Recipes // Appetizers // Mixed Up Meatballs

Mixed Up Meatballs

Appetizer-size turkey meatballs with cranberry-orange barbecue sauce

Makes 45 meatballs



  • 1-1/2 lbs (680 g) ground turkey or chicken
  • ½ cup unseasoned dry bread crumbs
  • 1/3 cup finely minced or grated onions
  • ¼ cup chopped fresh parsley
  • 1 egg
  • ½ tsp each garlic powder and dried marjoram
  • ¼ tsp each salt and freshly ground black pepper


  • 1 can (19 oz/540 mL) jellied cranberry sauce
  • ¼ cup hickory or chipotle barbecue sauce (smoky)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp reduced-sodium soy sauce
  • 1 tsp grated orange zest


  1. In a large bowl, mix together ground turkey, bread crumbs, onions, parsley, egg, garlic powder, marjoram, salt and pepper (using your hands works best). Form mixture into bite-sized meatballs, about 1 to 1-1/2 inches in diameter. You should end up with about 45 meatballs.

  2. Place meatballs on a baking sheet that has been lightly coated with cooking spray. Bake at 400°F for 12 to 15 minutes or until cooked through. Stir meatballs once, halfway through cooking time, to brown sides. Remove from oven and transfer to a large pot.

  3. In a small saucepan, combine cranberry sauce, barbecue sauce, lemon juice, soy sauce and orange zest. Cook over medium heat until cranberry sauce is melted and mixture is bubbly, about 5 minutes. Pour sauce over meatballs and stir gently until all meatballs are coated with sauce. Cover and simmer over low heat for 5 minutes, stirring occasionally. Serve hot.

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