Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce
These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce.
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Skip the whole roasted turkey this year and try these Thanksgiving turkey meatballs with gravy and red wine cranberry sauce instead. They’re juicy, tender, and packed with all the classic holiday flavors—without the stress of roasting a giant bird. Smoked Gouda, fresh sage, and homemade breadcrumbs give the meatballs incredible depth, while the rich gravy and tangy cranberry sauce pull everything together. Perfect for a cozy Friendsgiving, a smaller Thanksgiving dinner, or anytime you want comforting flavors in a fuss-free dish.
Looking for more holiday-worthy ideas? Try my fall roasted squash salad with yogurt-tahini dressing or this lighter shaved Brussels sprouts salad.
Why You’ll Love This Recipe
- All the classic Thanksgiving flavors — tender turkey, savory gravy, and tangy cranberry sauce in every bite.
- Quick and fuss-free — smaller portions and simple prep make it perfect for Friendsgiving or a weeknight twist on holiday dinner.
- Versatile serving options — enjoy over mashed potatoes, polenta, or alongside roasted veggies for a complete meal.
Key Ingredients in This Recipe
- Turkey – Ground turkey is typically made from both light and dark meat. The ground turkey in this recipe can be swapped with ground chicken or pork though it’s not as seasonal.
- Cranberry – The sweet yet tart homemade red wine cranberry sauce contrasts well with the lean turkey meat and mashed potatoes they are served over.
- Gouda – The smoked version of this Dutch semi-hard, cow’s milk cheese is used in this recipe to add a bit of fat and flavor to the meatballs.
- Ciabatta – Ciabatta is a porous, rustic white bead from Italy. While I opt to make my own breadcrumbs for this recipe they can easily be substituted with regular plain breadcrumbs.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For extra juicy meatballs, avoid over-mixing the turkey mixture—lightly combine the ingredients just until they come together.
Swaps and Substitutions
- Breadcrumbs: Substitute ciabatta with baguette, sourdough, or store-bought plain breadcrumbs.
- Cheese: Smoked Gouda can be swapped with cheddar, mozzarella, or Parmesan for a different flavor.
- Meat: Ground turkey can be replaced with ground chicken or pork if preferred.
- Cranberry sauce: Red wine can be swapped with pomegranate juice, apple cider, or orange juice for a non-alcoholic version.
- Herbs: Fresh sage can be replaced with thyme or rosemary for a different aromatic profile.
How to Prep this Recipe in Advance
These meatballs can be frozen after they are shaped. Add to resealable plastic bags and freeze for up to 3 months in advance. The meatballs can also be cooked then stored refrigerated in a resealable airtight container for up to 5 days in advance. Freeze the cooked meatballs for easy reheating.
How to Make Thanksgiving Turkey Meatballs (Step By Step)
Combine ingredients to make Thanksgiving meatballs.
Step 3: Shape the meatballs. Divide the mixture into ¼ cup portions and roll into balls. Grease a baking dish with the olive oil then arrange the meatballs in the dish.
Step 4: Bake. Roast for 20 minutes, until the meatballs are completely cooked through.
For the red wine cranberry sauce:
- Make the red wine syrup. In a medium saucepan over medium heat, stir together the sugar with the red wine and ½ cup water. Continue to stir until the sugar dissolves, about 3 minutes.
- Cook the cranberry sauce. Add the cranberries and salt, cooking until the sauce has thickened and the cranberries have burst, about 10 minutes. Stir in the orange zest and set aside until ready to serve.
To make the gravy:
- Make the roux. Heat a medium saucepan over medium heat. Add the pan drippings (or butter) and heat through, then add the shallot and sauté until soft, about 3 minutes. Add the flour and whisk to combine.
- Add the beef stock. Cook, whisking constantly, until the roux turns a golden brown color, about 2 to 3 minutes. Whisk in the beef stock, peppercorns and sage and bring the mixture to a boil.
- Simmer and strain. Reduce the heat to medium-low and simmer until the sauce has thickened, about 10 minutes. Remove from heat and strain into a bowl through a fine mesh strainer. Discard the solids. Whisk in the heavy cream.
How to Serve This Recipe
- Pile the meatballs over creamy mashed potatoes or polenta.
- Spoon on plenty of gravy and cranberry sauce for that full Thanksgiving flavor.
- Pair with roasted Brussels sprouts, green beans, or a crisp fall salad.
- Garnish with fresh sage for a festive finishing touch.
How to Store This Recipe
- Refrigerator: Store cooked meatballs, gravy, and cranberry sauce separately in airtight containers for up to 4 days.
- Freezer: Freeze fully cooked meatballs (without sauce) for up to 3 months; thaw overnight before reheating.
- Reheat: Warm meatballs in the oven at 350ºF or on the stovetop with a splash of broth to keep them moist.
Can I make the meatballs ahead of time?
Yes! Shape and freeze them raw for up to 3 months, or bake them and refrigerate for up to 4 days.
Do I have to use ciabatta bread for breadcrumbs?
No, baguette, sourdough, or even plain breadcrumbs will work just fine.
Can I substitute the Gouda?
Absolutely—Parmesan, mozzarella, or cheddar will all add great flavor.
Is the red wine in the cranberry sauce necessary?
It adds richness, but you can swap in pomegranate juice, apple cider, or broth if you prefer a non-alcoholic version.
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Thanksgiving Turkey Meatballs with Gravy & Red Wine Cranberry Sauce
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Ingredients:
For the thanksgiving turkey meatballs:
- 2½ cups 1” cubed ciabatta bread
- 1 pound ground turkey (95/5)
- 3 cloves garlic, minced
- 1 egg
- 1/3 cup shredded smoked Gouda
- 1 tablespoon chopped fresh sage
- ½ teaspoon kosher salt, as needed
- ¼ teaspoon freshly ground black pepper, as needed
- 2 tablespoons extra-virgin olive oil
For the red wine cranberry sauce:
- 1 cup granulated sugar
- ½ cup dry red wine
- 12 ounces fresh cranberries
- ¼ teaspoon kosher salt
- 1 teaspoon orange zest
For the gravy:
- 3 tablespoons turkey fat, drippings from the roasted meatballs supplemented unsalted butter if needed
- 1 medium shallot, quartered
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- ½ teaspoon black peppercorns
- 3 sage leaves
- 2 tablespoons heavy cream
Instructions:
For the thanksgiving turkey meatballs:
- Spread the cubes of ciabatta bread on a baking sheet and leave out overnight to dry out. Once the bread is stale add to a food processor and pulse until breadcrumbs form. Set aside 1 cup for the meatballs and reserve the remaining breadcrumbs for another use.
- Heat oven to 450ºF (230ºC).
- Add the ciabatta breadcrumbs to a medium mixing bowl with the ground turkey, garlic, egg, smoked gouda, sage, salt and pepper. Use hands to gently combine the mixture, being careful not to over-mix.
- Divide the mixture into ¼ cup portions and roll into balls. Grease a baking dish with the olive oil then arrange the meatballs in the dish.
- Roast for 20 minutes, until the meatballs are completely cooked through.
For the red wine cranberry sauce:
- In a medium saucepan over medium heat, stir together the sugar with the red wine and ½ cup water. Continue to stir until the sugar dissolves, about 3 minutes.
- Add the cranberries and salt, cooking until the sauce has thickened and the cranberries have burst, about 10 minutes. Stir in the orange zest and set aside until ready to serve.
For the gravy:
- Heat a medium saucepan over medium heat. Add the pan drippings (or butter) and heat through, then add the shallot and sauté until soft, about 3 minutes. Add the flour and whisk to combine.
- Cook, whisking constantly, until the roux turns a golden brown color, about 2 to 3 minutes. Whisk in the beef stock, peppercorns and sage and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer until the sauce has thickened, about 10 minutes. Remove from heat and strain into a bowl through a fine mesh strainer. Discard the solids. Whisk in the heavy cream.
For serving:
- Serve the meatballs over mashed potatoes or polenta and ladle the gravy and cranberry sauce over the top.
Notes:
For extra juicy meatballs, avoid over-mixing the turkey mixture—lightly combine the ingredients just until they come together.
Nutrition:
Calories: 215kcal | Carbohydrates: 22g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 7004mg | Potassium: 229mg | Fiber: 1g | Sugar: 17g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
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This has become our traditional Thanksgiving dinner!
That makes me so happy!!! Thank you so much for sharing!