Turkey and cranberry meatballs

  • 5 mins preparation
  • 40 mins cooking
  • Makes 35 Item
  • Print


Turkey and cranberry meatballs
  • 1/4 cup whole berry cranberry sauce + extra for sauce
  • 500 gram turkey mince
  • 1 medium onion, grated
  • 1 egg, lightly beaten
  • 1 tablespoon dried sage leaves
  • 1 cup packaged breadcrumbs


Turkey and cranberry meatballs
  • 1
    Place turkey mince, onion, egg, sage, cranberry sauce and ½ cup of the breadcrumbs in a large bowl. Mix with clean hands until ingredients are well combined.
  • 2
    Toss level tablespoons of mixture in remaining breadcrumbs then roll into balls. Place balls on a foil-lined tray, cover and refrigerate for 30 minutes.
  • 3
    Pour 2 tblsp olive oil over base of a large baking dish, heat dish in a 180°C (160°C fan-forced) preheated oven for 10 minutes. Add balls to heated baking dish and bake for 30-40 minutes until they are golden and cooked through, turning occasionally during cooking time to ensure even browning.
  • 4
    Place ⅔ cup cranberry sauce in a small saucepan, add 1 tblsp water and stir over heat until sauce is heated through. Serve turkey bites with warm cranberry sauce for dipping.


Meatballs can be baked a day ahead. Keep, covered, in the refrigerator. Reheat in a slow oven just before serving.

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