Thanksgiving!
The combination of herbs and cranberries gives these turkey meatballs a festive twist, making them a perfect addition to your holiday gatherings or a cozy dinner any time of the year. Enjoy!
Can I Use Chicken Instead of Turkey?
Absolutely! Ground chicken will work just as well and provide a similar flavor. Just keep in mind that chicken can be a bit leaner, so you may want to add a touch more moisture like an extra tablespoon of milk.
How Can I Make These Meatballs Gluten-Free?
No problem! Simply substitute the plain breadcrumbs with gluten-free breadcrumbs or almond flour. This will keep them gluten-free while maintaining the delicious texture.
Can I Prepare These Meatballs Ahead of Time?
Yes! You can mix the meatball mixture and shape the meatballs a day in advance. Store them covered in the refrigerator until you’re ready to cook them. Just remember to adjust cooking time slightly as they will be cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently on the stove or in the microwave until warmed through. Enjoy them as a quick meal or a tasty snack!
