Cranberry Jalapeño Turkey Meatballs
These turkey meatballs are the perfect make-ahead protein for your camping Thanksgiving dinner!
Print Recipe Pin RecipeIngredients
- 1 lb ground turkey
- 1 jalapeño, seeded
- 1/4 cup dried cranberries, chopped
- 2/3 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried thyme
- 1/4 tsp dried sage
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup milk
- 1 large egg
- 2 tbsp olive oil
Instructions
At Home:
- Preheat the oven to 325°F. Finely dice the jalapeño and cranberries.
- In a large bowl, mix the breadcrumbs, garlic powder, onion powder, dried thyme, dried sage, pepper, and salt.
- Add the milk and egg. Mix until combined.
- Add the jalapeño, cranberries, and turkey. Mix just until combined. Form balls about the size of a golf ball, or smaller.
- Heat a skillet over medium heat and drizzle a little olive oil. Place about half the meatballs in the skillet. Don’t overcrowd the pan or it will be hard to turn the meatballs. I do this in two batches. Rotate the meatballs as they cook to get a little browning on all sides. Turn the heat down as needed if they start to burn. You’re going for a golden brown color.
- Once all the meatballs are browned and partially cooked, finish cooking them in the oven for about 15 minutes or until they’re fully cooked. Use a meat thermometer to test a few meatballs just to make sure they hit 165°F. Then set them aside to cool before storing in your fridge or cooler. Cooked meatballs typically last 2-3 days in the fridge.
At Camp:
- Reheat these meatball at camp in a cast iron skillet with a little olive oil. It's important that you heat them low and slow so the inside has time to warm up but the outside doesn't burn. I cover my skillet with foil to help them along. Turn the heat on and off as needed!
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