Fall Balls (Turkey Meatballs With Cranberry Glaze) – a delicious recipe with ground turkey, stuffing mix, ground sage, eggs, cranberry sauce, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Crush stuffing mix in a blender or by other means to make bread crumbs.
2
Combine and mix: turkey, eggs, sage, and breadcrumbs.
3
Using a tablespoon, divide mix and form balls, placing on a baking sheet. You will need two sheets (or bake in two batches).
4
Bake at 350 for approx 25 minutes.
5
Meanwhile, in a bowl, combine and mix the cranberry sauce, OJ, and horseradish. Add more or less horseradish based on your tastes. I found 4 Tbsp to be perfect- detectable but not hot. That may vary depending on the brand you buy.
6
When the meatballs are done cooking, you can either top them with the sauce and serve; or cool the meatballs and sauce seperately. I kept mine in the fridge overnight. 15 minutes before serving, I microwaved the sauce for 1 minute to make it more fluid. I poured the sauce over the balls, tossed to coat, and warmed them in the oven for 10 minutes. You can also warm and keep them in a crock pot.
1042
kcal
Calories
56
g
Fat
2
g
Carbs
131
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 lbs ground turkey, 1 (8 ounce) box seasoned stuffing mix, 1 tablespoon ground sage, 2 eggs, and more.
Yes, Fall Balls (Turkey Meatballs With Cranberry Glaze) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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