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+ servings

Turkey Cranberry Meatballs

An easy way to use up Thanksgiving leftovers and tasty too!
Course Appetizer
Cuisine American
Keyword turkey meatballs
Prep Time 45 minutes
Servings 16 Meatballs
Calories 89kcal


For The Meatballs

  • 1 lb Ground Turkey
  • 1 Egg
  • 1 ½ Cup Premade Stuffing
  • Cup Spinach Chopped
  • 1 Tsp Garlic Salt
  • 1 Tsp Rosemary dried

For the Glaze

  • ¼ Cup Brown Sugar may sub Maple syrup
  • 1 14oz can Cranberry Sauce
  • ¾ Cup Orange Juice
  • 2 tsp Corn Starch dissolved in ¼ cup water
  • 1 Tsp Rosemary dried
  • ½ Tsp Cinnamon


  • Start preheating the oven to 400F and line a baking sheet with non-stick cooking spray and a baking/cooling rack. The rack is optional but helps with air flow and even cooking.
  • In a large bowl mix the ground turkey, chopped spinach, egg, premade stuffing, garlic salt and dried rosemary until well combined.
  • Scoop even portioned meatballs (about 1 ½ inch) and bake for 18-20 minutes.
  • Set aside and let cool.
  • To make the glaze, start whisking together the brown sugar, dissolved cornstarch, cranberry sauce, orange juice, cinnamon and rosemary in a medium sized sauce pot.
  • Bring to a boil for 60 seconds, glaze should start to thicken a little. Reduce heat and simmer for 2-3 minutes.
  • Toss meatballs in warm sauce or serve meat balls warm alongside the sauce.


May be frozen separately or tossed for up to 4 months.
Reheat in crock pot with sauce, in oven at 350F for 15 minutes or microwave.


Calories: 89kcal | Carbohydrates: 9g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 255mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg