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Mini Turkey Meatballs with Curried Cranberry Sauce

A tasty appetizer that's easy to make year-round when you have cranberries in your freezer or a can of cranberry sauce in the pantry.
Course Appetizer
Cuisine Indian
Keyword cranberries
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Calories 251kcal
Author Craving Something Healthy



  • 1/4 cup chopped salted pistachios use the ones that are shelled
  • 3/4 cup old fashioned oats
  • 1/2 medium onion quartered
  • 1 egg beaten
  • 1 pound ground turkey breast
  • 2 cloves garlic minced
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

Cranberry Dipping Sauce

  • 1 14 ounce package whole cranberries fresh or frozen
  • 1/4 cup Swerve sweetener
  • 1/4 cup sugar
  • 1 tablespoon olive oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 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 use the minced garlic in the jar
  • 1/2 teaspoon kosher salt


  • Before you start this recipe, make the cranberry sauce. You can do this a day or two in advance if you like.
    In a large saucepan, combine the whole cranberries with 1/2 cup water, sugar, and Swerve sweetener. Bring it to a boil, and then reduce the heat and let the cranberries simmer for 15 minutes or until they all pop and the sauce begins to thicken. Remove the sauce from the heat, and let it cool to room temperature.
    If you're making the sauce well in advance, refrigerate it until you're ready to use it.

For the meatballs:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easier cleanup.
  • Place the pistachios and oats in the bowl of a food processor. Pulse about 8 times until the oats and nuts are ground.
  • Add the onion and pulse about 10 more times until the onion is minced and well-combined with the oats and nuts.
  • Pour the oat mixture into a large mixing bowl. Add the egg, turkey, garlic, curry powder, turmeric, salt, and pepper. Mix well to combine but don't overwork the meat.
  • Form the mixture into 1-inch round meatballs, and place on a prepared baking sheet
  • Bake the meatballs for 12 minutes or until no longer pink inside. Remover the cooked meatballs from the oven and set them aside.

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.


If you prefer, you can use 1 whole can of prepared whole berry cranberry sauce for this recipe instead of making homemade sauce. However, the canned sauce contains more sugar.


Calories: 251kcal | Carbohydrates: 32g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 449mg | Potassium: 404mg | Fiber: 2g | Sugar: 14g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg