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Turkey and Cranberry Meatballs

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Lauren Keating


  • 1 slice white bread or 1 dinner roll torn into 1-inch pieces
  • ½ cup milk
  • 1 Tablespoons olive oil divided
  • 1 onion minced
  • 2 celery ribs diced small
  • 1 clove garlic minced
  • 1 cup fresh or frozen cranberries
  • 1 cup fresh spinach chopped
  • 2 Tablespoons pine nuts
  • 1 pound ground turkey
  • 1 egg
  • 2 Tablespoons grated parmesan cheese
  • ¼ cup chicken stock
  • 2 Tablespoons heavy cream


  • In a large mixing bowl, combine the bread and milk. Set aside.
  • Heat 1 Tablespoon of oil in a large skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Add the cranberries, spinach, and pine nuts.Cook, sitting occasionally, until the cranberries begin to pop and the spinach is wilted. Remove from heat and let cool.
  • Add the turkey, egg, sautéed vegetables, rosemary and grated cheese to the bowl with the soaked bread. Season with salt and pepper. Mix until thoroughly combined. Form the turkey mixture into 1-inch balls.
  • Add the remaining oil to the skillet. Add the meatballs and cook 8 minutes, or until cooked through, turning to brown on all sides.
  • Remove the meatballs from the pan and whisk in the stock and cream. Bring to a simmer and let cook until reduced by half, about 5 minutes. Return the meatballs to the pan and serve immediately.