Thanksgiving Turkey Meatballs with Cranberry Chipotle BBQ Sauce

Delicious turkey meatballs with a tangy cranberry chipotle BBQ sauce, perfect for Thanksgiving.

By @saltysprig

Original recipe source

Cook time: 30 minutes

Servings: 36

Ingredients

• 0 parchment paper
• 0.33 cup onion
• 0.33 cup celery
• 2 tbsp butter
• 1.5 cups dry chicken-flavored stuffing
• 0.5 cup chicken broth
• 0 sautéed vegetables with butter
• 1.5 lbs ground turkey
• 1 egg
• 1 tbsp fresh parsley
• 0.5 tsp garlic powder
• 0.25 tsp black pepper
• 0.75 tsp Diamond Crystal kosher salt
• 0 meatball mixture
• 14 oz whole-berry cranberry sauce
• 0.5 cup original BBQ sauce
• 1 chipotle pepper in adobo
• 1 tsp adobo sauce
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp chicken broth
• 0 baked meatballs
• 0 warm sauce
• 0 cooked meatballs
• 0 sauce
• 0 refrigerated meatballs and sauce

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Sauté onion and celery in butter for 5–7 minutes until softened.
3. Combine dry stuffing, ½ cup broth, and sautéed vegetables with their butter. Let sit 5 minutes to absorb liquid and cool slightly.
4. Add turkey, egg, parsley, garlic powder, pepper, and salt. Gently mix until combined.
5. Using a 2-tbsp scoop, portion and gently roll into meatballs. Bake 18–22 minutes or until the centers reach 165°F (74°C).
6. Combine all sauce ingredients in a saucepan. Simmer over medium-low heat for 5–8 minutes, stirring until combined. Add more broth only if needed.
7. Gently toss baked meatballs in the warm sauce. Serve with toothpicks or keep hot in a preheated slow cooker on Warm (at least 140°F/60°C).
8. Make ahead: Refrigerate cooked meatballs and sauce separately for up to 2 days.
9. Reheat together, covered, at 325°F (165°C) until the meatballs reach 165°F (74°C), then transfer to a preheated slow cooker to keep warm.