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Cranberry Orange Glazed Meatballs

These Cranberry Orange Glazed Meatballs are juicy, tender, and bursting with tangy-sweet flavor! Perfect for a crowd-pleasing appetizer or wholesome weeknight dinner.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Chicken, Crowd-Pleasing, Easy, Glazed, Meatballs, Quick, Turkey
Servings: 4 servings

Ingredients

  • 1 pound ground turkey or chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 1 cup cranberry juice 100% juice, no added sugar
  • 1/4 cup orange juice
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1 tablespoon olive oil
  • fresh orange zest for garnish

Instructions

  • In a large mixing bowl, combine the ground turkey or chicken with breadcrumbs, grated Parmesan, chopped parsley, egg, garlic powder, onion powder, salt, and pepper. Mix gently but thoroughly.
  • Shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter.
  • Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 5-6 minutes, turning occasionally, until browned and cooked through. Alternatively, bake on a greased baking sheet at 375°F (190°C) for 20-25 minutes.
  • While the meatballs cook, whisk together cranberry juice, orange juice, honey, Dijon mustard, and ground ginger in a small saucepan. Simmer over medium heat for 8-10 minutes until reduced and slightly thickened.
  • Transfer cooked meatballs to the saucepan with glaze. Toss gently to coat and simmer for 2-3 minutes to meld flavors.
  • Transfer glazed meatballs to a serving dish and garnish with fresh orange zest. Serve warm as appetizer or main course.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Skillet
  • Measuring Cups and Spoons
  • Whisk
  • Spatula or tongs
  • Zester or fine grater

Notes

  • Use gluten-free breadcrumbs or crushed rice crackers for a gluten-free option.
  • Substitute Parmesan with nutritional yeast or plant-based cheese for dairy-free diets.
  • Replace egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to avoid eggs.
  • Use maple syrup or agave nectar instead of honey to keep the glaze vegan-friendly.
  • Store uncooked meatballs in the fridge for up to 24 hours; cooked glazed meatballs keep 3-4 days refrigerated.