Cranberry Turkey Meatballs with Maple Mustard Glaze
These delightful turkey meatballs are infused with sweet cranberries and coated in a tangy maple mustard glaze, making them perfect for weeknight dinners or holiday gatherings.
Servings: 4 servings
Calories: 320kcal
Ingredients
For the Meatballs
- 1.5 pounds ground turkey (93% lean)
- 0.75 cup finely grated Japanese sweet potato (or regular sweet potato)
- 0.25 cup dried cranberries, finely chopped
- 3 tablespoons finely minced shallots
- 1.5 tablespoons paleo mayonnaise
- 1 tablespoon finely minced fresh sage
- 2 teaspoons coconut aminos
- 1 teaspoon finely minced fresh thyme leaves
- 1 teaspoon Diamond Crystal kosher salt Use about ½ if using Morton’s kosher salt or fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon avocado oil (or more as needed)
For the Maple Mustard Glaze
- 0.25 cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons coconut aminos
- 0.5 teaspoon arrowroot powder
Instructions
Preparation
- Preheat the Oven or Air Fryer to 400°F (200°C).
- In a large bowl, combine the ground turkey, grated sweet potato, dried cranberries, minced shallots, paleo mayonnaise, fresh sage, coconut aminos, fresh thyme, salt, and black pepper. Mix gently until everything is well incorporated.
- Using your hands, shape the mixture into approximately 1-inch meatballs and place them on a lined baking sheet (for the oven) or in the air fryer basket.
Cooking
- Oven Method: Bake for about 20-25 minutes, or until the meatballs are cooked through and golden brown, turning halfway through.
- Air Fryer Instructions: Cook for about 12-15 minutes, shaking the basket halfway to ensure even cooking.
Preparing the Glaze
- While the meatballs are cooking, combine the maple syrup, Dijon mustard, apple cider vinegar, coconut aminos, and arrowroot powder in a small saucepan. Cook over medium heat, stirring until the mixture is smooth and slightly thickened.
Serving
- Remove the cooked meatballs from the oven or air fryer and drizzle the maple mustard glaze over them. Toss gently to coat evenly in the glaze.
- Serve warm, garnished with fresh herbs like parsley or additional sage.
Notes
These meatballs freeze well and can be made ahead of time. Consider mixing in other herbs for different flavor profiles or adding chili flakes for a kick.