Turkey Meatballs with Chili Cranberry Sauce

We had a pre-thanksgiving cocktail party the other day and served these as an appetizer. They were gobbled up in a matter of minutes. Sweet cranberry sauce with the zing and heat of chili and horseradish. The turkey meatballs marry well with these flavors.

Turkey Meatballs In Chili Cranberry Sauce

servings: roughly 40 mini meatballs


For the meatballs

  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 3 tablespoons ketchup
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground dark turkey meat
  • 3 tablespoons olive oil

For the sauce

  • 1 16 oz can of whole berry cranberry sauce
  • 1 12 oz jar of chili sauce
  • 1 tablespoon or so of brown sugar
  • 1 tablespoon prepared horseradish


For the meatballs, mix onion, garlic, egg, bread crumbs,  parsley, salt and pepper in a large bowl with the ground turkey. Shape the mixture into tablespoon sized balls. Saute in olive oil until browned for about 5 minutes per ball.

For the sauce, mix 1 can of cranberry, 1 jar of chili sauce, brown sugar and horseradish in a  round casserole, bring to a simmer on the stove-top for 10-15 minutes. Add the browned turkey meatballs and let simmer about 20 minutes. Best if let to sit in the sauce overnight in the fridge.