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Cranberry Glazed Meatballs

Smoky Cranberry Glazed Meatballs Over Butternut Squash Mash

Jacklin Altman
Big Thanksgiving flavor in a compact package - these meatballs are an awesome alternative to turkey with cranberry sauce.
5 from 1 vote
Prep Time 45 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 356 kcal

Equipment

  • Mixing Bowls
  • Large pot
  • Colander
  • Air Fryer
  • Small Saucepan

Ingredients
  

Meatballs:
  • 1 lb lean ground turkey
  • 3 sprigs fresh thyme taken off the stems
  • 1/4 tsp rosemary
  • 1/2 tsp salt and pepper
  • 1 tbsp garlic 2 cloves, pressed
  • 1/4 cup jellied or whole cranberry sauce
  • 1 egg
  • 1/4 cup bread crumbs
Cranberry Glaze:
  • Rest of can of cranberry sauce jellied or whole cranberry sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce I use Cholula chipotle hot sauce
Butternut Squash Mash:
  • 1 butternut squash peeled and cubed
  • 1/4 cup sour cream or nonfat Greek yogurt
  • 1/2 tsp pumpkin spice
  • 3 tbsp maple syrup

Instructions
 

  • Peel and cube butternut squash. In a large pot, boil enough salted water to cover your squash. Drop the cubed squash in and let boil for 5-7 minutes, until squash is soft and can be easily squished with a fork. Drain and set aside, lid on to keep warm.
  • If your air fryer needs to preheat (I use a GoWise that doesn’t), preheat to 375F. Combine ground turkey with egg, breadcrumbs, cranberry sauce, garlic, rosemary, thyme, salt, pepper. Spray air fryer tray/basket, wet your hands, and form into 1.5 inch diameter meatballs, placing them about a half inch apart. Spray the tops of the meatballs and air-fry at 375F for 15 minutes, flipping the meatballs after 10 minutes.
  • While meatballs are cooking, in a medium saucepan, combine cranberry sauce, Worcestershire sauce, and hot sauce. Stir together over medium heat until you have a uniform glaze (about 5 min).
  • Once meatballs are cooked to internal temp of 165F, toss them in the glaze.
  • Add maple syrup, pumpkin spice, and sour cream to squash and use a potato masher to create a uniform puree.
  • To plate, put a heaping spoonful of squash mash on the plate, top with meatballs and a spoonful of extra glaze, and a sprig of fresh thyme. Enjoy! Store leftovers in the fridge in an airtight container.

Nutrition

Calories: 356kcalCarbohydrates: 46gProtein: 31gFat: 7gSaturated Fat: 3gCholesterol: 111mgSodium: 508mgPotassium: 1111mgFiber: 4gSugar: 21gVitamin A: 20109IUVitamin C: 42mgCalcium: 152mgIron: 3mg
Keyword cranberry, butternut squash, meatballs, thanksgiving, turkey
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