If you love cozy, comforting flavors but don't want to have to put in a lot of effort, these tender turkey meatballs bring all the magic in one easy dish. Lean ground turkey, tart apple, and sweet dried cranberries come together in the softest, juiciest meatballs — and then they’re coated in a glossy cranberry‑apple glaze that’s sweet, tangy, and completely irresistible.
This recipe captures everything we crave about winter cooking: simple ingredients, warm spices, and a sauce so good you’ll want to eat it with a spoon (but save it for the meatballs!). They make a beautiful appetizer for entertaining and game nights, or a delicious main dish any night of the week.
I use ground turkey a lot. In fact I would rather eat ground turkey than I would ground beef. It's cheaper and I like the flavor and texture much better. This meatball recipe is a really fabulous way to use ground turkey that everyone always loves. Nobody ever misses the beef! I guarantee!!
The real star here is the sauce. I am always surprised when a few simple ingredients are put together and come out so fabulously tasty. Here we have a bit of unsweetened applesauce . . . some Balsamic vinegar for a tang . . . orange juice, maple syrup and some finely grated orange zest.
Whether you decide to serve this as a main dish, or as an appetizer, the end result is phenomenal. There is no other word to describe it! The meatballs always come out tender and juicy and that sauce is really delicious! Quick, easy and budget friendly, this is a real family pleaser of a recipe!
INGREDIENTS NEEDED TO MAKE
CRANBERRY & APPLE GLAZED TURKEY MEATBALLS
Some fairly simple ingredients. You know me, I don't do complicated or faffy if I can possibly help it!
For the meatballs:
- 1 pound of lean ground turkey
- 1/3 cup (45g) dried cranberries, chopped
- 1 tart apple, peeled and grated
- 1/2 cup (60g) dry bread crumbs
- 1 large free range egg, beaten
- 1 tsp each onion granules and dried sage
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the sauce:
- 1 cup (280g) whole berry cranberry sauce
- 1/4 cup (2 dessert spoons) of unsweetened applesauce
- 2 TBS balsamic vinegar
- 2 TBS pure maple syrup
- 1 TBS orange juice
- the finely grated zest of one orange
I try to use lean ground turkey if I can. That's because I am always trying to watch my fat intake. You can certainly use any kind of ground turkey that you want. You could even use ground pork, chicken or beef for that matter! All would work well.
Try to chop the cranberries for the meatballs fairly fine. You want to hold the meatballs together and if the chunks of berries are too large that might compromise that. Also do grate the apple, don't chop it. Use a good cooking type of apple. A cooking apple is tart to the taste and doesn't generally hold its shape when cooked.
You can use either whole or smooth cranberry sauce. It is a matter of personal preference. I don't mind the whole berries in the sauce.
Do make sure you use unsweetened applesauce so that the sauce it not too sweet.
Use a good Balsamic Vinegar and a good quality/grade of Maple Syrup.
You can use either freshly squeezed orange juice or a bottled orange juice. Personally I think fresh is better.
HOW TO MAKE
CRANBERRY & APPLE GLAZED TURKEY MEATBALLS
These are not hard to make at all. Just stir the meatball ingredients together, shape and bake. While they are baking you can make that tasty sauce/glaze.
Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with baking paper and lightly oil the paper.
Mix the ground turkey together with the bread crumbs, egg, all of the seasonings and spices, the grated apple and the chopped dried cranberries, until well combined. Shape into meatballs using a light touch. Try not to compact them too much. Place them into a single layer on the baking sheet.
Bake in the preheated oven for 12 to 15 minutes, until golden brown and cooked through. The juices should run clear.
While the meatballs are cooking make the sauce by combining all of the ingredients in a saucepan, whisking until heated through and well combined.
Add the cooked meatballs, turning to coat them in the sauce. Transfer to a serving platter and garnish with some chopped parsley if desired. Serve hot.
HINTS AND SERVING SUGGESTIONS
- The sauce is so delicious you will want to eat it with a spoon, but please don't! You need it for the meatballs! Together the meatballs and sauce are incredibly delicious.
- You can make them ahead of time and keep them warm in a slow cooker on low for several hours. You decide. Or in a chafing dish if you are serving them as an appetizer.
- If you are serving these as an appetizer you might want to double the sauce ingredients so that there is plenty to go around.
- You might want to double the sauce anyways. Your family is going to absolutely love it! Sweet, tangy and delicious!
- If serving this as a main dish, simply make and then serve with some rice, potatoes, pasta and a vegetable on the side.
- If you prefer a smoother sauce, by all means use jellied cranberry sauce rather than the whole berry. I like this sauce either way. Its fabulously delicious!
- The sauce is good with pork chops also, or any kind of chicken.
FREQUENTLY ASKED QUESTIONS
DO I HAVE TO USE GROUND TURKEY?
Not at all, feel free to use any ground meat you have on hand or that you enjoy. Ground chicken, ground pork, ground beef, ground lamb. All would work well.
CAN THESE BE MADE AHEAD OF TIME?
Certainly. You can make these ahead of time and then just reheat when you wish to eat them. Make and bake the meatballs. Make the sauce. Store each separately in the refrigerator in air tight containers until you are ready to serve them. You can reheat the meatballs in the oven or in a skillet, add the sauce and then heat through.
CAN THESE BE FROZEN?
Yes you can easily freeze these meatballs. I would just bake the meatballs and then freeze them on a baking sheet, pop into a zip lock baggie when frozen. Label, date and return to the freezer. Use within six months. Alternately you can freeze the meatballs in the sauce in an airtight container. Label, date and use within six months. In either case thaw in the refrigerator overnight and then reheat.
HOW LONG WILL ANY LEFTOVERS KEEP?
I make it a practice to eat any leftover food, especially poultry within 3 to 4 days. I don't keep anything longer than that.
A FEW MORE
GROUND TURKEY RECIPE TO ENJOY
Ground turkey is such a versatile ingredient. Some other recipes here in The English Kitchen which use Ground Turkey are:
MEATBALLS WITH A LEMON GARLIC BUTTER SAUCE - A small batch recipe for some turkey meatballs that is not only delicious but low-carb as well. These are loaded with beautiful fresh flavors and topped with a simple garlic and herb butter sauce. If you are truly low-carbing it you could enjoy them with some cauliflower rice or an assortment of vegetables.
TURKEY TACO SALAD - Dead simple from start to finish with an edible tortilla bowl and a juicy spicy ground turkey filling with all of the fixings that you would expect in a taco salad. A bit healthier than a beef taco salad I dare say! A whole lot of healthy tastiness!
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Yield: Makes about 2 dozen
Cranberry & Apple Turkey Meatballs
Sweet and tangy, deliciously moist meatballs. These low fat meatballs make a great main course or a delightful appetiser or nibble.
ingredients:
For the meatballs:
- 1 pound of lean ground turkey
- 45g dried cranberries, chopped
- 1 tart apple, peeled and grated
- 60g dry bread crumbs (1/2 cup)
- 1 large free range egg, beaten
- 1 tsp each onion granules and dried sage
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the sauce:
- 280g whole berry cranberry sauce (1 cup)
- 2 dessert spoons of unsweetened applesauce (1/4 cup)
- 2 TBS balsamic vinegar
- 2 TBS pure maple syrup
- 1 TBS orange juice
- the finely grated zest of one orange
instructions:
How to cook Cranberry & Apple Turkey Meatballs
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with baking paper and lightly oil the paper.
- Mix the ground turkey together with the bread crumbs, egg, all of the seasonings and spices, the grated apple and the chopped dried cranberries, until well combined. Shape into meatballs using a light touch. Try not to compact them too much. Place them into a single layer on the baking sheet.
- Bake in the preheated oven for 12 to 15 minutes, until golden brown and cooked through. The juices should run clear.
- While the meatballs are cooking make the sauce by combining all of the ingredients in a saucepan, whisking until heated through and well combined. Add the cooked meatballs, turning to coat them in the sauce. Transfer to a serving platter and garnish with some chopped parsley if desired. Serve hot.
NOTES:
You can keep these warm in a slow cooker set on low setting.
These are also great as a nibble during the holiday season when people do a lot of entertaining. Today we enjoyed them as a main course. They are pretty tasty no matter how you choose to enjoy them!
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These Cheese & Marmite Scones are a savory twist on a classic British bake, combining mature cheddar with a touch of Marmite for rich, deep flavor. Made with a blend of self‑raising and whole meal flour, these scones rise beautifully and have a tender, hearty texture that pairs perfectly with soups, salads, or cold meats.
They come together quickly with simple ingredients and bake into golden, cheesy rounds that are delicious warm with butter. Whether you’re a Marmite lover or simply enjoy savory baking, this easy recipe makes a flavorful, wholesome scone ideal for lunchboxes, picnics, or cozy afternoon snacks.
Marmite is one of Great Britain's most Iconic condiments/spreads. It is renowned for dividing the nation between lovers and haters. It does have rather a strong flavor on it's own, so I can totally see people not liking it in it's natural state. Its a by-product of beer-brewing and has a very distinct and salty savory flavor that can be quite over-powering unless you are rather judicious in your use of it.
It really is a love it or loathe it type of thing. Many people enjoy it just spread on buttered bread. Myself, I have never quite warmed up to the idea of simply spreading it on bread, although I do quite enjoy it cooked into things. I like to add it to stews and things where it adds a lovely depth of flavor.
The way that I enjoy marmite most is in cooked and baked things. To me that is where it's unique flavor really shines.
Spaghetti with Marmite is one of my favorite things to eat, and at Christmas I enjoy Twiglets, which are like marmite flavored wheat sticks. They are also a love it or loath it thing.
This recipe I am sharing today is for a savory scone as opposed to a sweet scone. Flaky and rich these are perfectly at home served as is spread with butter, or served along side a delicious soup or salad. I also really enjoy them with a bit of cheese and pickle.
INGREDIENTS NEEDED
TO MAKE
CHEESE & MARMITE SCONES
Other than the Marmite, everything for these delicious scones is pretty standard.
- 140g self raising flour (1 cup)
- 140g wholemeal flour (1 cup)
- 1 tsp baking powder
- 50g cold butter, cut into small cubes (3 1/2 TBS)
- 85g mature cheddar cheese (1 cup)
- 1 large free range egg
- 1 TBS Marmite
- 2 TBS Greek yogurt
- 3 TBS milk, plus more to glaze
You can easily make your own self-rising flour. For every cup of flour needed, whisk in 1 1/2 tsp of baking powder and 1/4 tsp of salt. I usually make mine up four cups at a time. You can store it in the freezer and it will keep for quite a while.
Whole meal flour is whole wheat flour.
I use salted butter as that is all I keep in my home. It usually works out quite well for me and if I have a recipe where I am concerned about salt content, I simply cut back on the salt required as per the recipe.
Use a nice, quality, well flavored sharp cheddar cheese for this recipe. I used Coastal Cheddar which I can buy at my local Sobey's store. It is also available in Costco. Its a lovely British cheddar.
I tell you all about marmite in the Questions Answered section below along with any substitutions that you could use. It is readily available online through Amazon in most areas however.
If you don't have any Greek yogurt you could also use sour cream in it's place.
HOW TO MAKE
CHEESE & MARMITE SCONES
These are not exceptionally difficult to make. Follow the directions and you will be okay! When in doubt follow my hints and tips for making scones as outlined below.
- Preheat the oven to 190*C/375*F/ gas 5. Line a baking sheet with parchment paper. Set aside.
- Whisk together the self raising flour, whole meal flour, and baking powder in a large bowl. Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs. Stir in half of the cheese. Make a well in the center. (You can also rub the butter into the flour in a food processor. Dump in the flour mixture, along with the butter and blitz several times until the mixture resembles fine bread crumbs.)
- Whisk together the egg, marmite, yogurt and milk. Pour this all at once into the well in the center of the flour mixture. Stir together with a fork to make a soft dough. If you think the dough is too dry, you may add a bit more milk. You want a soft, but not sticky dough. (Do not overhandle the dough.)
- Turn out onto a floured surface, Pat out to about 1 inch thick. Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds.. Place the scones on the prepared baking sheet. Brush the tops with some more milk and then sprinkle with the remainder of the cheese. (Don't twist your cutters or your scones will be lopsided. Straight up and down will give you the best rise.)
- Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool.
HINTS AND TIPS
FOR MAKING GREAT SCONES
If you follow my hints and tips you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery, slightly sweet inside.
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture, and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally I like crisp sides.
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
WHAT IS MARMITE?
Marmite is a savory spread that is a by-product of beer-brewing. It is a British product and yeast based with a very savory and unique flavor. It's sticky and dark brown in color and is one of those things you either love or loathe. While I do not typically enjoy it spread on things like bread, I do enjoy it in things like these scones of my favorite Marmite Spaghetti recipe, which I adapted from a recipe by Nigella Lawson. The Australians have their own version called Vegemite. Here in Canada you can find it in the condiments section or International section of the grocery shops. You can also buy it on Amazon. It adds a lovely depth of flavor to some soups and stews.
IS THERE A SUBSTITUTE FOR MARMITE?
I did some research and found a few substitutes that are supposed to work like Marmite. One is Bovril which is a thick dark brown paste made from Beef extract. Another is Miso Paste, which is fermented soybean paste. Miso paste is quite a bit saltier, so I would cut back on any salt in the recipe. I haven't tried using any of these substitutes, so I cannot say with any accuracy if they work well.
HOW LONG WILL THESE SCONES KEEP?
Most scones will keep for several days when stored in an airtight container. They are usually best eaten on the day however. Fort longer storage I recommend freezing. Store in an airtight freezer container, label and date. Use within 3 months. Thaw on the counter at room temperature. You can also gently reheat in a microwave for 10 to 15 seconds.. Sweet scones are usually served cold, however savory scones such as these are lovely served warm with butter for spreading.
WHAT IS THE BEST WAY TO SERVE THESE SCONES?
These scones would be lovely with any hot soup or stew, with salads or as part of a cold plate. They are also exceptionally lovely served with some cheese and pickle, or as part of a Ploughman's lunch. Branston Pickle is especially nice.
A FEW OTHER
SCONE RECIPES FOR YOU TO ENJOY
If you are a fan of the scone, you might also enjoy the following options!
CLASSIC ENGLISH SCONES - Lets begin with the best. These are the classic scone that you will see on offer in most tea rooms all across the UK. Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea. These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong!
MAPLE GLAZED BLACK PEPPER SCONES - This is a small batch recipe which makes two very large scones. They have that sweet and savory thing going on. Short and buttery, studded with the heat of black pepper and sweetly glazed. Who know that maple and pepper got along so well! Simply fabulous.
Pin this recipe to your Baking or Scone boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive my weekly newsletter from Grow. Thank you!
Yield: 8
Cheese & Marmite Scones
prep time: 15 minscook time: 12 minstotal time: 27 mins
The perfect savoury scone to have with a hot bowl of soup, or with some cold sliced meats and cheese. Perfect for in the lunch box too! Healthy and whole meal.
ingredients:
- 140g self raising flour (1 cup)
- 140g whole meal flour (1 cup)
- 1 tsp baking powder
- 50g cold butter, cut into small cubes (3 1/2 TBS)
- 85g mature cheddar cheese (1 cup)
- 1 large free range egg
- 1 TBS Marmite
- 2 TBS Greek yogurt
- 3 TBS milk, plus more to glaze
instructions:
- Preheat the oven to 190*C/375*F/ gas 5. Line a baking sheet with parchment paper. Set aside.
- Whisk together the self raising flour, wholemeal flour, and baking powder in a large bowl. Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs. Stir in half of the cheese. Make a well in the centre.
- Whisk together the egg, marmite, yogurt and milk. Pour this all at once into the well in the centre of the flour mixture. Stir together with a fork to make a soft dough. If you think the dough is too dry, you may add a bit more milk. You want a soft, but not sticky dough.
- Turn out onto a floured surface, Pat out to about 1 inch thick. Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds.. Place the scones on the prepared baking sheet. Brush the tops with some more milk and then sprinkle with the remainder of the cheese.
- Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove to a wire rack to cool..
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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