Can I use frozen cranberries for the glaze?

Yes, absolutely. There’s no need to thaw them first — just add them straight to the saucepan.

Can I bake the meatballs instead of pan-frying?

Yes. Bake at 400°F (200°C) for about 20 minutes, turning once halfway through for even browning. Then toss them in the glaze.

Can these be made ahead and frozen?

Yes. You can freeze cooked or uncooked meatballs. To serve, reheat gently in the glaze until hot throughout.

What’s the best way to thicken the cranberry glaze?

If the glaze is too thin, continue simmering for a few extra minutes. It will thicken as it cools slightly.

Cranberry Ginger Glazed Meatballs Recipe

Name: Cranberry Ginger Glazed Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup sugar; 1 cup water; 1 (12-ounce) bag fresh or frozen cranberries; Pinch of salt; 1 tsp finely grated orange zest; 1 tsp minced ginger; 2 tsp apple cider vinegar; 1/8 to 1/4 tsp cayenne; 2 slices white bread, torn; 2 tbsp milk; 1/4 cup ricotta cheese; 1 large egg; 1 1/4 lbs ground turkey; 1 tsp kosher salt; 1 1/2 tsp dried thyme; 1 tsp fennel seeds; Flour (optional); 2 tbsp vegetable oil

Description

Tender turkey meatballs glazed in a bold cranberry-ginger sauce. Sweet, tangy, and festive—perfect for holidays or parties.

Ingredients

Scale

1 cup sugar

1 cup water

1 (12-ounce) bag fresh or frozen cranberries

Pinch of salt

1 tsp finely grated orange zest

1 tsp minced ginger

2 tsp apple cider vinegar

1/8 to 1/4 tsp cayenne

2 slices white bread, torn

2 tbsp milk

1/4 cup ricotta cheese

1 large egg

1 1/4 lbs ground turkey

1 tsp kosher salt

1 1/2 tsp dried thyme

1 tsp fennel seeds

Flour (optional)

2 tbsp vegetable oil

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Instructions

1. Combine sugar, water, cranberries, orange zest, ginger, and salt in a pot. Simmer 15 minutes.

2. Strain glaze through fine mesh strainer. Add cayenne to taste.

3. Soak bread in milk. In large bowl, mix ricotta, egg, turkey, spices, and soaked bread until just combined.

4. Roll into 1-inch balls.

5. Brown meatballs in oil over medium heat in batches.

6. Pour glaze over browned meatballs and simmer 5 more minutes.

7. Serve warm with extra glaze on top.

Notes

Add water if glaze is too thick.

You can make both the meatballs and glaze ahead of time.

Freeze cooked meatballs for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 4-5 meatballs
Calories: 365
Sugar: 17g
Sodium: 520mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg