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Harvest Turkey Meatballs

If Thanksgiving had a bite-sized version of itself, these Harvest Turkey Meatballs would be it. Juicy, savory, and subtly sweet with hints of sage and cranberry, this dish brings all the cozy fall flavors together in a healthy, protein-packed meal. Each serving includes 4 meatballs (5 servings total), with just 204 calories and 20 grams of protein — perfect for meal prep, gatherings, or when you’re craving that holiday comfort any time of year.
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner, lunch
Cuisine: American
Keyword: ground turkey, healthy meal prep, healthy recipe, high protein, low calorie, meal prepping, protein recipe, thanksgiving, thanksgiving dishes, turkey recipes
Servings: 5
Calories: 204kcal
Author: Chef Allie's Kitchen

Equipment

  • Oven and stove
  • Saute pan
  • Mixing bowl
  • Sheet pan
  • Parchment paper
  • Knife

Ingredients

  • 1/2 cup Onion Diced fine
  • 1/4 cup Carrot Diced fine
  • 1/4 cup Celery Diced fine
  • 1 pound Ground turkey 93/7
  • 4 WASA light rye crips crackers
  • 1/2 cup Fat free Fairlife milk
  • 2 TBSP Low sodium chicken broth
  • 1 TBSP Grated parmesan cheese
  • 1 Egg beaten
  • 1 TBSP Minced garlic
  • 1/4 cup 50% less sugar dried cranberries
  • 1 TBSP Fresh sage chopped
  • 1 TBSP Dried sage
  • 1/2 TBSP Dried thyme
  • 1/2 TBSP Dried rosemary
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

GRAVY (OPTIONAL)

  • 4 TBSP Butter
  • 4 TBSP Flour
  • 2-3 Cups Low sodium chicken broth as needed
  • Chicken seasoning Badia brand
  • Garlic powder
  • Onion powder
  • 2 tsp Better Than Bouillon chicken base
  • Salt to taste
  • Black pepper to tast

Instructions

  • In the mixing bowl crush the WASA crackers and pour in the milk to cover crackers completely. Set aside.
  • In a lightly greased sauté pan add the diced onions, carrots and celery
  • Sauté until tender and set aside to cool
  • In the bowl with the crackers add the cooled off veggies and all of the other listed ingredients
  • Mix everything well but DO NOT over mix (will create a dry and tough meatball)
  • Use your hands, a scale (1.5 ounce balls), 2T scooper or a TBSP measuring spoon.
  • Form 20 even meatballs and place onto a parchment lined sheet tray
  • Bake at 400 for 15-20 minutes (check temperature with thermometer)**165**
  • Set to broil on low for about 5 minutes to get a crisp top (optional)

GRAVY (OPTIONAL)

  • In a small sauce pan add the butter
  • Cook on low until melted
  • Add the flour and stir for a 2-3 minutes until it get a light brown color
  • Bring the heat to medium and slowly add the chicken broth in a little at a time while whisking fast. Remove from the heat then placing back onto the heat and add a little more of the broth
  • Do that step until the chicken broth is all gone and you have a thick gravy consistency
  • Add the seasonings, chicken base and season to taste with salt and pepper
  • Keep on simmer to stay thick or add more chicken broth to make a looser gravy

Nutrition

Serving: 4g | Calories: 204kcal | Protein: 20g