Cranberry Turkey Meatballs with Maple Mustard Glaze
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Cranberry Turkey Meatballs with Maple Mustard Glaze sits in the Snacks section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds ground turkey (93% lean)
- ¾ cup finely grated Japanese sweet potato
- ¼ cup dried cranberries,, finely chopped
- 3 tablespoons finely minced shallots
- 1½ 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 the amount if using Morton's kosher salt or fine sea salt)
- ¼ teaspoon Freshly ground black pepper
- 1 tablespoon avocado oil,, or more as needed
- ¼ cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons coconut aminos
- ½ teaspoon arrowroot powder
Method
Warm oven to 400°F convection or 425°F conventional with the rack in the middle. Line a rimmed baking sheet with parchment or brush lightly with avocado oil.
In a large bowl, combine the turkey, grated sweet potato,cranberries, shallots, mayo, sage, coconut aminos, thyme, salt, and pepper. Stir gently with your hands until evenly distributed—don’t overmix.
You can make a tiny coin sized patty and cook it in the microwave for 30 seconds to check for seasoning and adjust as needed.
Scoop the meatball mixture into 1½-inch balls (about 2 tablespoons each). Tip in the avocado oil to the palms of your hands and roll the turkey meatballs into smooth, uniform balls. Lay out evenly on the prepared sheet. You should get about 24 meatballs.
Set the tray of meatballs in the oven and roast for 15 minutes, or until cooked through (165°F internal temp).
While the meatballs are cooking, make the maple mustard glaze. Set the maple mustard glaze ingredients in a microwave safe bowl with at least a 2 cup capacity and whisk well. Microwave the sauce for 1 minute, stir, and then zap in 30 second increments until everything boils and thickens slightly. No microwave? In a small saucepan, whisk together the glaze ingredients. Gently bubble for 3 to 4 minutes over a medium burner until glossy.
When the meatballs are cooked, brush glaze over meatballs and return to the oven 3 to 4 more minutes to caramelize. Stab with toothpicks and serve!
Warm air fryer to 400°F.
When the air fryer is hot, lightly brush or spray the air fryer basket with avocado oil.
Lay out meatballs in a single layer on the air fryer basket (cook in batches if needed).
Air fry for 9 to 10 minutes, shaking halfway through, until the edges turn golden and cooked through (165°F).
Turn or brush with glaze, then air fry 1 to 2 minutes more to set the coating.
Kitchen notes
- Tips & Substitutions: No Japanese sweet potato?
- Use Hannah or Jersey sweet potatoes—or combine ½ cup grated Yukon Gold with ¼ cup grated carrot or parsnip for natural sweetness.
- Don’t skip the mayo!
