Turkey Meatballs with Cranberry Glaze Gluten Free
Juicy, deeply seasoned turkey meatballs coated in a tangy cranberry glaze, perfect for cozy dinners, holiday spreads, or meal prep. A naturally gluten-free dish that delivers both flavor and comfort.
Equipment
- large mixing bowl
- skillet
- saucepan
- baking dish
- parchment paper
Ingredients
- 1 lb ground turkey (not extra lean)
- 1/3 cup gluten-free breadcrumbs
- 1 egg
- 1 tbsp grated onion
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp olive oil (for browning)
- 1 cup cranberry sauce (homemade or canned)
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp Dijon mustard
- pinch of cinnamon (optional)
Instructions
- In a large bowl, combine ground turkey, gluten-free breadcrumbs, egg, grated onion, garlic, thyme, paprika, parsley, salt, and pepper. Mix gently with hands or a fork until just combined.
- With damp hands, roll mixture into 1½-inch meatballs. Yields about 18–20. Place on parchment-lined tray.
- Heat olive oil in skillet over medium heat. Brown meatballs on all sides (6–8 minutes total). Do not cook through.
- In saucepan, combine cranberry sauce, maple syrup, vinegar, mustard, and cinnamon. Simmer on low heat until warm and blended.
- Transfer browned meatballs to baking dish. Pour glaze over top. Bake at 375°F (190°C) for 15–20 minutes, until internal temp reaches 165°F.
Notes
Make ahead: Meatballs can be rolled a day ahead and chilled. For a party, serve with toothpicks. To spice it up, add red pepper flakes to the glaze. For variation, stir in orange zest or chopped pecans.
Nutrition
Calories: 265kcalCarbohydrates: 16gProtein: 23gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 340mgPotassium: 370mgFiber: 1gSugar: 8gVitamin A: 220IUVitamin C: 3mgCalcium: 35mgIron: 1.8mg
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