Thanksgiving Turkey Cranberry Meatballs

Thanksgiving Turkey Cranberry Meatballs have all the best flavors of Thanksgiving combined in a single bite and smothered with buttery gravy. Gluten-Free + Dairy Free.

Course Dinner, Meal, Skillet

Cuisine American, Thanksgiving

Keyword thanksgiving turkey meatballs, turkey cranberry meatballs

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 268kcal

Author Jamie

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!

Notes

See the blog post for ingredient notes and substitutions, step-by-step instructions, expert tips, and more.

Storage: Store leftover Thanksgiving Turkey Cranberry Meatballs in an airtight container in the refrigerator for up to three days.

Baking Instructions for meatballs: If baking the meatballs, preheat the oven to 425 degrees F (215 degrees C) at the beginning of step 1. In step two, roll the meatballs into 1 ½ inch balls. Instead of pan-frying in step 3, bake the meatballs on a middle oven rack for 15-20 minutes or until firm when pressed with an internal temperature of 165 degrees F (74 degrees C).

Nutrition