Mini Turkey & Cranberry Meatballs

So good you might want to double the batch!

All the season’s best savory flavors, in one bite. Choose lean ground turkey and low-sugar dried cranberries to keep these irresistible meatballs diabetes-friendly.



  • For the meatballs:
  • 1 lb. 93% lean ground turkey
  • 1 small shallot, minced
  • 1 large egg, beaten
  • ⅓ cup whole-wheat panko bread crumbs
  • 2 Tbsp. low-sugar dried cranberries, chopped
  • 2 tsp. fresh oregano, chopped
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • For cooking the meatballs & the gravy:
  • 2 tsp. vegetable oil
  • 3 Tbsp. unsalted butter
  • ½ small shallot, minced
  • 1 clove garlic, minced or grated
  • 2 tsp. fresh rosemary, chopped
  • 2 Tbsp. all-purpose flour
  • 1 tsp. white wine vinegar
  • 1 ½ cups no-sodium chicken stock
  • Zest of ½ lemon
  • Salt and pepper, to taste


    1. In a large mixing bowl, combine all of the ingredients for the meatballs. Use a spoon or clean hands to mix well. Divide mixture into small balls, a little less than a tablespoon in size. Pack together with your hands and set on a baking sheet or piece of parchment while you work.
    1. Once you have formed all of the meatballs, heat a large, heavy-bottomed pot over medium. Add the vegetable oil and cook the meatballs in batches (do not crowd the pan) using tongs to turn them as they brown. Once cooked through, transfer to a plate or platter and continue until all of the meatballs are cooked. Add a splash of water and scrape up any brown bits from the bottom of the pan and cook until evaporated.
    1. Add the butter, keeping the heat over medium, and melt. Add the shallot, garlic, and rosemary, and sauté until shallot is translucent and fragrant. Add the flour and stir with a wooden spoon, cooking for 2 minutes to lightly toast and remove the raw flavor. Add the vinegar and stir, scraping up any additional brown bits.
    1. Continue adding the chicken stock in a slow stream, stirring or whisking as you go, to thin out the flour-butter mixture. Continue whisking until all the stock has been added. If the gravy is very thin, continue cooking over medium-low until thick enough to coat the back of a spoon. Once the gravy has thickened, add the lemon zest and add salt and pepper to taste.
    1. Add the meatballs back in to gently warm through.
    1. Serve on a bed of greens, such as arugula.

Nutrition Info

Per Serving: 138.8 calories; 8.64g fat; 3.4g saturated fat; 61.4mg cholesterol; 296.5mg sodium; 5.4g carbohydrate; 0.7g fiber; 10.4g protein; 0.8g sugar; 15.5mg calcium
Rochelle Bilow
Meet Our Writer
Rochelle Bilow

Rochelle Bilow is a recipe developer and food writer who splits her time between New York and Vermont. She is the author of the food and farming memoir, The Call of the Farm, a former New York City line cook, and the former social media manager at Bon Appétit and Cooking Light magazines. She also appeared on season one of Beat Bobby Flay. Connect with Rochelle online at @rochellebilow