Thanksgiving Turkey Cranberry Meatballs

These easy Thanksgiving Turkey Cranberry Meatballs combine ground turkey, dried cranberries, sage and mashed potato flakes, then finish in a creamy savory gravy. Pan-fry or bake them for a cozy holiday dinner.

Course Main Course, Dinner

Cuisine American

Keyword turkey cranberry meatballs, thanksgiving meatballs, ground turkey meatballs, turkey meatballs with dried cranberries

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 268kcal

Author Jamie Monkkonen

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
1 tablespoon butter or dairy-free butter , for pan-frying

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 just until the ingredients are evenly combined.
Roll into balls: For pan-frying, roll the meatball mixture into 1-inch balls and place them 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 centers reach 165°F (74°C) on an instant-read thermometer. Transfer the cooked meatballs to a clean plate.
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

Celiac note: If you need this recipe to be celiac-safe, check the labels on all packaged ingredients for hidden gluten and cross-contact, particularly the instant potato flakes and broth.

Baking option: For baked meatballs, shape into 1½-inch balls (about the size of a ping-pong ball) and bake at 400°F until the centers reach 165°F.

Sage: Both rubbed and ground sage work well in this recipe, use a little less ground sage since it's more concentrated.

Potato flakes: Use plain instant mashed potato flakes rather than a flavored mashed potato mix.

Dairy-free option: Use your favorite unsweetened, neutral-flavored dairy-free milk and dairy-free butter. I like unsweetened cashew milk or oat milk.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until heated through. The gravy will thicken as it sits, so add a splash of broth or milk as needed when reheating.

Nutrition