Who says Thanksgiving flavors are reserved for one day a year? These Turkey Meatballs with Cranberry Glaze bring all the holiday vibes in a healthier, bite-sized package. Whether you’re looking for a festive appetizer to wow your guests or an easy meal-prep option that makes lunch feel special, this recipe is your new go-to.
Lean ground turkey is a protein-packed powerhouse, keeping things light without sacrificing flavor. Meanwhile, the cranberry glaze offers a sweet-tangy twist that’s rich in antioxidants and feels indulgent without the sugar crash. Bonus? These little guys are air-fried, so you get all the taste with none of the guilt.
Serve them at your next gathering, or whip up a batch for the week ahead—because Thanksgiving doesn’t have to end at dessert. Let’s roll up our sleeves (and some turkey meatballs) and get cooking!
Turkey Meatballs with Cranberry Glaze
Equipment
- 1 Air Fryer
- 1 Medium Glass Bowl
- 1 Sauce Pan
- 1 Cookie scoop
Ingredients
- 1 lb. Ground Turkey (93-99%)
- 1/2 tsp. Sage
- 1 tsp. Kinders Whiskey Apple Seasoning
- 1/8 tsp. black pepper
- 1/2 tsp. salt
- 1 tbsp. minced garlic
- 1/2 whole yellow onion
- 1 cup Fresh cranberries Can also use frozen
- 1/2 cup water
- 1 tbsp tapioca starch
- 1 tbsp. stevia or monkfruit
Instructions
- Chop onion.
- In a medium bowl, add the ground turkey, seasonings, & chopped onion. Mix with a large spoon or your hands until seasonings are evenly disributed within meat mixture.
- Using your cookie scoop, or hands, form mixture into balls and place into air fryer basket 1-2 inches apart.
- Cook at 400 degrees F for 8 minutes.
- In a sauce pan, mix cranberries, water, tapioca starch, and sweetener. Bring to a boil over a medium-high heat.
- Cover and reduce heat. Allow to simmer for about 10 minutes, or until cranberries are fully broken and incorporated into the mixture.
- Serve glaze as a dipping sauce or pour over meatballs. Can be stored for up to 5 days in refridgerator.
