Turkey Meatballs with Cranberry Chutney will become your new go-to recipe! You can serve these as one of your New Years Eve appetizers, Thanksgiving appetizers, or as a main course for a meal.

Turkey meatballs with cranberry chutney atop the meatballs.

Yay for the New Year! It’s not here yet, but we are soooo close to 2019, I can’t believe it!

As you’re closing out 2018 and welcoming in 2019 might I suggest you make this easy turkey meatballs with cranberry chutney recipe? It’s a perfect appetizer and finger food recipe.

I also have a delicious BBQ Pineapple Meatballs recipe and crockpot grape jelly meatballs, if slow cooker meatball recipes are more your thing.

You don’t even have to make the meatballs to go along side this spicy cranberry sauce (although, I HIGHLY recommend it, the meatballs are seriously delish); instead, you can use this chutney recipe for a holiday cheeseboard alongside crackers and a spread of cheese. This is such a versatile recipe, I love it!

I should let you know that both the turkey meatballs AND the cranberry chutney have orange zest… talk about the most perfect holiday pair, cranberry + orange.

And before I forget, have you made my cranberry cilantro dip? Yeah, it’s amazing.

A plate full of turkey meatballs with a small bowl of cranberry chutney next to it.

I’m guessing a handful of you are shaking your head thinking, “What is chutney?!”

Cranberry Chutney

Chutney is a spicy condiment or relish made with fruits (in this case, cranberries), spices, vinegar, and sugar.

Rather than being pureed, chutney’s contain pieces of fruit. Chutney originated from India.

A skillet with fresh cranberries in it, in preparation for making homemade cranberry chutney.

How to make Cranberry Chutney

In a skillet over medium heat add vegetable oil. Once the oil is shimmering (meaning, it’s HOT), add the shallot, ginger, and mustard seeds.

Cook this for about 1-2 minutes or until the shallot has softened. Next, add the fresh cranberries, sugar, water, and orange zest. Bring everything to a boil and then reduce the heat to low and simmer.

Cook this mixture for about 10 minutes or until the sauce has thickened.

Pro tip: As cranberries cook they will “pop.” Be aware of this! I find it helpful to keep the skillet towards the back burner.

Homemade cranberry chutney in a skillet with a wooden spoon scooping up some of the chutney.

Now lets make some easy turkey meatballs.

Turkey Meatballs ingredients

  • Ground turkey
  • garlic cloves
  • onion
  • fresh parsley
  • orange zest (so good!!)
  • salt & pepper
  • egg (helps bind the meatballs together)
  • bread crumbs (helps give structure and binds the meatballs together)

Combine the above ingredients in a large bowl and mix until everything is combined.

Portion into small 1-1 1/2 inch balls and bake until cooked through, about 15-20 minutes.

A baking sheet lined with a silicone baking mat and turkey meatballs neatly organized atop the mat.

Pro tip for making meatballs: Use a small cookie scoop to portion out the meat. Once the meat is portioned out, go back and roll them into nice round balls. It saves so much time if you do it this way!

Cranberry chutney in a bowl with a plate of turkey meatballs along side the bowl.


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Turkey Meatballs with Cranberry Chutney

Delicious turkey meatballs are paired with this flavorful and easy to make cranberry chutney. Whether you're making this for dinner or as an appetizer, everyone is bound to love it!
prep time 10 mins
cook time 30 mins
total time 40 mins
servings: 28 meatballs
calories: 69kcal
author: Salt & Baker

INGREDIENTS

  • 1 lb ground turkey
  • 2 garlic cloves minced
  • 1/4 cup yellow onion finely chopped
  • 2 tablespoons fresh parsley finely minced
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg lightly beaten
  • 1/2 cup dry breadcrumbs

Cranberry Chutney

  • 3 teaspoons vegetable oil
  • 1 shallot minced
  • 3 teaspoons freshly grated ginger
  • 1 teaspoon yellow mustard seeds
  • 3 cups fresh or frozen cranberries
  • 1 cup light brown sugar packed
  • 3/4 cup water
  • 1 tablespoon orange zest
  • 1 tablespoon cider vinegar

INSTRUCTIONS

Turkey Meatballs

  • Preheat oven to 350°F. Line with a silicone baking mat or parchment paper. Set aside.
  • Place all of the ingredients in a large bowl, mix until everything is evenly incorporated.
  • Shape into 28-30 1-inch meatballs.* Place meatballs on the baking sheet. 
  • Bake for 15-18 minutes. Serve with cranberry chutney.

Cranberry Chutney

  •  In a skillet over medium heat add the vegetable oil. Once the oil is shimmering add the shallots, ginger, and mustard seeds. Cook until the shallot has softened, about 1 minute.
  • Stir in the cranberries, sugar, water, and orange zest. Stir to combine. Bring to a boil, once it begins to boil reduce the heat to low and simmer. Cook until the cranberries have broken down and the mixture has thickened about 10 minutes. Stirring occasionally. Note, the cranberries will begin to "pop."
  • Remove from cranberry chutney from the heat and stir in the cider vinegar. 
  • Serve the sauce with the turkey meatballs.

RECIPE NOTES

*I use a small cookie scoop to portion out the meatballs. I'll scoop the meatballs, then go back and roll each of them so that they're all nice and round. Makes it so much faster!
Calories: 69kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Cholesterol: 14mg | Sodium: 69mg | Potassium: 79mg | Sugar: 8g | Vitamin A: 0.9% | Vitamin C: 3% | Calcium: 1.3% | Iron: 2%
Course: Main Course
Cuisine: American
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