Orange & Port Glazed Turkey Meatballs

Orange & Port Glazed Turkey Meatballs

Category: Entertaining

  • Makes 44 meatballs

  • Prep Time 30 min

  • Cook Time 25 min


  • 4 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 1/2 cup finely chopped onion

  • 1 rib celery, finely chopped (about 1/4 cup)

  • 1 lb. ground turkey

  • 1 egg

  • 1/4 cup plain dry bread crumbs

  • 1/4 cup dried cranberries , finely chopped

  • 1/2 tsp. finely chopped fresh thyme or 1/8 tsp. dried thyme leaves, crushed

  • 1/2 tsp. salt

  • 1/8 tsp. ground black pepper

  • 1/2 cup orange marmalade

  • 2 Tbsp. port wine or grape juice

  • 1 tsp. apple cider vinegar

  • 1/4 tsp. ground cinnamon (optional)


  • Melt 2 tablespoon I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook onion and celery, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.

  • Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in medium bowl; shape into 44 (1- inch) meatballs.

  • Melt 1 tablespoon Spread in same skillet and brown 1/2 of the meatballs over medium heat, turning frequently, 7 minutes or until golden brown and almost cooked. Remove meatballs and set aside; repeat with remaining Spread and meatballs. Return meatballs to skillet, then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat, stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.

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