These Thanksgiving Meatballs are my favorite kind of holiday twist—easy, flavorful, and totally fuss-free. Made with ground turkey and simmered in a sweet-tart cranberry-orange glaze, they bring all the cozy Thanksgiving flavors in one satisfying bite.

Sage in the meatballs and a hint of cinnamon in the sauce give them that unmistakable holiday vibe.

I love serving them at Friendsgiving as a fun appetizer, but they’re just as great over mashed potatoes if you want a main dish that feels comforting and familiar.

Plus, since they cook in the slow cooker, they’re a lifesaver when oven space is maxed out.

Whether you’re looking for festive appetizers or a creative twist on classic turkey, these meatballs are a total win.

Bonus: they disappear fast.

Thanksgiving Meatballs

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• For the Meatballs

• 1 lb ground turkey

• 1 ⁄2 cup breadcrumbs

• 1 egg

• 1 ⁄4 cup finely chopped onion

• 1 ⁄2 teaspoon garlic powder

• 1 ⁄2 teaspoon salt

• 1 ⁄4 teaspoon black pepper

• 1 ⁄4 teaspoon ground sage

• For the Sauce

• 1 can (14 oz) whole berry cranberry sauce

• 1 ⁄2 cup orange juice

• 2 tablespoons brown sugar

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 ⁄4 teaspoon cinnamon

Directions

• In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic powder, salt, pepper, and sage. Mix until just combined—don’t overwork it.
• Roll into small meatballs (about 1 tablespoon each) and place on a lined baking sheet.
• Broil for 4–5 minutes per side, just until lightly browned.
• In a slow cooker, whisk together cranberry sauce, orange juice, brown sugar, Dijon mustard, Worcestershire, and cinnamon.
• Add the browned meatballs and gently stir to coat.
• Cover and cook on low for 3–4 hours, or until meatballs are cooked through and infused with flavor.
• Serve warm with toothpicks as an appetizer, or spooned over mashed potatoes for a hearty main dish.

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Make-Ahead Tip

You can prep and broil the meatballs a day ahead. Just refrigerate them overnight, then toss them in the slow cooker with the sauce when you’re ready to serve.