This delightful vintage-style recipe for Barbecue Turkey Meatballs offers a lean and flavorful twist on classic comfort food. Made with ground turkey, sage, and breadcrumbs, these meatballs are baked then coated in a uniquely sweet and savory sauce featuring cranberry jelly, orange marmalade, ketchup, and brown sugar. Perfect for parties, holiday gatherings, or weeknight meals, this dish delivers bold flavor with minimal prep. The sauce caramelizes slightly as it bakes, infusing the meatballs with rich barbecue depth and a hint of festive citrus.
Ingredients
For the Meatballs:
- ¼ cup onion (chopped)
- 1 egg white
- 1 lb ground turkey
- 2 tbsp seasoned dry breadcrumbs
- 1 tsp sage
- 1 clove garlic (pressed)
- ½ tsp salt
For the Sauce:
- 1 cup jellied cranberry sauce
- ½ cup orange marmalade
- 3 tbsp ketchup
- 2 tbsp brown sugar (packed )
- 1 tbsp Worcestershire sauce
Instructions
Step 1: Preheat Oven
- Preheat your oven to 400°F (200°C).
Step 2: Prepare Meatball Mixture
- In a large bowl, combine chopped onion, egg white, ground turkey, breadcrumbs, sage, garlic, and salt. Mix until well blended.
Step 3: Shape and Bake Meatballs
- Form the mixture into 1-inch meatballs (about 35 total). Arrange them in a single layer in a baking dish.
- Bake for 10 minutes.
Step 4: Make the Sauce
- While the meatballs are baking, combine cranberry sauce, marmalade, ketchup, brown sugar, and Worcestershire sauce in a saucepan. Heat gently until smooth and blended.
Step 5: Add Sauce and Finish Baking
- Pour the sauce evenly over the partially baked meatballs.
- Return to the oven and bake for an additional 20 minutes, or until meatballs are fully cooked and sauce is bubbling.
Tips
- Use 93% lean turkey for more tender meatballs or 99% lean for a lower-fat version.
- Sauté chopped onions briefly before mixing for a sweeter, milder flavor.
- Replace orange marmalade with apricot jam or peach preserves for a different fruit note.
- Add ¼ tsp. crushed red pepper for a slightly spicy sauce.
- For cocktail parties, keep the cooked meatballs warm in a slow cooker with the sauce.
- Substitute seasoned breadcrumbs with panko for a lighter texture.
- Form smaller meatballs (¾ inch) to yield more appetizer-sized bites.
- Add fresh herbs like parsley for brightness.
- Double the sauce if serving as a main course over rice.
Nutrition
Calories: 203kcalCarbohydrates: 35gProtein: 15gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 32mgSodium: 168mgPotassium: 247mgFiber: 1gSugar: 28gVitamin A: 72IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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