Korean Chile & Orange Cranberry Meatballs - Better Nutrition

These bite-sized sweet and savory morsels of goodness were made for potlucks. They will disappear fast. If you want a hefty portion of these just for yourself, better make extra! If you are in a hurry, use store-bought meatballs.

  • Makes 15–20 small meatballsServings



  • 1 slice whole-grain bread
  • ¼ cup milk of your choice
  • 1 Tbs. butter or cooking oil
  • ¼ cup finely diced onions
  • 1 lb. ground lean turkey
  • 1 egg, beaten
  • 2 Tbs. chopped fresh parsley
  • 3 Tbs. fresh cranberries very finely diced (or 2 teaspoon zested lemon rind)
  • ¼ tsp. ground ginger
  • Salt and pepper

Orange Cranberry Sauce

  • 2 cups prepared whole cranberry sauce
  • 2 Tbs. orange marmalade
  • 2 Tbs. Korean Chile Sauce (Gochujang)*
  • 2 Tbs. soy sauce
  • 2 Tbs. rice vinegar
  • ½ tsp. ground ginger
  • *2 Tbs. of Sweet Chile Sauce with 2 tsp. of Sriracha sauce is a good alternative if you can’t find Korean Chile Sauce.


  1. Preheat oven to 400° F degrees. Line backing sheets with parchment.
  2. Soak bread in milk for 10 minutes in a large bowl. Meanwhile sauté onions in butter over medium low heat for 5 minutes until soft.
  3. Add onions, turkey, egg and all spices and cranberries to the soaked bread. Mix with your hands until very well combined.
  4. Roll into one-inch small bite-sized meatballs. Place on baking sheets and bake until brown for 15 minutes. Place in a large pot or Dutch oven.
  5. Stir sauce ingredients and pour over the meatballs. Heat through over medium-low heat. Keep warm while serving.
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