Turkey Cranberry Meatballs

Makes 4 servings (about 4–5 meatballs per serving)

Ingredients

For the meatballs:

• 1 lb 93% lean ground turkey

• 1 egg (or ¼ cup egg whites)

• ½ cup panko or quick oats

• ¼ cup finely diced onion

• 1–2 cloves garlic, minced

• 1 tbsp Worcestershire

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp poultry seasoning

• ½ tsp thyme

• Optional: 1 tbsp light cream cheese for extra moisture

For the cranberry glaze:

• ½ cup whole berry cranberry sauce (canned is fine)

• 2 tbsp sugar-free maple syrup or honey

• 1 tbsp balsamic vinegar

• 1–2 tbsp water to thin as needed

• Pinch of salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.

2. Mix meatball ingredients in a bowl until just combined—don’t overmix (keeps them tender).

3. Roll into meatballs (about golf-ball size) and place on the sheet.

4. Bake for 15–18 minutes until cooked through.

5. While they bake, make your glaze: whisk cranberry sauce, syrup/honey, balsamic, water, and salt in a small pan over low heat until smooth and glossy.

6. Toss the warm meatballs in the glaze OR drizzle on top in the container.