Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce.
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Sick of the same roast turkey every year? Want to switch it up? These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. I like to top the meatballs and sauce over a heaping pile of mashed potatoes with a side of roasted Brussels sprouts.
This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering. This year I will be attending three separate celebrations with friends and honestly I can only eat so much plain roast turkey. Substituting Thanksgiving turkey meatballs for roast turkey ensures you would overdo it on the main dish before you even get to your family’s party.
Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce
Turkey – Ground turkey is typically made from both light and dark meat. The ground turkey in this recipe can be swapped with ground chicken or pork though it’s not as seasonal.
Cranberry – The sweet yet tart homemade red wine cranberry sauce contrasts well with the lean turkey meat and mashed potatoes they are served over.
Gouda – The smoked version of this Dutch semi-hard, cow’s milk cheese is used in this recipe to add a bit of fat and flavor to the meatballs.
Ciabatta – Ciabatta is a porous, rustic white bead from Italy. While I opt to make my own breadcrumbs for this recipe they can easily be substituted with regular plain breadcrumbs.
How to Make Thanksgiving Turkey Meatballs
For the thanksgiving turkey meatballs:
Make the ciabatta breadcrumbs. Spread the cubes of ciabatta bread on a baking sheet and leave out overnight to dry out. Once the bread is stale add to a food processor and pulse until breadcrumbs form. Set aside 1 cup for the meatballs and reserve the remaining breadcrumbs for another use.
Heat oven. Heat oven to 450ºF (230ºC).
Mix the meatballs. Add the ciabatta breadcrumbs to a medium mixing bowl with the ground turkey, garlic, egg, smoked gouda, sage, salt and pepper. Use hands to gently combine the mixture, being careful not to over-mix.
Shape the meatballs. Divide the mixture into ¼ cup portions and roll into balls. Grease a baking dish with the olive oil then arrange the meatballs in the dish.
Bake. Roast for 20 minutes, until the meatballs are completely cooked through.
For the red wine cranberry sauce:
Make the red wine syrup. In a medium saucepan over medium heat, stir together the sugar with the red wine and ½ cup water. Continue to stir until the sugar dissolves, about 3 minutes.
Cook the cranberry sauce. Add the cranberries and salt, cooking until the sauce has thickened and the cranberries have burst, about 10 minutes. Stir in the orange zest and set aside until ready to serve.
To make the gravy:
Make the roux. Heat a medium saucepan over medium heat. Add the pan drippings (or butter) and heat through, then add the shallot and sauté until soft, about 3 minutes. Add the flour and whisk to combine.
Add the beef stock. Cook, whisking constantly, until the roux turns a golden brown color, about 2 to 3 minutes. Whisk in the beef stock, peppercorns and sage and bring the mixture to a boil.
Simmer and strain. Reduce the heat to medium-low and simmer until the sauce has thickened, about 10 minutes. Remove from heat and strain into a bowl through a fine mesh strainer. Discard the solids. Whisk in the heavy cream.
For serving:
Assemble and serve. Serve the meatballs over mashed potatoes or polenta and ladle the gravy and cranberry sauce over the top.
Tips and Tricks for This Recipe
Swaps and substitutions
Instead of leaving the ciabatta to dry out overnight the process can me moved along by adding the cubed bread to a baking sheet and cooking at 350ºF (180ºC) for about 15 minutes until dried out.
Another type of cubed bread can also be used in place of the ciabatta bread. Baguettes or sourdough work well!
How to Prep this Recipe in Advance
These meatballs can be frozen after they are shaped. Add to resealable plastic bags and freeze for up to 3 months in advance. The meatballs can also be cooked then stored refrigerated in a resealable airtight container for up to 5 days in advance. Freeze the cooked meatballs for easy reheating.
3tablespoonsturkey fat,drippings from the roasted meatballs supplemented unsalted butter if needed
1medium shallot,quartered
3tablespoonsall-purpose flour
2cupsbeef stock
½teaspoonblack peppercorns
3sage leaves
2tablespoonsheavy cream
Instructions:
For the thanksgiving turkey meatballs:
Spread the cubes of ciabatta bread on a baking sheet and leave out overnight to dry out. Once the bread is stale add to a food processor and pulse until breadcrumbs form. Set aside 1 cup for the meatballs and reserve the remaining breadcrumbs for another use.
Heat oven to 450ºF (230ºC).
Add the ciabatta breadcrumbs to a medium mixing bowl with the ground turkey, garlic, egg, smoked gouda, sage, salt and pepper. Use hands to gently combine the mixture, being careful not to over-mix.
Divide the mixture into ¼ cup portions and roll into balls. Grease a baking dish with the olive oil then arrange the meatballs in the dish.
Roast for 20 minutes, until the meatballs are completely cooked through.
For the red wine cranberry sauce:
In a medium saucepan over medium heat, stir together the sugar with the red wine and ½ cup water. Continue to stir until the sugar dissolves, about 3 minutes.
Add the cranberries and salt, cooking until the sauce has thickened and the cranberries have burst, about 10 minutes. Stir in the orange zest and set aside until ready to serve.
For the gravy:
Heat a medium saucepan over medium heat. Add the pan drippings (or butter) and heat through, then add the shallot and sauté until soft, about 3 minutes. Add the flour and whisk to combine.
Cook, whisking constantly, until the roux turns a golden brown color, about 2 to 3 minutes. Whisk in the beef stock, peppercorns and sage and bring the mixture to a boil.
Reduce the heat to medium-low and simmer until the sauce has thickened, about 10 minutes. Remove from heat and strain into a bowl through a fine mesh strainer. Discard the solids. Whisk in the heavy cream.
For serving:
Serve the meatballs over mashed potatoes or polenta and ladle the gravy and cranberry sauce over the top.
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