Description
These Thanksgiving Turkey Meatballs are a festive and flavorful twist on classic meatballs, featuring ground turkey mixed with dried cranberries, fresh herbs, and a creamy Dijon mustard sauce. Perfect for holiday gatherings or a comforting meal any time of year, they are browned in a skillet and then simmered gently to juicy, tender perfection.
Ingredients
Scale
Meatballs
- 1 pound ground turkey (preferably 93% lean)
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup dried cranberries, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter (for frying)
Creamy Sauce
- 1 cup chicken broth
- 1/2 cup heavy cream or half and half
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Soak the Breadcrumbs: In a large mixing bowl, soak the breadcrumbs in milk for about 5 minutes to help create moist and tender meatballs.
- Combine the Ingredients: Add ground turkey, egg, chopped onion, minced garlic, dried cranberries, parsley, thyme, rosemary, salt, and black pepper to the soaked breadcrumbs. Gently mix until just combined to avoid tough meatballs.
- Shape the Meatballs: Form the mixture into 1 to 1.5-inch meatballs using your hands, aiming for about 20 meatballs total.
- Brown the Meatballs: Heat olive oil or butter in a large skillet over medium heat. Cook the meatballs in batches, turning to brown all sides, about 6-8 minutes. Meatballs should be browned but not fully cooked through at this stage.
- Make the Sauce: Remove meatballs and set aside. In the same skillet, add chicken broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Stir well, scraping up browned bits from the pan for added flavor.
- Simmer the Meatballs: Bring sauce to a gentle simmer and let thicken for 3-5 minutes. Return meatballs to skillet, spooning sauce over them, cover, and simmer on low heat for 8-10 minutes until meatballs are cooked through.
- Final Adjustments: Taste the sauce and adjust seasoning with salt and pepper as needed. Optionally add more fresh herbs or a squeeze of lemon juice for brightness.
- Serve: Garnish with fresh rosemary or parsley and serve warm, enjoying the comforting, festive flavors perfect for Thanksgiving or any cozy meal.
Notes
- Use 93% lean ground turkey for best texture and flavor.
- Do not overmix the meatball mixture to keep them tender.
- Brown meatballs well to develop flavor before simmering.
- Simmer sauce gently to avoid curdling the cream.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
