Cranberry Orange Turkey Meatballs With Wild Rice

These cranberry orange turkey meatballs bring together tart fruit, citrus zest and savory herbs for a bright fall dinner. The meatballs bake while wild rice simmers, and a quick cranberry pan sauce ties the plate together. The flavor is festive without requiring a holiday meal to enjoy it.

Recipe details

Serves: 4 | Prep: 20 minutes | Cook: 35 minutes

Ingredients

Meatballs

• 1 pound ground turkey
• 1 large egg
• 1/3 cup gluten-free or regular breadcrumbs
• 1/4 cup finely chopped dried cranberries
• 1 teaspoon orange zest
• 1 tablespoon chopped parsley
• 1 teaspoon dried sage
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for the pan

Rice and sauce

• 1 cup wild rice blend, rinsed
• 2 1/2 cups low-sodium broth or water
• 1/2 cup whole-berry cranberry sauce
• 1/2 cup orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar

Instructions

1. Heat oven to 400°F. Line a sheet pan with parchment and lightly brush with olive oil.
2. Combine turkey, egg, breadcrumbs, dried cranberries, orange zest, parsley, sage, salt and pepper. Mix gently until just combined. Shape into 16 meatballs and arrange on the pan.
3. Bake for 16 to 20 minutes, until browned and the centers reach 165°F. Avoid overbaking so the turkey stays tender.
4. While meatballs bake, combine wild rice and broth in a saucepan. Bring to a boil, cover, reduce heat and simmer according to package directions, usually 35 to 45 minutes. Drain any extra liquid and fluff.
5. For the sauce, combine cranberry sauce, orange juice, Dijon and vinegar in a small saucepan. Simmer for 5 to 7 minutes, stirring, until glossy and slightly thickened. Add a tablespoon of water if it becomes too thick.
6. Serve meatballs over wild rice with sauce spooned on top. Add parsley and orange zest to finish.

Tips and variations

Do not overwork the turkey mixture; a gentle mix keeps the meatballs tender. If using fresh cranberries, chop them finely and add 1 tablespoon maple syrup to balance their tartness. For a quicker meal, use fully cooked wild rice and warm it while the meatballs bake.

Storage

Refrigerate meatballs and rice separately for up to 4 days. Reheat until steaming hot, adding a splash of broth to the rice. Freeze baked meatballs and sauce for up to 2 months; wild rice can be frozen too, though it may soften slightly.

FAQ

Can I pan-cook the meatballs? Yes. Brown them in a covered skillet over medium heat, turning gently, until cooked through to 165°F.

Can I use chicken instead of turkey? Ground chicken works with the same cooking temperature and timing range.