Cranberry Orange Meatballs

$- 1 lb ground turkey or chicken - 1/2 cup breadcrumbs - 1 cup cranberry sauce (preferably homemade or low-sugar) - 1/4 cup chopped fresh parsley - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon ginger, grated - Zest of 1 orange - 2 tablespoons orange juice - 1 tablespoon soy sauce (or tamari) - Fresh cranberries and orange slices for garnish When making cranberry orange meatballs, we start with the main ingredients. Ground turkey or chicken gives these meatballs their base. I prefer turkey for its lightness. Breadcrumbs help bind everything together. Use fresh parsley for a burst of color and flavor. Next, we add flavor enhancers. Garlic powder and onion powder bring a savory touch. Grated ginger adds a warm spice that pairs well with the fruit. This balance of flavors makes every bite a delight. For additional elements, orange zest and juice add sweetness and brightness. Soy sauce, or tamari for gluten-free, gives a savory depth. Finally, I love garnishing with fresh cranberries and orange slices. They not only look pretty but also add a fresh taste. {{ingredient_image_1}} In a large mixing bowl, I start by combining the main ingredients. I take 1 pound of ground turkey or chicken and add ½ cup of breadcrumbs. Next, I sprinkle in ¼ cup of chopped fresh parsley. I crack one egg into the bowl, then add ½ teaspoon each of garlic powder and onion powder. Finally, I season the mixture with salt and pepper to taste. I mix everything well until fully combined. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup easy. I then form the meat mixture into small meatballs, about the size of golf balls. I carefully place them on the prepared baking sheet, making sure they have space between them for even cooking. In a separate bowl, I whisk together the sauce ingredients until smooth. I use 1 cup of cranberry sauce, the zest of 1 orange, and 2 tablespoons of orange juice. I also add 1 tablespoon of soy sauce and 1 teaspoon of grated ginger. Once the sauce is smooth, I pour half of it over the meatballs. I make sure each meatball gets a nice coat of sauce. I bake the meatballs in the preheated oven for 20 to 25 minutes. I know they are done when they are cooked through and slightly browned. After baking, I remove them from the oven and drizzle the reserved sauce over the top. I return the meatballs to the oven for an additional 5 minutes. This gives the sauce time to warm up and soak in. Using homemade cranberry sauce makes a big difference. Store-bought sauces often have added sugar and preservatives. When you make your own sauce, you control the sweetness and tartness. It’s easy to make. Just cook fresh or frozen cranberries with sugar and some water until they burst. Fresh ingredients also boost the flavor. For the best taste, use fresh parsley and ginger. Avoid dried herbs if you can. Fresh herbs have more flavor and aroma. They will elevate your meatballs and make them shine. To avoid dry meatballs, don’t overmix the meat. Mix just until combined. Overmixing makes the meat tough. Also, be careful with breadcrumbs. Use just enough to hold the meat together. If your mixture feels too dry, add a splash of orange juice. This adds moisture and flavor. Adjust the breadcrumbs based on the moisture of your meat. Ground turkey or chicken can be drier than beef. So, start with less and add more if needed. This keeps your meatballs juicy and tender. Pair your meatballs with sides like rice or mashed potatoes. These sides soak up the sauce and balance the meal. You can also serve them on a bed of greens for a fresh touch. For a creative platter, arrange the meatballs with fresh cranberries and orange slices. This adds color and makes your dish pop. You can even stick toothpicks in for easy serving at parties. Pro Tips Choose Your Meat Wisely: Ground turkey or chicken works best for a lean option, but you can also use ground beef or pork for richer flavor. Breadcrumb Substitutes: If you want to make this dish gluten-free, you can substitute breadcrumbs with crushed gluten-free crackers or almond flour. Homemade Cranberry Sauce: Making your own cranberry sauce allows you to control the sweetness. Consider adding spices like cinnamon or nutmeg for extra warmth. Serving Suggestions: These meatballs pair wonderfully with rice or a fresh salad, making them a versatile dish for any meal. {{image_2}} You can switch the ground turkey or chicken for ground beef or pork. This change gives a richer flavor. Each meat gives a unique texture, so choose what you like best. If you prefer a meatless option, try using lentils or beans. You can blend them with breadcrumbs and spices for a tasty vegan meatball. Just make sure to adjust the cooking time as needed. For a kick, mix chili powder into your cranberry sauce. This spicy twist adds warmth to the dish and surprises your guests. You can also add mustard or honey to the sauce. Both bring a nice depth and balance the sweetness of the cranberries. Experiment to find your favorite flavor combo! Herbs can change the feel of your dish. Fresh thyme or rosemary can add a lovely aroma and taste. You might also think about using seasonal fruits and nuts. Chopped pecans or walnuts give a crunch. Slices of apple or pear can add a sweet touch. These garnishes make your dish not only taste good but also look beautiful! After making your cranberry orange meatballs, you want to keep them fresh. Store leftovers in the fridge within two hours of cooking. Use airtight containers to keep them safe. Glass containers work great because they don’t stain and are easy to clean. Plastic containers are also fine, just make sure they seal well. If you want to enjoy these meatballs later, freezing is a smart choice. First, let the meatballs cool completely. Arrange them in a single layer on a baking sheet. Freeze them for one to two hours until they are solid. Then, place them in freezer bags and remove as much air as possible. When you're ready to eat, thaw them in the fridge overnight. To reheat, bake them at 350°F for about 20 minutes or until heated through. In the fridge, these meatballs last about three to four days. If you freeze them, they can last up to three months. Always check for spoilage. If the meatballs have a strange smell or if they look slimy, it's best to throw them out. Enjoy your meals knowing they stay safe and tasty! I often use ground turkey or chicken for meatballs. They are lean and soak up flavors well. Ground beef gives a richer taste and is juicier. Pork adds sweetness and fat, making meatballs tender. Each option has its perks. If you want a lighter dish, go with turkey or chicken. For a classic flavor, beef or pork is great. To keep meatballs together, use the right binder. Breadcrumbs and egg work well. Mix them in well with the meat. Don't overmix, or they can get tough. Another key is to shape them gently. Bake them at a steady temp. Avoid flipping them too much. This helps them stay firm while cooking. Yes, you can make these meatballs ahead of time. Prepare the mixture and shape the meatballs. Store them in the fridge for up to two days. You can also freeze them. Just place them on a baking sheet first. Once they are frozen, transfer to a container. When you’re ready to cook, bake from frozen. This saves time on busy days. These Cranberry Orange Meatballs are a tasty twist on a classic dish. With ground turkey or chicken, fresh herbs, and a zesty sauce, they stand out. The tips on achieving the best texture and flavor help you get it just right. Try the variations for a fun mix. Whether you serve them fresh or save them for later, these meatballs please everyone. Enjoy this simple recipe in your next meal, and impress your family or friends. It’s an easy way to bring excitement to your dinner table.$

Delicious meatballs made with ground turkey or chicken, flavored with cranberry and orange.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 lb ground turkey or chicken
0.5 cup breadcrumbs
0.25 cup chopped fresh parsley
1 unit egg
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste Salt and pepper
1 cup cranberry sauce
1 unit zest of orange
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon ginger, grated
for garnish Fresh cranberries and orange slices

Instructions

In a large mixing bowl, combine the ground turkey or chicken, breadcrumbs, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Form the meat mixture into small, golf ball-sized meatballs and place them on the prepared baking sheet.
In a separate bowl, whisk together the cranberry sauce, orange zest, orange juice, soy sauce, and grated ginger until smooth.
Pour half of the cranberry orange sauce over the meatballs, making sure each meatball is coated. Reserve the other half for later.
Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and slightly browned.
Remove the meatballs from the oven and drizzle the reserved sauce over the top. Return to the oven for an additional 5 minutes.
Serve the meatballs warm, garnished with fresh cranberries and orange slices for a pop of color.

Notes

Use homemade or low-sugar cranberry sauce for a healthier option.

Keyword chicken, cranberry, meatballs, orange, turkey