Turkey Polpette (Meatballs) with Cranberry-Soy Glaze



  • For the meatballs:
  • 450g cooked turkey, chopped fine (perfect for leftovers)
  • 60g breadcrumbs
  • 1 egg
  • 60g ricotta cheese
  • 30g parmesan cheese
  • 5g chili flakes
  • 5g fresh chopped thyme
  • Salt and pepper to taste

  • For the Glaze:
  • 11ml Asian sweet chili sauce
  • 6ml Ocean Spray® Cranberry Juice Cocktail or Whole Berry Cranberry Sauce
  • 6ml soy sauce
  • 20g brown sugar
  • Juice of 1 lime


Preheat oven to 400 degrees. Place all the meatball ingredients in a bowl and mix to combine. Let rest for 10 minutes and then shape into 2oz balls. Place all balls in a greased baking pan and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.

Place all the glaze ingredients in a blender to mix. Blend until well incorporated and then pour over the meatballs. Return the tray of meatballs to the oven and cook for 10 minutes more. Allow to cool and then serve.

Created by Chef Will Gilson from Ocean Spray's Cranberry Chef Collective.


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