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4.6 from 10 votes

Turkey & Cranberry Meatballs with Cranberry Orange Sauce

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 20 meatballs



  • 1 cup fresh cranberries
  • 1 tsp olive oil
  • 400 grams ground Turkey
  • 1 egg
  • 1/2 cup shredded apple
  • 1 tsp dried sage
  • 1 tbsp fresh chopped parsley
  • 1/3 cup almond flour
  • 1/2 tsp orange zest
  • 1/4 tsp salt
  • 1/4 tsp pepper

Cranberry & Orange Sauce

  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/2 tbsp honey or maple syrup*


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Line a baking sheet with parchment paper and lay 1 cup of cranberries out evenly. Drizzle with the olive oil and bake in the oven for 20 minutes until they become shrivelled and slightly dried.
  • In a bowl combine the remaining ingredients for the meatballs. Mix with your hands until completely combined. Add the oven baked cranberries in at the end so they stay intact and gently mix.
  • Roll the mixture into approximately 20 small meatballs and place on a parchment paper lined baking tray. Bake in the oven for 18 minutes until slightly golden on top and cooked through.
  • While the meatballs are baking, in a pot cook the cranberries, orange juice and honey on medium heat until the cranberries begin to pop. Transfer the cranberry sauce to a blender or food processor and blend until smooth.
  • Before serving brush each meatball with the cranberry sauce and sprinkle with parsley. Serve the remaining cranberry sauce in a bowl alongside the meatballs for dipping.


*Omit if Whole30