Thanksgiving Turkey Cranberry Meatballs have all the best flavors of Thanksgiving combined in a single bite and smothered with buttery gravy. Think Thanksgiving turkey with cranberry sauce, garlic mashed potatoes and gravy, and sage stuffing. This recipe is gluten-free and dairy-free as written.
These Thanksgiving Turkey Cranberry Meatballs are most fitting during the winter holidays and cold winter evenings. They're like a cross between a Thanksgiving Turkey Dinner and classic Swedish Meatballs with lingonberry jam, making them suitable for dinner beyond Thanksgiving and Christmas.
I first made this recipe for a camping Thanksgiving dinner, so this recipe includes both pan-fried instructions and baking instructions for the meatballs.
This Thanksgiving Turkey Meatballs recipe is inspired by my super popular Dairy-Free Swedish Meatballs and uses the same dairy-free gravy. For a vegan variety, check out my Vegan Swedish Meatballs.
Pair these meatballs with Dairy-Free Mashed Potatoes, Mashed Potatoes without milk or butter, Crispy Roasted Brussel Sprouts, and Crispy Parsley Potatoes for an easy and delicious holiday dinner.
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How to make it (with photos)
Ingredients Notes + Substitutions
You need only 11 ingredients to make this Thanksgiving Turkey Cranberry Meatballs recipe.
- ground turkey - I recommend choosing a lean ground turkey. For a vegetarian option, substitute a plant-based ground meat substitute in equal amount.
- instant mashed potato flakes - Choose a plain variety like Idahoan Instant Mashed Potato Flakes. Not only do they add hints of traditional mashed potato flavor, but it's also a great gluten-free breadcrumb substitute for meatballs. You can use regular or gluten-free breadcrumbs or panko in equal amount.
- milk - I used unsweetened cashew milk since it has a neutral taste and is richer than almond milk. Dairy milk or another dairy-free milk can be used in equal amount.
- butter - Use regular or dairy-free butter. I used dairy-free.
- tapioca starch - You can use cornstarch or potato starch in a lesser amount as a substitute for tapioca starch. If using this substitution, start with half the amount of tapioca starch listed and add more as needed.
You also need egg, onion, sweetened dried cranberries, vegetable or chicken broth, garlic powder, rubbed sage, and salt to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make Thanksgiving Turkey Cranberry Meatballs with these step-by-step instructions.
- Meatball mixture: To a medium mixing bowl, add the ground turkey, instant mashed potato flakes, egg, ¼ cup milk, onion, dried cranberries, 1 teaspoon garlic powder, sage, and ½ teaspoon salt. Use your hands to mix well.
- Roll into balls: Roll the meatball mixture into 1-inch balls (about the size of a ping-pong ball) and place on a baking sheet.
- Pan-Fry (see notes for baking instructions): Heat a large skillet to medium-high heat and melt a tablespoon of butter. Sear the meatballs by browning the outsides, flipping to a new side every 2-3 minutes. I do this in two batches so there is room to roll the meatballs around. Once seared, reduce the heat to medium and continue to roll the meatballs around every 2-3 minutes to cook through. Cook until the meatballs are firm when pressed and a meat thermometer shows an internal temperature of 165 degrees F (74 degrees C). When finished cooking, place the meatballs on a clean plate or baking sheet and set aside. Note: If you have a hard time reaching the internal temperature, add a cover and drop the heat to medium-low to cook through without burning the outsides.
- Gravy: Melt ¼ cup butter in a large skillet on medium heat. Add ¼ teaspoon salt, ½ teaspoon garlic powder, and the tapioca starch, mixing until smooth with a spatula or silicone coated whisk. Add the broth in ¼ cup increments and stir briskly or whisk well with each addition until smooth. Add milk in the same fashion. Bring to a low boil for 3-5 minutes to thicken. Add extra broth as needed to get your desired gravy consistency.
- Assemble: Place the cooked meatballs in the gravy. Push them around gently so they get nice and saucy! For a little extra flavor, simmer together for 5 minutes before removing from heat. Garnish with extra dried cranberries and parsley (optional). Then serve and enjoy!
Expert Tips
Make amazing Thanksgiving Turkey Cranberry Meatballs on the first try with these expert tips.
If pan-frying, use a meat thermometer.
Not only does cooking the meatballs through to 165 degrees F (75 C) make the meat safe to eat, it also helps to prevent overcooking so the meatballs stay nice and juicy on the inside!
The meatball size matters.
If pan-frying, make 1-inch meatballs. If baking, you can make larger meatballs -- about 1 ½ inches or the size of a ping pong ball.
Recipe FAQ's
Here I answered some frequently asked questions about this Thanksgiving Turkey Cranberry Meatballs recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover Thanksgiving Turkey Cranberry Meatballs in an airtight container in the refrigerator for up to three days.
Unfortunately I have not tried this recipe with fresh cranberries so I cannot recommend it.
Breadcrumbs or panko can be used as a substitute for instant mashed potato flakes in equal amount.
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📖 Recipe
Thanksgiving Turkey Cranberry Meatballs
Ingredients
Turkey Meatballs
- 1 pound lean ground turkey
- ½ cup instant mashed potato flakes
- 1 large egg
- ¼ cup unsweetened cashew milk
- ¼ cup onion , finely minced
- 2 tablespoons sweetened dried cranberries , finely minced
- 1 teaspoon garlic powder
- 1 ½ teaspoons rubbed sage
- ½ teaspoon salt
Gravy
- ¼ cup butter , I used dairy-free butter
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 3 tablespoons tapioca starch
- 1 ½ cups vegetable broth
- ½ cup unsweetened cashew milk
Instructions
- Meatball mixture: To a medium mixing bowl, add the ground turkey, instant mashed potato flakes, egg, ¼ cup milk, onion, dried cranberries, 1 teaspoon garlic powder, sage, and ½ teaspoon salt. Use your hands to mix well.
- Roll into balls: Roll the meatball mixture into 1-inch balls (about the size of a ping-pong ball) and place on a baking sheet.
- Pan-Fry (see notes for baking instructions): Heat a large skillet to medium-high heat and melt a tablespoon of butter. Sear the meatballs by browning the outsides, flipping to a new side every 2-3 minutes. I do this in two batches so there is room to roll the meatballs around. Once seared, reduce the heat to medium and continue to roll the meatballs around every 2-3 minutes to cook through. Cook until the meatballs are firm when pressed and a meat thermometer shows an internal temperature of 165 degrees F (74 degrees C). When finished cooking, place the meatballs on a clean plate or baking sheet and set aside.Note: If you have a hard time reaching the internal temperature, add a cover and drop the heat to medium-low to cook through without burning the outsides.
- Gravy: Melt ¼ cup butter in a large skillet on medium heat. Add ¼ teaspoon salt, ½ teaspoon garlic powder, and the tapioca starch, mixing until smooth with a spatula or silicone coated whisk. Add the broth in ¼ cup increments and stir briskly or whisk well with each addition until smooth. Add milk in the same fashion. Bring to a low boil for 3-5 minutes to thicken. Add extra broth as needed to get your desired gravy consistency.
- Assemble: Place the cooked meatballs in the gravy. Push them around gently so they get nice and saucy! For a little extra flavor, simmer together for 5 minutes before removing from heat. Garnish with extra dried cranberries and parsley (optional). Then serve and enjoy!
Margaret Fortier says
I loved these meatballs ! Thank you for the recipe , I will definitely make them again !
Jamie says
Thank you so much for the review Margaret! We love this recipe too 🙂
Alexa says
I was a little skeptical but I’m so glad I tried these! You wow’d me again Jamie! I’m planning to make these and bring them to a couple of holiday pot lucks for something different and tasty!
Jamie says
So glad you enjoyed them Alexa! Thank you for the review!
Andie says
These meatballs are fantastically addictive! These are a new Thanksgiving holiday favorite for me—I love how these are spiced. Thanks for another great recipe and for wowing my holiday guests!