Sweet and Sour Turkey Meatballs

Sweet and Sour Turkey Meatballs


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The combination of the orange juice and cranberries give these meatballs a sweet and sour zing that makes the perfect appetizer. If you want to turn it into a dinner, serve them over mashed potatoes or rice.

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Time needed

45 min preparation + 7 hour cooking

Serving Size / Yield

8-10 servings


  • Meatballs:
  • 3 lb. ground turkey meat
  • 3 large eggs, beaten
  • 1/2 C. green onion, minced
  • 1 Tbs. ginger, minced
  • 1 Tbs. garlic, minced
  • zest of 2 oranges
  • 1 C. Panko breadcrumbs
  • 2 tsp. salt
  • 1 tsp. pepper
  • Sauce:
  • 1 C. orange juice
  • 4 Tbs. cornstarch
  • 1/2 C. rice vinegar
  • 6 Tbs. honey
  • 2 1/2 C. chicken stock
  • 1 Tbs. garlic, chopped
  • 1 Tbs. ginger, chopped
  • 1 tsp. salt
  • 3 C. cranberries
  • 1 orange pepper, sliced
  • 1 green pepper, sliced
  • 1 red onion, sliced

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Preheat the oven to 400 degrees and line a baking sheet with foil. In a bowl, combine all the meatball ingredients and mix using your hands. Roll the turkey mixture into balls the size of a clementine, about 24 meatballs. Put the meatballs on the baking tray and cook for 15 minutes.

Meanwhile, make the sauce by whisking together the orange juice and cornstarch in the bottom of a crockpot. After the mixture is smooth, add in the vinegar, honey, stock, salt, garlic, and ginger. Stir to combine. Remove the meatballs from the oven and put them directly into the crockpot. Cover with cranberries, all the peppers, and red onion.

Gently stir the meatballs, vegetables, and sauce until they are evenly distributed. Make sure the meatballs are covered with the sauce. Cover and cook on low for 7 hours.

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