Combine the bold flavors of jalapeños, the tart sweetness of cranberries, and the savory goodness of turkey in our Jalapeño Cranberry Meatballs. Enjoy a blend of heat, tanginess, and succulence in every bite. Whether you're planning a festive holiday gathering or simply craving a flavorful twist on a classic dish, these meatballs are sure to elevate your appetizer game.
Serve these meatballs with our Cottage Cheese Mashed Potatoes or even our Buttered Garlic Rice, to make it a meal! A fresh and crip salad like our Fennel Pear Salad would be amazing with these meatballs.
I like using marinated jalapeños when making this dish, just so I can have the flavor, while keeping the heat slightly dimmed down. Here are the ingredients you will need.
- Ground Turkey
- Panko Crumbs
- Pickled Jalapenos
- Chili Sauce
- Soy Sauce
- Jelly Cranberry Sauce
- Lemon Juice
- Brown Sugar
See recipe card for quantities.
Since I started baking meatballs in the oven, I have not gone back to pan frying them. Baking meatballs gives you the flexibility of adding more moisture than usual, without having to worry about it falling apart while baking. This is especially good when using a leaner meat like turkey.
Preheat the oven to 350F. Proceed by combining all of meatball ingredients in a large bowl and mixing everything together until smooth.
Dip you fingers in a bowl of water helps to shape the meatballs. Shape about 25 meatballs of 1 inch diameter each. Place them on a parchment lined baking tray. Bake in the preheated oven for 16-18 minutes. The center of the meatballs should reach 165F in temperature.
Place the chopped garlic and jalapenos with olive oil, in a large skillet on medium heat. Cook for a couple minutes.
Add the cranberry jelly to the pan, bread it up, and let it slowly melt.
Add the chili sauce to the pan with the cranberry jelly. Bring to a simmer, and then add in the brown sugar, salt, and lemon juice.
Take the sauce off the heat and add n the cooked meatballs. Toss to coat evenly and serve.
- Meat - These meatballs can be made by replacing the turkey with half pork and half beef. Although I quite enjoy the familiar flavor of cranberry with turkey.
- Mild - Create a milder version of this dish by omitting the jalapeños from the recipe entirely.
Place any leftover meatballs with sauce in an air-tight container. Place containers in the refrigerator for 2-3 days. You can also place these in the freezer for up to a month.
Jalapeño Cranberry Meatballs
- 1 pound Ground Turkey
- ½ cup Panko Crumbs
- ¼ cup Pickled Jalapeno Slices , finely chopped
- 1 large Egg
- 1 tablespoon Soy Sauce
- 2 tablespoon Heinz Chili Sauce
- ½ teaspoon Salt
- 1 tablespoon Olive Oil
- 3 cloves Garlic , minced
- 2 tablespoon Pickled Jalapeno Slices , finely chopped
- 1 cup Jellied Cranberry Sauce
- 1 cup Heinz Chili Sauce
- 1 tablespoon Brown Sugar
- 1 tablespoon Lemon Juice
Making the meatballs
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, combine all of the ingredients for the meatballs. Mix them well until the mixture is smooth.
- Fill a small bowl with room temperature water. Dipping your fingers in the water will help shape the meatballs. Shape about 24 meatballs of 1 inch in diameter.
- Place them on the prepared sheet pan and bake them in the preheated oven for 16-18 minutes. The center of the meatballs should reach a temperature of at least 165F.
Making the sauce
- While the meatballs are baking, place a large skillet over medium heat.
- Drizzle the olive oil in the hot pan and cook the garlic and chopped jalapenos for a couple minutes, in order to release their aromas.
- Add the cranberry jelly to the skillet, breaking it apart and letting it melt. Once melted, mix in the chili sauce, brown sugar and lemon juice. Bring everything to a simmer. Cook for 2 minutes.
- Take the sauce off of the heat and add in the cooked meatballs. Toss them in the sauce to coat.
- Serve as an appetizer or with mashed potatoes for a more complete meal.