Cranberry Orange Turkey Meatballs with Rosemary Gravy

Cranberry Orange Turkey Meatballs with Rosemary Gravy

  • 4

  • 15-18 Mins

Ingredients




Meatballs
1 lb (454g) lean ground turkey (93/7)

1/2 cup (60g) panko breadcrumbs

1 large egg

1/4 cup (25g) finely diced onion

2 cloves garlic, minced

1 tsp orange zest

2 tbsp (30g) cranberry sauce (whole berry preferred)

1 tbsp (15g) Dijon mustard

1 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

Rosemary Gravy
1 tbsp (14g) butter

1 tbsp (8g) flour

1 1/4 cups (300ml) chicken broth

1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)

1 tsp Dijon mustard

Salt + pepper to taste

Optional (for serving)
Fresh rosemary + orange zest for garnish

Roasted green beans or mashed cauliflower

  1. Preheat oven to 425°F. Line a sheet pan with parchment.

  2. Mix meatballs: In a bowl, combine all meatball ingredients until just mixed (don’t overwork).

  3. Form 16 meatballs (about 35g each). Place on pan.

  4. Bake 15–18 minutes, until cooked through (165°F internal).

  5. Make gravy: In a skillet, melt butter. Whisk in flour for 30–60 seconds. Slowly whisk in broth until smooth. Stir in rosemary + Dijon. Simmer 3–5 minutes until thickened.

  6. Serve: Spoon gravy over meatballs. Garnish with rosemary/orange zest if you want it extra “holiday.”

    • Calories: ~360

    • Protein: ~33g

    • Carbs: ~17g

    • Fat: ~16g

    • MFP: FHH Cranberry Orange Turkey Meatballs

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Cranberry Orange Turkey Meatballs with Rosemary Gravy