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Mini Turkey Meatballs in Curried Cranberry Sauce

Mini Turkey Meatballs with Curried Cranberry Sauce

Prep Time 20 minutes
Cook Time 30 minutes
Servings 16 -20 mini meatballs
Author Craving Something Healthy



  • 1 pound ground turkey breast
  • 1/4 cup chopped salted pistachios
  • 3/4 cup old fashioned oats
  • 1 egg
  • 1/2 medium onion minced
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/8 teaspoon ground pepper

Cranberry Dipping Sauce

  • 1 tablespoon olive oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1-14 ounce can whole berry cranberry sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon fresh minced ginger
  • 1/2 teaspoon kosher salt


  • Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick spray.

For the meatballs:

  • Place all ingredients for the meatballs in a large mixing bowl and combine with a spatula or your hands.
  • Form the mixture into 1-inch round meatballs, and place on a prepared baking sheet
  • Bake the meatballs for about 12-15 minutes.

For the sauce:

  • Heat the oil in a saute pan on medium high heat. Add the onion and saute until lightly golden. Add the garlic and stir until fragrant, about 30 seconds.
  • Add the cranberry sauce, vinegar, maple syrup and dijon mustard, and stir to combine.
  • Add the curry powder, turmeric, ginger and salt. Reduce the heat to low and simmer for about 10 minutes.
  • Remove from the heat, and puree the sauce with an immersion blender or in a regular blender, until smooth.
  • Reserve about half the sauce for dipping, and place the cooked meatballs in the other half of the sauce. Stir the meatballs so they are well coated with the sauce.
  • Serve immediately, or refrigerate the meatballs and separate dipping sauce for up to 2 days, and reheat before serving.