If you open your pantry right now, there is a good chance you'll find a lonely can of cranberry sauce sitting on the shelf. Maybe you bought an extra one before Thanksgiving just in case? Maybe you opened it, used a spoonful, and promised yourself you would find a use for the rest later. Later is now! These juicy turkey meatballs in a jellied cranberry-chili sauce are one of my favorite ways to turn leftover canned cranberry sauce into something completely new. Cranberry sauce shines anew and becomes the base of a rich, savory glaze that coats tender turkey meatballs and makes them impossible to stop eating.
These are just as good as my ever popular Crock Pot Grape Jelly and Chili Meatballs that require only 3 ingredients!
A New Way to Think About Cranberry Sauce
Cranberry sauce tends to get boxed into one role, and one role only. But when you combine cranberry sauce with savory ingredients like Worcestershire sauce, Dijon mustard, and chili sauce, it becomes something entirely different. The sweetness mellows out. The tang becomes more complex. The result is a sauce that feels balanced and bold rather than sugary.
Jump to:
- A New Way to Think About Cranberry Sauce
- Perfect for Using Up Leftover Cranberry Sauce
- How To Make Turkey Meatballs, Step-By-Step
- What Makes These Turkey Meatballs So Tender
- The Savory Cranberry Sauce That Brings It All Together
- Why You'll Love the Recipe
- A Great Make Ahead Option
- How To Serve These Turkey Meatballs
- More Meatball Recipes
- Printable Recipe
Perfect for Using Up Leftover Cranberry Sauce
One of the best things about this recipe is how practical it is. After Thanksgiving, many of us are left with odds and ends that do not quite add up to another holiday meal. Cranberry sauce is often at the top of that list.
This is a great way to use up jellied cranberry sauce or whole berry cranberry sauce without feeling like you are forcing leftovers into another meal. The cranberry sauce melts into the savory ingredients and becomes part of a cohesive dish rather than standing out as a leftover component.
It is also flexible. If you have a little more cranberry sauce than expected, the sauce can handle it. If you have less, it still works. That kind of flexibility is exactly what you want when you are cooking with leftovers.
How To Make Turkey Meatballs, Step-By-Step
- Prep: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly coat it with nonstick spray.
- Mix the Meatballs: In a large bowl, combine ground turkey, panko breadcrumbs, egg, milk, Worcestershire sauce, onion, garlic, Dijon mustard, salt, and pepper. Gently mix until just combined. Pro Tip: Don’t over mix the meat or the meatballs can become dense.
- Form Meatballs: Roll the mixture into 1½-inch balls (about 20–24 meatballs) and place them on the prepared baking sheet.
- Bake: Bake for 18–20 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
- Make the Cranberry Sauce: While the meatballs bake, combine cranberry sauce, chili sauce, Worcestershire sauce, orange juice, Dijon mustard, salt, and pepper in a medium saucepan. Cook over medium heat, stirring until smooth and bubbling, about 5 minutes.
- Combine & Serve: Add the baked meatballs to the saucepan and toss gently to coat. Simmer for 5 minutes so the flavors meld. Serve warm as an appetizer or over rice or mashed potatoes for a meal. Delish!
What Makes These Turkey Meatballs So Tender
Dry turkey meatballs are usually the result of one thing: overworking the meat or not enough moisture in the mixture.
Turkey is lean, which means it needs a little extra help to stay juicy. Using the right balance of breadcrumbs, egg, and liquid makes all the difference. Gentle mixing is also key. When the ingredients are just combined and not compacted, the meatballs cook up tender instead of dense.
These turkey meatballs are soft on the inside, lightly browned on the outside, and sturdy enough to hold up under a thick sauce. They do not fall apart, but they also do not feel heavy or dry.
That balance is what turns a good turkey meatball into a great one.
The Savory Cranberry Sauce That Brings It All Together
The sauce is the heart of this dish.
It starts with cranberry sauce, but that is only the beginning. When paired with savory elements like Worcestershire sauce and Dijon mustard, plus a little citrus for brightness, the cranberry sauce transforms into a deeply flavorful glaze.
This is not a thin sauce that slides off the meatballs. It is thick enough to cling, coating every bite with flavor. It simmers just long enough for the ingredients to meld together, creating something that tastes far more complex than the effort involved.
This is the kind of sauce that makes people pause after the first bite and ask what is in it.
Why You'll Love the Recipe
- Easy
- Freezable
- Large Batch
- Make-Ahead
A Great Make Ahead Option
If you like recipes that work with your schedule instead of against it, these turkey meatballs are a great choice.
You can form the meatballs ahead of time and refrigerate them until you are ready to cook. This is especially helpful if you are hosting or bringing a dish to a gathering. Doing the prep earlier takes a lot of stress out of the day.
The sauce can also be made ahead and gently reheated. Once everything is combined, it comes together quickly and easily.
For parties, these meatballs can be kept warm in a slow cooker, which frees up oven space and keeps them at the perfect serving temperature.
How To Serve These Turkey Meatballs
These saucy turkey meatballs make great sliders when tucked into small rolls with a little extra sauce. They can be served over grains like quinoa (learn how to cook quinoa perfectly) or farro for a heartier meal. They even work well as a topping for creamy polenta or mashed sweet potatoes.
For entertaining, pairing them with a simple cheese board or vegetable tray makes for an easy, balanced spread.
Did we mention kids love these meatballs? Yep, even picky eaters tend to like this recipe.
More Meatball Recipes
Do you love this Cranberry Turkey Meatball recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Cranberry Turkey Meatballs (With Jellied Cranberry Sauce)
Equipment
- cookie scoop
Ingredients
Meatballs
- 1 pound ground turkey (93% lean)
- ¾ cup panko breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- ⅓ cup onion (minced)
- 2 garlic cloves (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- Fresh pepper to taste
Cranberry Sauce
- ¾ cup jellied cranberries sauce (whole cranberry sauce works too)
- ½ cup chili sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons orange juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- Fresh pepper to taste
Instructions
- Prep: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly coat it with nonstick spray.
- Mix the Meatballs: In a large bowl, combine ground turkey, panko breadcrumbs, egg, milk, Worcestershire sauce, onion, garlic, Dijon mustard, salt, and pepper. Gently mix until just combined. Pro Tip: Don’t over mix the meat or the meatballs can become dense.
- Form Meatballs: Roll the mixture into 1½-inch balls (about 20–24 meatballs) and place them on the prepared baking sheet.
- Bake: Bake for 18–20 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
- Make the Cranberry Sauce: While the meatballs bake, combine cranberry sauce, chili sauce, Worcestershire sauce, orange juice, Dijon mustard, salt, and pepper in a medium saucepan. Cook over medium heat, stirring until smooth and bubbling, about 5 minutes.
- Combine & Serve: Add the baked meatballs to the saucepan and toss gently to coat. Simmer for 5 minutes so the flavors meld. Serve warm as an appetizer or over rice or mashed potatoes for a meal. Delish!
Notes
- Ground chicken or beef works well in place of turkey.
- Add ½ teaspoon orange zest or a pinch of red pepper flakes to the sauce for a bit of brightness or a little heat.
- Crockpot Option: After baking, transfer meatballs and sauce to a slow cooker on LOW for up to 3 hours to keep warm for parties.
- Make Ahead: You can form the meatballs up to 1 day in advance and refrigerate until ready to bake.
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