Cranberry Maple Glazed Turkey Meatballs Over Squash Mash

Introduction:

If you’re looking for a fresh, seasonal take on traditional holiday flavors, these Cranberry Maple Glazed Turkey Meatballs over Squash Mash are a perfect choice. This dish brings together juicy, tender turkey meatballs coated in a tangy-sweet cranberry maple glaze, paired with a buttery and velvety butternut squash mash. It’s a delightful mix of savory, sweet, and tart flavors, making it a standout for any festive gathering, whether you’re planning a cozy dinner party or a special family meal. This recipe is a healthier alternative to beef meatballs while packing in the perfect amount of fall and holiday-inspired flavors.

The combination of ground turkey and the seasonal glaze will satisfy all your comfort food cravings while still feeling light enough to enjoy as part of a larger holiday feast. Plus, the squash mash offers a creamy, nutritious base that’s bursting with flavor, without being overly heavy. Let’s dive into this recipe!

Ingredients:

For the Turkey Meatballs:

• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional for holiday warmth)
• 1 tablespoon olive oil (for browning)

For the Cranberry Maple Glaze:

• 1/2 cup cranberry sauce (homemade or canned)
• 1/4 cup pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves (optional for a holiday touch)

For the Butternut Squash Mash:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons unsalted butter
• 1/4 cup milk or heavy cream
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Preparation:

Step 1: Prepare the Butternut Squash Mash

1. Cook the squash: In a large pot, bring water to a boil. Add the cubed butternut squash and cook for about 10-12 minutes or until tender when pierced with a fork. Drain the water and return the squash to the pot.
2. Mash the squash: Using a potato masher or immersion blender, mash the squash until smooth and lump-free. Add the butter, milk, nutmeg, salt, and pepper. Stir until the butter melts and the mash is creamy. Adjust seasoning to taste. Cover the pot to keep warm.

Step 2: Make the Turkey Meatballs

1. Mix the ingredients: In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, Parmesan cheese, parsley, garlic, salt, pepper, and cinnamon (if using). Mix thoroughly using your hands or a spoon until all ingredients are evenly distributed.
2. Shape the meatballs: Scoop about 1 to 2 tablespoons of the turkey mixture at a time and roll into small, even meatballs. You should have about 18-20 meatballs, depending on the size.
3. Brown the meatballs: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (avoid overcrowding the pan). Brown the meatballs on all sides, cooking for about 4-5 minutes per side. They do not need to be fully cooked through at this point as they will finish cooking in the glaze. Once browned, transfer the meatballs to a plate.

Step 3: Make the Cranberry Maple Glaze

1. Prepare the glaze: In a small saucepan, combine the cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, cinnamon, and cloves. Cook over medium heat, stirring occasionally, until the mixture thickens slightly (about 5-7 minutes).
2. Simmer the meatballs: Add the browned meatballs back into the skillet with the glaze. Gently toss the meatballs in the glaze until they are fully coated. Lower the heat to a simmer and cook for another 10-12 minutes, stirring occasionally, until the meatballs are cooked through and the glaze has thickened and caramelized onto the meatballs.

Step 4: Assemble the Dish

1. Plate the mash: Spoon a generous portion of the butternut squash mash onto each plate.
2. Add the meatballs: Place 4-5 glazed turkey meatballs over the mash.
3. Drizzle with extra glaze: For added flavor and presentation, drizzle some of the extra cranberry maple glaze over the top.

Step 5: Garnish and Serve

1. Garnish: If desired, sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor.
2. Serve: Serve the meatballs hot, ideally with a side of roasted vegetables or a crisp salad to complete the meal.

Cooking Note:

• The glaze should be thick but not sticky; if it becomes too thick, you can loosen it with a tablespoon or two of water or extra balsamic vinegar.
• The butternut squash mash can be made ahead of time and reheated when ready to serve. Just add a splash of milk when reheating to maintain the creamy texture.

Serving Suggestions:

These Cranberry Maple Glazed Turkey Meatballs pair perfectly with:

• A side of roasted Brussels sprouts or green beans to add crunch and a touch of bitterness to balance the sweetness.
• A fresh cranberry and orange salad for a burst of citrus that complements the flavors of the glaze.
• For a more filling meal, serve with a loaf of crusty bread to soak up the extra glaze.

Tips:

1. For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or finely ground oats.
2. Make-ahead tip: The meatballs can be prepped and frozen for up to 1 month. Simply defrost and cook them as instructed, adding the glaze once they are browned.
3. Swap in sweet potatoes for the butternut squash if preferred, or even a mixture of both for extra color and flavor.
4. Customize the glaze: Add a splash of orange juice or zest for added brightness, or a hint of chili flakes for a touch of heat.
5. Add a holiday twist by mixing in a handful of dried cranberries to the glaze for texture and a more intense cranberry flavor.

Prep Time:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving, approx. 4 meatballs with squash mash):

• Calories: 350
• Protein: 18g
• Carbohydrates: 40g
• Fat: 14g
• Sodium: 480mg
• Fiber: 6g

Conclusion:

These Cranberry Maple Glazed Turkey Meatballs over Squash Mash offer a cozy, holiday-inspired meal that blends the best flavors of the season into one delicious plate. With the balance of sweet, savory, and tangy elements, this dish feels indulgent yet wholesome. Perfect for those looking to elevate their holiday menu or add a seasonal twist to their weeknight dinners, it’s sure to be a crowd-pleaser for both casual family gatherings and festive celebrations. Try it out, and you may find it becoming a new holiday tradition!

Cranberry Maple Glazed Turkey Meatballs Over Squash Mash

---

• Author: Imili Johnson
• Total Time: 50 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Turkey Meatballs:

• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional for holiday warmth)
• 1 tablespoon olive oil (for browning)

For the Cranberry Maple Glaze:

• 1/2 cup cranberry sauce (homemade or canned)
• 1/4 cup pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves (optional for a holiday touch)

For the Butternut Squash Mash:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons unsalted butter
• 1/4 cup milk or heavy cream
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

---

Instructions

Step 1: Prepare the Butternut Squash Mash

1. Cook the squash: In a large pot, bring water to a boil. Add the cubed butternut squash and cook for about 10-12 minutes or until tender when pierced with a fork. Drain the water and return the squash to the pot.
2. Mash the squash: Using a potato masher or immersion blender, mash the squash until smooth and lump-free. Add the butter, milk, nutmeg, salt, and pepper. Stir until the butter melts and the mash is creamy. Adjust seasoning to taste. Cover the pot to keep warm.

Step 2: Make the Turkey Meatballs

1. Mix the ingredients: In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, Parmesan cheese, parsley, garlic, salt, pepper, and cinnamon (if using). Mix thoroughly using your hands or a spoon until all ingredients are evenly distributed.
2. Shape the meatballs: Scoop about 1 to 2 tablespoons of the turkey mixture at a time and roll into small, even meatballs. You should have about 18-20 meatballs, depending on the size.
3. Brown the meatballs: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (avoid overcrowding the pan). Brown the meatballs on all sides, cooking for about 4-5 minutes per side. They do not need to be fully cooked through at this point as they will finish cooking in the glaze. Once browned, transfer the meatballs to a plate.

Step 3: Make the Cranberry Maple Glaze

1. Prepare the glaze: In a small saucepan, combine the cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, cinnamon, and cloves. Cook over medium heat, stirring occasionally, until the mixture thickens slightly (about 5-7 minutes).
2. Simmer the meatballs: Add the browned meatballs back into the skillet with the glaze. Gently toss the meatballs in the glaze until they are fully coated. Lower the heat to a simmer and cook for another 10-12 minutes, stirring occasionally, until the meatballs are cooked through and the glaze has thickened and caramelized onto the meatballs.

Step 4: Assemble the Dish

1. Plate the mash: Spoon a generous portion of the butternut squash mash onto each plate.
2. Add the meatballs: Place 4-5 glazed turkey meatballs over the mash.
3. Drizzle with extra glaze: For added flavor and presentation, drizzle some of the extra cranberry maple glaze over the top.

Step 5: Garnish and Serve

1. Garnish: If desired, sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor.
2. Serve: Serve the meatballs hot, ideally with a side of roasted vegetables or a crisp salad to complete the meal.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 350
• Sodium: 480mg
• Protein: 18g