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Sage and Cranberry Turkey Meatballs
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5 from 3 votes

Sage and Cranberry Turkey Meatballs

Deliciously golden on the outside and mouthwateringly juicy on the inside, these Sage and Cranberry Turkey Meatballs are the perfect appetizers which are absolutely bursting with flavour!!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Original
Servings: 16
Calories: 66kcal


  • 1lb / 500g Ground Turkey (I use thigh because it tends to be more fatty and flavoursome, but could use breast)
  • 2 tbsp Dried Cranberries, finely diced
  • 1/2 cup / 35g Dried Breadcrumbs
  • 1 tbsp Fresh Sage, finely diced
  • 1 tbsp Fresh Parsley, finely diced
  • 1 medium Spring Onion, finely diced
  • 1 Egg
  • 1 clove of Garlic, minced
  • 1 tbsp Olive Oil, plus extra for cooking
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Nutmeg
  • zest of 1/2 a small Clementine (or Orange)


  • Combine all of your ingredients in a suitably sized bowl, ensuring you don't overwork the meat.
  • Evenly split and roll into bitesized meatballs.

To Bake

  • Place on a lightly oiled tray and bake at 200c/390f for 15-20mins or until golden brown and piping hot in the centre. Give them a shake half way through to ensure they cook evenly.

To Fry

  • Drizzle a little oil in a suitably sized pan over medium heat. Add meatballs and fry for 12-15mins or until golden brown and piping hot through the centre. Give them a good shake every now and then to ensure they cook evenly.
  • Serve with toothpicks and cranberry sauce! Enjoy hot or cold.



Top tips for rolling the best meatballs

1. Ensure they're evenly sized - I do this by scooping out 1 measuring tbsp worth of mixture and rolling after that. It's much more difficult to roll them even sized free-hand.
2. Make sure you don't end up with half the mixture on your hands - A nifty trick to stop the meat sticking to your hands is to run them under a tap just before you start rolling. Wash your hands that is, not the meatballs. Please don't wash them...
3. Don't overwork the meat! - Number 1 rule of rolling meatballs is to not overwork the meat. Mix it just enough so all the fillings are evenly distributed, otherwise they'll come out gritty and dry.


Serving: 1meatball | Calories: 66kcal | Carbohydrates: 2.86g | Protein: 6.23g | Fat: 3.41g | Saturated Fat: 0.813g | Polyunsaturated Fat: 0.813g | Monounsaturated Fat: 1.484g | Trans Fat: 0.031g | Cholesterol: 30mg | Sodium: 177mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 1.34g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.5mg