Turkey Meatballs with Herbs

Turkey Meatballs with Herbs


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Who said turkey was only for Thanksgiving? This recipe brings this delicious meat to your table for any time of year, with a tart and sweet cranberry sauce. These are perfect to make ahead of time, store, and reheat for your next potluck! Serve with your favorite pasta or rice dish.

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Chicago, IL

Serving Size / Yield

12 meatballs


  • 1 Tbs. unsalted butter
  • 1 C. fine bread crumbs
  • 1 lb. ground turkey
  • 1 celery stalk, finely chopped
  • 1 yellow onion, finely chopped
  • 2 Tbs. fresh oregano, chopped
  • 1 egg
  • ½ C. fresh orange juice
  • 1 C. frozen cranberries
  • ¼ C. sugar
  • salt and pepper to taste

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Melt the butter in medium high heat in a large pan
Add in the celery and onion and sauté for 5 minutes
Remove from pan and set aside to cool
Add bread crumbs, oregano, egg, and turkey into the celery mixture and season to taste with salt and pepper
Make 12 meatballs from the mixture
Place the meatballs on a baking sheet for 10-12 minutes at 375 degrees F or until golden brown
To make the cranberry sauce, combine the sugar, the cranberries, and the orange juice in a small pan and cook on medium heat for 4-5 minutes
Arrange the meatballs on a plate and top them with hot cranberry sauce

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