Thanksgiving Turkey Meatballs


This recipe uses all of the classic Thanksgiving flavors but is something that can be enjoyed all year long! This recipe also makes a nice substitution to a typical Thanksgiving Turkey meal and clean up and cook time is so much easier and quick! 


1  pound ground turkey, breast or thigh 

1 tbsp freshly chopped thyme

2 tbsp freshly chopped sage

2 tbsp freshly chopped parsley

1 cup fresh raw or frozen cranberries

2 tsp of butter

2 tbsp honey

2 tbsp molasses 

1 tsp cinnamon

1 tbsp balsamic vinegar

1 tbsp gluten free all purpose flour or almond meal

1 tbsp coconut aminos or Tamari Soy Sauce

1 pinch sea salt 

1 tbsp coconut or avocado oil 


Preheat oven to 350F. Begin by heating butter with cranberries in saucepan over medium heat. Heat cranberries until soft or about 3-5 minutes. Remove cranberries from heat and add in honey, molasses, balsamic vinegar and 1 pinch of sea salt and begin to mash cranberries with a fork to create a sauce and set aside. Once cranberry sauce has cooled; add 1/4 of the prepared sauce along with all other ingredients to medium mixing bowl. Save the remaining cranberry sauce to use to pour over or dip the meatballs into once they are finished. Using hands or a spatula ensure herbs, cranberry sauce and turkey meat is well incorporated. Using hands, form 1 inch meat balls and set onto lined baking sheet. Heat 1 tbsp of avocado or coconut oil in a large skillet over medium to high heat. Once oil has heated; add all of the raw meatballs to the skillet and allow to brown about 1 minute on each side before placing back on baking sheet. Bake the browned meat balls on the center rack of the oven for about 20 minutes. Serve with cranberry dipping sauce or pour sauce directly over meatballs and enjoy! 



Lindsay Reno