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High Protein Turkey Meatballs with Cranberry Glaze

High Protein Turkey Meatballs with Cranberry Glaze - recipe card
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These juicy, high-protein turkey meatballs are the perfect balance of savory and sweet. Made with lean ground turkey, Parmesan, and almond flour for extra protein and moisture, then coated in a tangy-sweet cranberry glaze. Each serving delivers an impressive 42 grams of protein, making it a satisfying main course for any night of the week.

Ingredients

Scale
  • For the Meatballs:
  • 1 lb (454 g) 93% lean ground turkey
  • 1/2 cup (56 g) almond flour
  • 1/4 cup (25 g) grated Parmesan cheese (optional, omit for dairy-free)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 tbsp olive oil, for greasing
  • For the Cranberry Glaze:
  • 1 cup (100 g) fresh or frozen cranberries
  • 1/4 cup (60 ml) pure maple syrup
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 tbsp (15 ml) low-sodium soy sauce (or tamari for gluten-free)
  • 1/2 tsp orange zest (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup (60 ml) water

Instructions

  1. Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper and lightly grease it with olive oil. Alternatively, you can cook the meatballs in a large skillet on the stovetop over medium heat, but oven-baking ensures even cooking and a hands-off approach.
  2. In a large mixing bowl, combine the ground turkey, almond flour, Parmesan cheese (if using), beaten egg, minced garlic, kosher salt, black pepper, thyme, and rosemary. Use your hands to mix gently until just incorporated; overmixing will make the meatballs dense and tough. The mixture should be moist but hold together when squeezed.
  3. Roll the mixture into 16 uniform meatballs, about 1.5 inches in diameter, using a light touch. Place them on the prepared baking sheet, spacing them 1 inch apart. If the mixture sticks to your hands, dampen them slightly with water.
  4. Bake the meatballs for 18-20 minutes, or until they are lightly browned and cooked through. An instant-read thermometer inserted into the center of a meatball should register 165°F (74°C). While the meatballs bake, prepare the cranberry glaze.
  5. For the glaze: In a medium saucepan, combine the cranberries, maple syrup, balsamic vinegar, soy sauce, orange zest (if using), red pepper flakes (if using), and water. Bring to a simmer over medium heat, stirring occasionally.
  6. Reduce the heat to medium-low and simmer the glaze for 10-12 minutes, stirring often, until the cranberries have burst and the sauce has thickened to a syrupy consistency that coats the back of a spoon. If the glaze becomes too thick, add a tablespoon of water to loosen it; if too thin, simmer a few minutes longer. Remove from heat and set aside.
  7. Once the meatballs are cooked, transfer them to a large bowl or directly into the saucepan with the glaze. Toss gently to coat each meatball evenly with the cranberry glaze. Alternatively, you can serve the meatballs on a platter and drizzle the glaze over the top.
  8. Return the glazed meatballs to the oven for 3-5 minutes to allow the glaze to set and caramelize slightly. Watch carefully to prevent burning. Alternatively, you can skip this step if you prefer a looser glaze.
  9. Remove from the oven and let the meatballs rest for 2-3 minutes before serving. Garnish with fresh chopped parsley or additional orange zest if desired. Serve warm as a main course over rice, quinoa, or cauliflower rice, or as an appetizer with toothpicks.

Notes

Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze cooked meatballs (without glaze) on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Glaze can be frozen separately for up to 2 months. Reheating: Reheat meatballs in a 350°F (177°C) oven for 10-12 minutes, or until heated through. If frozen, thaw overnight in the refrigerator before reheating. You can also reheat in the microwave on medium power in 30-second intervals, though the texture may be slightly softer. To make this recipe dairy-free, omit the Parmesan cheese. To make it gluten-free, ensure the soy sauce is gluten-free (use tamari).

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-turkey-meatballs-with-cranberry-glaze/