Maple Dijon Turkey Meatballs with Cranberry Glaze
These Maple Dijon Turkey Meatballs with Cranberry Glaze are a delicious and festive holiday appetizer made with lean ground turkey, Dijon mustard, and a sweet-tangy homemade cranberry sauce. They come together in under 30 minutes and are perfect for Thanksgiving, a holiday party, or an easy weeknight dinner.
If you need a crowd-pleasing appetizer for your next holiday party, these Maple Dijon Turkey Meatballs with Cranberry Glaze are it. They’re sweet, savory, a little tangy, and take less than 30 minutes from start to finish — which is exactly what I want when I’m running out the door with a dish in hand. I love that the ground turkey keeps them light, but the maple and cranberry glaze makes them feel festive and special. Honestly, they disappear fast… so maybe double the batch if you’re heading to a holiday gathering.
When you need more quick bites for a holiday spread, I have a couple other favorites that always get rave reviews. My Pumpkin Whipped Feta comes together in minutes and looks beautiful topped with candied walnuts and fresh rosemary. My Apple Brie Crostini is a no-fuss option that feels elevated but requires almost zero effort. You can mix and match any of these recipes for a full appetizer board — perfect for last-minute invites, hosting friends, or grazing while the main course finishes in the oven.
How to Make
In a large bowl, combine turkey, breadcrumbs, egg, Dijon, maple syrup, garlic, onion powder, salt, and pepper. Mix until just combined.
Roll into 1-inch meatballs and place on the baking sheet lined with parchment paper. Lightly spray with oil.
Bake until golden and cooked through.
To make the glaze, whisk together cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, salt, and herbs in a sauce pan. Simmer until glossy and slightly thickened.
Toss the baked meatballs in the cranberry glaze until coated. Serve warm, topped with extra glaze and fresh thyme.
Tips and Tricks
- Don’t over-mix the meatball mixture: Use a fork or your hands and mix just until everything comes together. Over-mixing can make the meatballs tough instead of tender.
- Use a cookie scoop for even sizing: A 1–2 tablespoon cookie scoop keeps all the meatballs the same size, which helps them bake evenly and keeps them from drying out.
- Line your baking sheet with parchment: This prevents sticking and makes cleanup super easy, especially once the maple + cranberry glaze hits the pan.
- Broil at the end for a little caramelization: After baking, pop the meatballs under the broiler for 1–2 minutes before tossing in the warm glaze. It adds a bit of color and helps the outside get a little crisp.
- Warm the glaze until glossy: Simmering the cranberry sauce with maple, Dijon, and vinegar helps it thicken and cling to the meatballs instead of sliding right off.
- Make ahead for hosting days: Roll the meatballs earlier in the day (or even the day before), store them in the fridge, then bake when you’re ready. The glaze can also be made ahead and reheated before tossing.
How to Save and Store
Store leftover meatballs (coated in glaze or with the glaze kept separate) in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy, reheat in a skillet over medium heat or in the microwave until warmed through — they reheat beautifully without drying out.
If you plan on freezing them for future use, for best results, freeze the meatballs before adding the glaze. Allow them to cool completely, place them on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge, warm the glaze separately, then toss to coat.
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Maple Dijon Turkey Meatballs with Cranberry Glaze
Ingredients
For the Meatballs:
- 1 lb ground turkey
- ⅓ cup breadcrumbs
- 1 egg
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 cloves garlic (minced)
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Spray oil
For the Cranberry Glaze:
- ¾ cup cranberry sauce
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Pinch of salt
- a few sprigs of fresh thyme or rosemary
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine turkey, breadcrumbs, egg, Dijon, maple syrup, garlic, onion powder, salt, and pepper.
- Mix until just combined, don’t overwork it.
- Roll into 1-inch meatballs and place on the baking sheet.
- Lightly spray with oil. Bake for 15–18 minutes, or until golden and cooked through (internal temp 165°F).
- While the meatballs bake, make the glaze: in a small saucepan over medium heat, whisk together cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, salt, and herbs.
- Simmer for 5–6 minutes until glossy and slightly thickened.
- Toss the baked meatballs in the cranberry glaze until coated.
- Serve warm, topped with extra glaze, fresh thyme.
Notes
- You can use either homemade or store-bought cranberry sauce for the glaze — both work great.
- Swap the breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-friendly.
- Fresh herbs like rosemary or thyme add a pop of flavor, but if you don’t have them on hand, dried herbs work in a pinch.
- If serving for a party, keep the meatballs in a small slow cooker on the warm setting so guests can help themselves.
- These are delicious as an entrée too — serve over rice, mashed potatoes, or roasted veggies for a full meal.
