Turkey Polpette (Meatballs) with Cranberry-Soy Glaze


  • For the meatballs:
  • 1 pound cooked turkey, chopped fine (perfect for leftovers)
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1 teaspoon chili flakes
  • 1 teaspoon fresh chopped thyme
  • Salt and pepper to taste
  • For the Glaze:
  • 1/2 cup Asian sweet chili sauce
  • 1/4 cup Ocean Spray® Cranberry Juice Cocktail or Whole Berry Cranberry Sauce
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
Nutrition InfoNutritional Info


Preheat oven to 400 degrees. Place all the meatball ingredients in a bowl and mix to combine. Let rest for 10 minutes and then shape into 2oz balls. Place all balls in a greased baking pan and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.

Place all the glaze ingredients in a blender to mix. Blend until well incorporated and then pour over the meatballs. Return the tray of meatballs to the oven and cook for 10 minutes more. Allow to cool and then serve.

Created by Chef Will Gilson from Ocean Spray's Cranberry Chef Collective.


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