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Turkey Meatballs in Cranberry Sauce

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Turkey Meatballs in Cranberry Sauce
  • Prep 35 min
  • Total 35 min
  • Servings 15
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Looking for a hearty appetizer recipe? Then check out these turkey meatballs served in cranberry sauce - ready in just 35 minutes!
Updated Sep 20, 2016

Ingredients

  • 1 lb lean ground turkey
  • 1/2 cup finely chopped onion (1 medium)
  • 1/4 cup uncooked instant white or brown rice
  • 1/4 cup unseasoned dry bread crumbs
  • 1 egg, lightly beaten, or 1/4 cup fat-free cholesterol-free egg product
  • 1 teaspoon salt, if desired
  • 1/2 teaspoon poultry seasoning
  • 1 can (16 oz) jellied cranberry sauce
  • 1/2 cup water

Steps

  • 1
    In medium bowl, mix all ingredients except cranberry sauce and water. Shape mixture into about 45 (1-inch) balls.
  • 2
    Heat 10-inch nonstick skillet over medium heat. Add meatballs; cover and cook 8 to 10 minutes, turning occasionally, until thermometer inserted in center of meatballs reads 165°F.
  • 3
    Gently stir in cranberry sauce and water. Reduce heat to medium-low; cook 3 to 4 minutes, stirring frequently, until cranberry sauce is melted and smooth.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make ahead, make meatballs in sauce as directed in recipe. Place in covered container; refrigerate. To reheat, place in microwavable bowl; microwave on High, stirring occasionally, until thoroughly heated.

Nutrition

110 Calories, 2g Total Fat, 7g Protein, 15g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
50mg
2%
Potassium
80mg
2%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
11g
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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