Cranberry Feta Turkey Meatballs

Turkey meatballs offer a lighter alternative to traditional beef or pork versions, but they can sometimes lack bold flavor. This recipe changes that by combining ground turkey with tangy feta cheese and sweet dried cranberries. The result is a juicy, flavorful meatball that balances savory and sweet notes perfectly. Whether you want a tasty weeknight dinner or a crowd-pleasing appetizer, these turkey meatballs deliver on both taste and nutrition.

Golden-baked turkey meatballs with feta and cranberries

Ingredients and Preparation

This recipe uses simple ingredients that come together quickly:

• 1 1/2lb ground turkey (85% lean, 5% fat)

• 1 large egg

• 1/3 cup (50 g) crumbled feta cheese

• 1/3 cup (40 g) sweetened dried cranberries

• 1/3 cup (36 g) plain dry grated bread crumbs

• 2 tbsp chopped red onion

• 1 sprig fresh dill, minced

• Salt and pepper to taste

  
  

Start by preheating your oven to 180°C (350°F). Finely chop the red onion and mince the dill to release their fresh flavors. These aromatics add a subtle but important layer to the meatballs.

Mixing and Shaping the Meatballs

In a large bowl, combine the ground turkey, egg, crumbled feta, bread crumbs, chopped red onion, dried cranberries, and minced dill. Season with salt and pepper. Use your hands or a spoon to mix everything until just combined. Avoid overmixing to keep the meatballs tender.

Shape the mixture into evenly sized meatballs, about 1.5 inches in diameter. This size ensures they cook evenly and stay juicy inside.

Baking for Perfect Texture

Line a baking dish with parchment paper to prevent sticking and make cleanup easier. Arrange the meatballs on the parchment, leaving a little space between each one. Bake in the preheated oven for 40 minutes or until the meatballs reach an internal temperature of 74°C (165°F).

Baking instead of frying reduces added fat and keeps the meatballs moist. The feta melts slightly inside, while the cranberries add bursts of sweetness in every bite.

Serves 4 or use as appetizer.

Turkey meatballs arranged in baking dish before cooking

Serving Suggestions

These turkey meatballs pair well with a variety of sides:

• A fresh green salad with lemon vinaigrette to cut through the richness

• Roasted vegetables like carrots, zucchini, or Brussels sprouts

• Whole grain couscous or quinoa for a wholesome meal

• A dollop of Greek yogurt or tzatziki for extra creaminess

  
  

They also work great as a party appetizer served with toothpicks and a dipping sauce such as honey mustard or a tangy tomato relish.

Why This Recipe Works

The combination of ingredients creates a balanced flavor profile:

• Feta cheese adds saltiness and creaminess that keeps the meatballs moist.

• Dried cranberries bring a natural sweetness that contrasts the savory turkey.

• Fresh dill and red onion provide herbal and sharp notes that brighten the dish.

• Bread crumbs and egg bind the mixture, ensuring the meatballs hold their shape.

  
  

Using lean ground turkey keeps the dish light without sacrificing protein content. Baking instead of frying reduces fat and cleanup time.

Tips for Success

• Use fresh herbs for the best flavor. If you don’t have dill, parsley or thyme can work as substitutes.

• Don’t skip the bread crumbs; they absorb moisture and prevent the meatballs from falling apart.

• If you prefer, you can pan-fry the meatballs in a little olive oil for a crispier exterior, then finish cooking in the oven.

• Let the meatballs rest for a few minutes after baking to allow juices to redistribute.

  
  

This recipe is easy to double or halve depending on your needs. It also freezes well, so you can make a batch ahead and reheat for quick meals.