Cranberry Turkey Meatballs
Cranberry Turkey Meatballs

Cranberry Turkey Meatballs

Recipes   Entrees     Gluten Free     Seasonal    


Cranberry Glaze

  • 2 cups cranberries
  • 1 cup water
  • 1 tbsp apple cider vinegar
  • ½ cup powdered Swerve Sweetener
  • ½ tsp chipotle powder (optional)


  • 1 ½ lbs ground turkey
  • ¾ cup almond flour
  • 1 large egg
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • ½ cup chicken broth



  1. In a large saucepan over medium heat, combine cranberries, water, and vinegar. Bring to a boil, then reduce heat and simmer until all the cranberries have popped, about 7 minutes.
  2. Strain the mixture through a sieve into a large bowl, pressing firmly on the solids to release as much juice as possible. Discard solids.
  3. Whisk the sweetener and chipotle powder into the juices. Set aside.


  1. In a large bowl, combine the turkey, almond flour, egg, garlic, salt, and pepper. Mix well. Form by hand into 1 inch balls (you should get 24 to 30 meatballs).
  2. Heat 1 tbsp of the butter in a large skillet. Add half of the meatballs and brown all over, about 4 minutes. Repeat with remaining meatballs. Return all the meatballs to the pan and add the broth. Cover the pan and cook until meatballs are cooked through, about 5 more minutes.
  3. Add the cooked meatballs to the glaze in the bowl and toss to coat. Serve immediately.

Makes 24 to 30 meatballs (about 8 servings).

Nutrition Facts

Serving Size 3 meatballs

Servings 8

Calories 200
Total Fat 9g
Total Saturated Fat 2.5g
Cholesterol 85mg
Sodium 390mg
Total Carbs 15g
Dietary Fiber 3g
Sugars 2g
Swerve 10g
Protein 24g
Net Carbs: 2g
Cranberry Turkey Meatballs