Pin it
I whipped up these turkey and cranberry meatballs one evening when trying to use leftover Christmas dinner in a new way. The magic happened when I blended juicy turkey with sweet cranberries and crunchy stuffing. They're now the star of every holiday gathering – my guests always ask for more. They've become my go-to trick for easy festive bites that everyone loves.
Irresistible Holiday Nibbles
What makes this recipe so wonderful is how easy and practical it is. The turkey stays tender, the cranberries add that lovely sweetness, and the stuffing brings that comforting holiday flavor we all crave. When I'm hosting, I can make them ahead of time, which gives me more moments to enjoy with my company.
My Holiday Shopping List
- Ground turkey: 450g fresh from my local butcher
- Homemade stuffing: 2 cups lovingly prepared
- Cranberries: Half a cup of my favorite organic ones
- Broth: 60ml of my homemade chicken stock
- Egg: One nice farm-fresh egg
- My herbs: A fragrant mix of dried sage and thyme
- Seasoning: Sea salt and freshly ground black pepper
- Butter: 60ml melted unsalted butter for crispiness
My Simple Instructions
- Mixing everything together
- First I dampen the stuffing with broth so it's nice and soft. In my big bowl, I combine my turkey, cranberries, egg, herbs and stuffing until everything's well mixed.
- Shaping them up
- I roll small meatballs with slightly wet hands so the meat doesn't stick. Then I place them on my baking sheet lined with parchment paper.
- Getting that golden finish
- With my oven heated to 190°C, I brush my meatballs with melted butter for that golden color and pop them in for 20-25 minutes.
- Serving with flair
- I arrange my meatballs on a pretty plate decorated with fresh rosemary, with my homemade cranberry sauce on the side.
My Special Touches
Sometimes I throw in some crushed pecans for an amazing crunch. For my vegetarian friends, I switch out the turkey for a mix of chopped mushrooms and plant protein. The trick is to tweak the recipe based on what people like while keeping that festive vibe.
Pin it
Saving For Later
I usually store my meatballs in an airtight container in the fridge for up to 3 days. To warm them up, I put them in the oven at 175°C for 10-15 minutes covered with foil so they stay moist. In the microwave, they need just 1-2 minutes under a lid and they'll taste like they're freshly made.
Frequently Asked Questions
- → Can these be made ahead of time?
- Yes, they're freezer-friendly before cooking. Thaw them in the fridge before baking or frying to save time during holidays.
- → What's the best way to serve them?
- Serve them hot with cranberry sauce or gravy. Perfect as appetizers or a main dish for celebrations.
- → Can I use a different meat?
- Of course! Swap turkey for ground chicken. It'll taste just as great with a slightly different twist.
- → How do I check if they're cooked through?
- Make sure the outsides are golden, and check the inside by cutting one open—it should no longer be pink.
- → What can I do with leftovers?
- Store them in the fridge for 3-4 days. Heat them in the oven or microwave, or enjoy them cold—they're delicious both ways!