Fall Balls (Turkey Meatballs With Cranberry Glaze)

Total Time
45mins
Prep 15 mins
Cook 30 mins

Herbed Turkey Meatballs with Cranberry-Horseradish Glaze. I made these for a Fall party. These are easy to make ahead for company and then heat n serve

Ingredients Nutrition

Directions

  1. Crush stuffing mix in a blender or by other means to make bread crumbs.
  2. Combine and mix: turkey, eggs, sage, and breadcrumbs.
  3. Using a tablespoon, divide mix and form balls, placing on a baking sheet. You will need two sheets (or bake in two batches).
  4. Bake at 350 for approx 25 minutes.
  5. Meanwhile, in a bowl, combine and mix the cranberry sauce, OJ, and horseradish. Add more or less horseradish based on your tastes. I found 4 Tbsp to be perfect- detectable but not hot. That may vary depending on the brand you buy.
  6. When the meatballs are done cooking, you can either top them with the sauce and serve; or cool the meatballs and sauce seperately. I kept mine in the fridge overnight. 15 minutes before serving, I microwaved the sauce for 1 minute to make it more fluid. I poured the sauce over the balls, tossed to coat, and warmed them in the oven for 10 minutes. You can also warm and keep them in a crock pot.
Most Helpful

I love cranberry everything, and these fit the bill. So easy, but extremely tasty. I used cooked rice and a home made spice mix instead of ready made stuffing mix, which was just fine. 4 tbsp horseradish worked well for us, too, it should not kill the other flavors. Will definitely make these again! Thanks for posting. Made for PAC fall 2009

Mia in Germany September 30, 2009

I was looking all over for this. This is a great receipt! Great for partys, much better then the plan old meat balls in mushroom gravy.

Carrie snod October 31, 2008