Sweet Cranberry Orange Turkey Meatballs

These Sweet Cranberry Orange Turkey Meatballs are SO perfect for a party appetizer or game day snack. They’re gluten free, dairy free, and the glaze is UNREAL!

Alright you guys! I’ve been wanting to get this post out to you because HELLO party appetizers, we need some ideas! With holiday parties and new year’s parties and game day apps, this is the season for grab and go bites while you stand around and chat. 

So I wanted to share a recipe that’s not only super simple to throw together, filled with wholesome ingredients, BUT! GUYS! These bad boys are kid approved. 

You heard it here first!! My son reluctantly said “ok… sure” when I asked if he wanted to try a meatball and after his first bite he literally ran to the other room to tell his brother that they were “the yummiest” and to “definitely put them on my dinner plate.”

I’m sorry for all the direct quotes, but these aren’t words that I typically hear from my picky eater. I’m still basking in the glory. 

I think these make a perfect party meatball appetizer. Throw them on a plate or bowl or crockpot on low to keep them warm. Serve them with a side of toothpicks so people can eat and chat. These are also amazing for meal prep, eaten with chickpea pasta or thrown on top of a spaghetti squash. I cannot say enough about the glaze! It’s so mouthwateringly (word?) sweet. I love the cranberry and orange flavor. It’s just… beyond. 

So enough chit chat, let’s go over the recipe!! 

In a small pan, heat the olive oil over medium heat. Add half of the diced onion and the garlic and sauté until lightly browned.

Add the sautéed onion and garlic, turkey, egg, almond meal, salt and pepper to a bowl. Mix well and using a medium cookie scoop, or about 1 tablespoon per meatball, form round meatballs and lay them on a cookie sheet. Bake for 20-25 minutes until lightly browned.

While the meatballs bake, whisk together the cranberry juice, and arrowroot powder in the measuring cup or a small bowl.

Add the remaining olive oil and diced onion to a medium stock pot over medium heat and sauté for 5 minutes. Add the tomato sauce, cranberry and arrowroot mixture, maple syrup, orange juice, and apple cider vinegar to the pot. Mix together well and bring to a simmer over medium low heat.

When the meatballs are baked, add them to the pot and toss them in the cranberry orange glaze. Serve with toothpicks!

Sweet Cranberry Orange Turkey Meatballs

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: 20 1x

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Description

These Sweet Cranberry Orange Turkey Meatballs are SO perfect for a party appetizer or game day snack. They’re gluten free, dairy free, and so delish!

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Ingredients

• 2 teaspoons olive oil, divided
• 1 medium yellow onion, diced and divided
• 1 garlic clove, minced
• 1 lb. ground turkey
• 1 egg
• 1/4 cup almond meal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 oz. cranberry juice
• 2 tablespoons arrowroot powder
• 8 oz. tomato sauce
• 1/3 cup maple syrup
• 2 tablespoon fresh orange juice
• 1 tablespoon apple cider vinegar

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Instructions

1. Preheat the oven to 350 F.
2. In a small pan, heat the olive oil over medium heat.
3. Add half of the diced onion and the garlic and sauté until lightly browned.
4. Add the sautéed onion and garlic, turkey, egg, almond meal, salt and pepper to a bowl.
5. Mix well and using a medium cookie scoop, or about 1 tablespoon per meatball, form round meatballs and lay them on a cookie sheet.
6. Bake for 20-25 minutes until lightly browned.
7. While the meatballs bake, whisk together the cranberry juice, and arrowroot powder.
8. Add the remaining olive oil and diced onion to a medium stock pot over medium heat and sauté for 5 minutes.
9. Add the tomato sauce, cranberry and arrowroot mixture, maple syrup, orange juice, and apple cider vinegar to the pot.
10. Mix together well and bring to a simmer over medium low heat.
11. When the meatballs are baked, add them to the pot and toss them in the cranberry orange glaze. Serve with toothpicks!

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!