Turkey , Meatballs , Cranberry , Sage
Best for: A warm Thanksgiving appetizer guests can pick up with toothpicks.
These little turkey meatballs bring sage and cranberry to the table before the carving knife comes out. They cook in a grill-safe pan, keeping the tender mixture safely away from the gaps in the grate.
Grill: Covered grill with indirect heat at 375°F. Equipment: Grill-safe rimmed metal pan, mixing bowl, small saucepan, instant-read thermometer.
Ingredients
25–30 Minutes Total: 45–50 minutes.
Meatballs
- 1½ lb ground turkey, 93% lean
- ½ cup plain breadcrumbs
- ¼ cup milk
- 1 large egg
- ¼ cup finely grated onion
- 1 teaspoon rubbed sage
- 5 g kosher salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil, for the pan
Glaze
- ¾ cup whole-berry cranberry sauce
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Directions
Preheat the grill to 375°F for indirect cooking and lightly oil the rimmed pan. Stir the breadcrumbs and milk together in a large bowl.
Add turkey, egg, onion, sage, salt and pepper. Mix gently just until combined and form 24 equally sized meatballs.
Space the meatballs on the pan and set it over indirect heat. Close the lid and cook 20 minutes, turning the pan halfway through for even browning.
Meanwhile, simmer the cranberry sauce, orange juice, mustard and vinegar in a small saucepan for 5 minutes. Keep the glaze separate from utensils used on raw turkey.
Check several meatballs in the center and continue cooking until every checked piece reaches 165°F. Toss with the warm glaze and return to the grill for 2–3 minutes, within the 25–30 minute total estimate.
Serve promptly with toothpicks, keeping any extended-service portion at 140°F or above. Refrigerate leftovers within 2 hours and reheat to 165°F.
Grilling tip: A light hand when mixing keeps ground turkey meatballs tender instead of tightly packed.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
