Baked Turkey Meatballs With Cranberry BBQ Sauce
By Beth Kaminski ·
These baked turkey meatballs are tender inside, lightly golden outside, and coated in a glossy cranberry BBQ sauce. Canned cranberry sauce keeps the stovetop sauce quick, while baking lets you cook all the meatballs at once. Serve them over mashed potatoes or rice for a cozy family dinner.
Why This Recipe Works
Ground turkey benefits from a little help holding onto moisture. Breadcrumbs soaked in milk, grated onion, and an egg keep these meatballs tender without making the mixture loose. Using 93% lean turkey gives you a good balance of moisture and structure. A hot oven sets the meatballs quickly, and a rimmed sheet pan gives them enough room to bake rather than steam.
The sauce combines whole-berry cranberry sauce with bottled barbecue sauce. Cranberries add tang and small pieces of fruit, while the barbecue sauce supplies seasoning and a smoky background. A splash of apple cider vinegar keeps the combination from tasting overly sweet.
Ingredient Tips and Substitutions
- Ground turkey: Choose 93% lean ground turkey when possible. Extra-lean turkey breast works, but it is less forgiving if overcooked.
- Breadcrumbs: Plain fine breadcrumbs absorb the milk evenly. If using panko, crush it lightly before measuring.
- Barbecue sauce: A smoky or original-style sauce works well. Avoid a very sweet honey-style sauce unless you prefer a sweeter glaze.
- Cranberry sauce: Whole-berry sauce gives the glaze visible fruit. Jellied cranberry sauce also works; break it up with a whisk as it warms.
- Milk: Unsweetened, unflavored nondairy milk can replace the dairy milk in the same amount.
Make-Ahead and Storage
You can shape the meatballs up to 24 hours ahead. Cover and refrigerate them on a tray, then bake directly from the refrigerator, checking the temperature rather than relying only on timing. The sauce can also be made a day ahead and refrigerated separately.
Refrigerate cooked meatballs and sauce in a covered container within two hours, and use within 3 to 4 days. Reheat in a covered skillet over medium-low heat with a splash of water until the centers reach 165°F. Freeze cooled meatballs with their sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How do I keep turkey meatballs from getting tough?
Mix just until the ingredients are distributed, and shape with a light touch. Start checking the internal temperature at the earlier end of the baking range.
Can I make these as an appetizer?
Yes. Serve the cooked, sauced meatballs with toothpicks. If holding them in a slow cooker, keep them at 140°F or above and stir occasionally.
Can I use leftover homemade cranberry sauce?
Yes. Use 1 1/2 cups in place of the canned sauce. Since homemade versions vary, adjust the finished sauce with a little water if it is too thick or extra vinegar if it is too sweet.
What should I serve alongside them?
Mashed potatoes, rice, or buttered noodles catch the sauce. Add roasted green beans, steamed broccoli, or a crisp green salad to round out the meal.
Recipe
Baked Turkey Meatballs With Cranberry BBQ Sauce
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Ingredients
- ½ cup plain fine dry breadcrumbs
- ¼ cup milk
- 1½ lb 93% lean ground turkey
- 1 large egg, lightly beaten
- ¼ cup finely grated yellow onion, including its juices
- 2 clove garlic, minced
- 2 tbsp chopped fresh parsley, divided
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- 14 oz canned whole-berry cranberry sauce
- ¾ cup barbecue sauce
- ¼ cup water, plus more as needed to thin the sauce
- 1 tbsp apple cider vinegar
Method
- 1
Heat the oven to 425°F with a rack in the center. Line an 18-by-13-inch rimmed baking sheet with parchment paper rated for this temperature.
- 2
Stir the breadcrumbs and milk together in a large bowl and let stand for 5 minutes, until the breadcrumbs are evenly moistened.
- 3
Add the turkey, egg, grated onion, garlic, 1 tablespoon parsley, salt, pepper, and smoked paprika to the bowl. Mix gently with clean hands just until evenly combined.
- 4
With lightly dampened hands, shape the mixture into 24 meatballs, about 1 1/2 inches across, and arrange them on the prepared baking sheet with at least 1 inch between them.
- 5
Bake for 18 to 22 minutes, until lightly golden in spots and an instant-read thermometer inserted into the centers of several meatballs registers 165°F.
- 6
While the meatballs bake, combine the cranberry sauce, barbecue sauce, 1/4 cup water, and apple cider vinegar in a 12-inch skillet over medium heat.
- 7
Bring the sauce to a gentle simmer, then reduce the heat to medium-low and cook for 8 to 10 minutes, stirring frequently, until glossy and slightly thickened. If it becomes too thick to coat the meatballs, stir in water 1 tablespoon at a time.
- 8
Transfer the fully cooked meatballs to the skillet and gently turn them in the sauce over low heat for 1 to 2 minutes, until evenly coated.
- 9
Sprinkle with the remaining 1 tablespoon parsley and serve warm with the sauce.
Spoon any extra cranberry BBQ sauce over the meatballs and your chosen side. Leftovers make a handy lunch tucked into a roll or warmed over rice.
