Cranberry Turkey Meatballs with Maple Mustard Glaze
Juicy, herby turkey meatballs made with lean ground turkey, cranberries, and a sticky maple-mustard glaze. Naturally paleo, gluten-free, and ready in 30 minutes!
Servings: 4
Ingredients
For the Turkey Meatballs
- 1½ pounds ground turkey (93% lean)
- ¾ cup finely grated Japanese sweet potato
- ¼ cup dried cranberries, finely chopped
- 3 tablespoons finely minced shallots
- 1½ tablespoons paleo mayonnaise
- 1 tablespoon finely minced fresh sage
- 2 teaspoons coconut aminos
- 1 teaspoon finely minced fresh thyme leaves
- 1 teaspoon Diamond Crystal kosher salt (use about ½ the amount if using Morton's kosher salt or fine sea salt)
- ¼ teaspoon Freshly ground black pepper
- 1 tablespoon avocado oil, or more as needed
For the Maple Mustard Glaze
- ¼ cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons coconut aminos
- ½ teaspoon arrowroot powder
Instructions
Oven Method
- Heat oven to 400°F convection or 425°F conventional with the rack in the middle. Line a rimmed baking sheet with parchment or brush lightly with avocado oil.
- In a large bowl, combine the turkey, grated sweet potato,cranberries, shallots, mayo, sage, coconut aminos, thyme, salt, and pepper. Mix gently with your hands until evenly distributed—don’t overmix.
- You can make a tiny coin sized patty and cook it in the microwave for 30 seconds to check for seasoning and adjust as needed.
- Scoop the meatball mixture into 1½-inch balls (about 2 tablespoons each). Add the avocado oil to the palms of your hands and roll the turkey meatballs into smooth, uniform balls. Arrange evenly on the prepared sheet. You should get about 24 meatballs.
- Place the tray of meatballs in the oven and roast for 15 minutes, or until cooked through (165°F internal temp).
- While the meatballs are cooking, make the maple mustard glaze. Place the maple mustard glaze ingredients in a microwave safe bowl with at least a 2 cup capacity and whisk well. Microwave the sauce for 1 minute, stir, and then zap in 30 second increments until everything boils and thickens slightly.No microwave? In a small saucepan, whisk together the glaze ingredients. Simmer for 3 to 4 minutes over medium heat until glossy.
- When the meatballs are cooked, brush glaze over meatballs and return to the oven 3 to 4 more minutes to caramelize. Stab with toothpicks and serve!
Air Fryer Instructions
- Preheat air fryer to 400°F.
- When the air fryer is hot, lightly brush or spray the air fryer basket with avocado oil.
- Arrange meatballs in a single layer on the air fryer basket (cook in batches if needed).
- Air fry for 9 to 10 minutes, shaking halfway through, until golden and cooked through (165°F).
- Toss or brush with glaze, then air fry 1 to 2 minutes more to set the coating.
Video
Notes
Tips & Substitutions:
- No Japanese sweet potato? Use Hannah or Jersey sweet potatoes—or combine ½ cup grated Yukon Gold with ¼ cup grated carrot or parsnip for natural sweetness.
- Don’t skip the mayo! It keeps lean turkey juicy and moist.
- Make ahead: Roll the meatballs up to a day ahead; bake just before serving. They freeze beautifully, cooked. I just thaw them in the fridge overnight and reheat them.
- Reheat: Microwave in an Anyday microwave glass container for about 1 to 2 minutes or bake at 350°F for 6 to 8 minutes or air fry at 350°F for 3 to 5 minutes or until heated through.
Nutrition
Calories: 439kcal | Carbohydrates: 28g | Protein: 33g | Fat: 22g | Fiber: 2g | Sugar: 19g