Ready for a weeknight dinner that checks every box—flavorful, healthy, quick, and fuss-free? These Air Fryer Cranberry Turkey Balls are your ticket to an effortlessly delicious meal. Plump turkey (or chicken) meatballs studded with sweet-tart dried cranberries, aromatic herbs, and a hint of garlic, finished with a brilliantly crisp golden exterior—all thanks to the power of the air fryer. Whether you’re serving them for dinner, meal prepping for the week, or planning a family gathering, these meatballs absolutely shine. And the best part? They come together in about 30 minutes, leaving you more time to relax and enjoy.
Why You’ll Love This Recipe
- Speedy and Effortless: These turkey balls are ready in a flash, perfect for when your day’s been a whirlwind and you still want a tasty, homemade meal.
- Healthy With Loads of Flavor: Lean ground turkey and sprouted grain bread make these light, while the herbs and cranberries bring bursts of flavor.
- Incredible Texture: The air fryer gives you that delightful crispiness on the outside, with juicy, tender meat on the inside—no deep frying or messy oil needed.
- Meal Prep Friendly: They reheat beautifully, making them perfect for lunches or weeknight leftovers.
Ingredients You’ll Need
- Ground Turkey or Chicken: The base of your meatballs; provides lean protein and a mild, juicy flavor.
- Dried Ezekiel or Sprouted Grain Bread: Crumbled for hearty, protein-rich breadcrumbs; adds structure and a touch of nutty flavor. Whole grain bread is great too!
- Sweet Onion (minced): Adds a gentle bite and natural sweetness that balances the cranberries.
- Fresh Parsley (finely chopped): Adds freshness and a pop of color.
- Dried Cranberries (finely chopped): Infuses each bite with sweet-tartness—this is the secret twist!
- Fresh Garlic (minced): Brings depth and warmth; two cloves are just right for rich flavor.
- Eggs: Bind everything together, keeping the balls moist and tender.
- Dried Thyme, Basil, and Oregano: Essential herbs that elevate the flavor profile with earthiness and a subtle aromatic lift.
- Sea Salt & Freshly Ground Black Pepper: Crucial for seasoning—don’t skimp here.
- Avocado Oil Cooking Spray: Keeps the meatballs from sticking and helps achieve that irresistible crisp finish in the air fryer.
Tip: Don’t have fresh parsley? Dried works in a pinch—use half the amount!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Let your creativity (or what’s in your pantry) guide you!
- Protein Swap: Sub ground turkey with ground chicken—or even lean ground pork.
- Bread Alternatives: If you don’t have Ezekiel bread, use any whole wheat bread or even rolled oats for a gluten-free twist.
- Herb Switch-Up: Fresh basil or dill is wonderful for a brighter, herbier note.
- Fruit Fun: Try chopped dried apricots or cherries for a different sweet-tart accent.
- Add a Cheesy Center: Press a small cube of mozzarella or feta inside each ball before shaping for a melty surprise.
- Spicy Kick: Stir in a pinch of chili flakes or dice up some jalapeños if you want a little heat.
How to Make Air Fryer Cranberry Turkey Balls
Step 1: Mix Everything Up
In a large bowl, combine your ground turkey (or chicken), crumbled bread, minced onion, parsley, chopped cranberries, garlic, eggs, thyme, basil, oregano, salt, and pepper. Stir it all together thoroughly—it should be well mixed but not overworked.
Step 2: Shape the Meatballs
Using a cookie scoop or spoon, form generous tablespoon-sized balls. Don’t be shy about making them even—aim for about 20 meatballs. Wet your hands if sticking becomes an issue.
Step 3: Prep and Preheat
Preheat your air fryer to 380°F for about 5 minutes. If you don’t have an air fryer, see oven directions below.
Step 4: Air Fry the Meatballs
Spritz the basket with avocado oil spray. Arrange half the meatballs in the basket without overcrowding. Cook for 12 to 14 minutes, flipping after 10 minutes to ensure they brown all around. Repeat with the second batch.
If baking: Line a sheet tray with parchment, place meatballs evenly spaced, and bake at 350°F for 35–40 minutes, flipping halfway through.
Step 5: Serve and Enjoy
Once golden and cooked through, they’re ready to eat!
Pro Tips for Making the Recipe
- Don’t Overwork the Mixture: Mixing just until combined keeps your turkey balls tender, not tough.
- Wet Your Hands: For easy shaping and less stickiness, dampen your hands when rolling the meatballs.
- Batch Cook for Even Crispiness: Always cook in batches so hot air circulates—this is the secret to that perfect outer texture.
- Check Doneness: Look for an internal temperature of 165°F. No one wants undercooked turkey!
How to Serve
These meatballs are stars all on their own, but they pair beautifully with so many sides!
- With a Dip: Serve with honey mustard, cranberry sauce, or a tangy Greek yogurt dip for the ultimate savory-sweet bite.
- On a Salad: Toss them over a bed of arugula or mixed greens with a vinegar-based dressing.
- With Grain Bowls: Plate atop quinoa, brown rice, or even couscous with roasted veggies.
- In a Wrap or Pita: Tuck them into pita bread with greens, cucumber, and a creamy sauce for a satisfying hand-held meal.
Garnish with extra fresh parsley for a burst of color!
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into a sealed container and refrigerate for up to 3 days. The flavor only gets better as the herbs and cranberries mingle.
Freezing
To freeze, arrange cooled meatballs on a tray in a single layer until solid, then transfer to a freezer bag or container. They’ll keep well for up to 3 months.
Reheating
To reheat, air fry at 350°F for 4-5 minutes or microwave in short bursts until just heated through. If frozen, thaw in the fridge overnight before reheating.
FAQs
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Can I use a different type of bread for the breadcrumbs?
Absolutely! While sprouted grain bread adds a nutritional boost and hearty flavor, any whole wheat or multigrain bread works just fine. If you need a gluten-free version, gluten-free bread or even rolled oats can be substituted.
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Can I bake these if I don’t have an air fryer?
Yes, and they’re still delightful! Simply line a baking sheet with parchment, arrange your meatballs with a bit of space between, and bake at 350°F for 35-40 minutes, flipping once halfway. You’ll get slightly less crispiness, but all the flavor.
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Are these meatballs suitable for meal prep?
They’re fantastic for meal prep. Cook a batch at the start of the week, store in the fridge or freezer, and reheat as needed. They’re sturdy, reheat well, and fit right into salads, wraps, or grain bowls.
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What’s the best way to keep these from sticking to the air fryer?
A light spray of avocado oil or other high-heat oil in your basket before adding the meatballs really helps. Cook in batches for best airflow and minimum sticking.
Final Thoughts
If you’re searching for a no-fuss, flavorful dinner that will help you breeze through your busiest nights, these Air Fryer Cranberry Turkey Balls absolutely deliver. They’re hearty, subtly sweet, easy to make, and incredibly versatile. Give them a try—you might just find yourself making them on repeat!
Print
Air Fryer Cranberry Turkey Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 20 meatballs (about 4 servings) 1x
- Category: Appetizers
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Description
Air Fryer Cranberry Turkey Balls are a healthy, flavorful twist on classic meatballs, featuring lean ground turkey, aromatic herbs, sweet dried cranberries, and whole grain breadcrumbs. Quickly prepared in the air fryer, they offer a deliciously moist inside with a crisp exterior for a festive appetizer or protein-packed snack.
Ingredients
Main Ingredients
- 1 1/2 lbs ground turkey or chicken
- 4 slices dried Ezekiel or any sprouted grain bread, crumbled
- 1/2 small sweet onion, minced
- 1/4 cup finely chopped fresh parsley
- 1/3 cup finely chopped dried cranberries
- 2 fresh garlic cloves, minced
- 2 large eggs, room temperature
Seasonings
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- Sea salt and freshly ground black pepper, to taste
For Cooking
- Avocado oil cooking spray
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey or chicken, crumbled Ezekiel bread, minced onion, chopped parsley, chopped dried cranberries, minced garlic, eggs, thyme, basil, oregano, sea salt, and black pepper. Stir thoroughly to ensure all ingredients are evenly incorporated.
- Shape the Meatballs: Using a cookie scoop or tablespoon, portion the mixture into meatballs, forming about 20 evenly sized balls.
- Preheat the Air Fryer: Set your air fryer to 380 degrees Fahrenheit. Preheat it for 5 minutes to ensure even cooking and crispy outsides.
- Air Fry the Meatballs: Spray the air fryer basket lightly with avocado oil cooking spray. Place half of the meatballs in the basket, spacing them apart to avoid overcrowding. Cook for 12-14 minutes, flipping each meatball after 10 minutes for even browning. Repeat with the remaining meatballs.
- Bake in the Oven (Alternative Method): If using the oven, preheat to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the meatballs about 1 inch apart. Bake for 35-40 minutes, flipping once halfway through until cooked through and golden.
- Serve or Store: Enjoy the meatballs hot, or store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
- Substitute ground chicken for turkey if desired for a slightly different flavor profile.
- Ensure not to overcrowd the air fryer basket for even cooking and crispiness.
- Leftover meatballs make a great meal prep option and can be reheated in the air fryer for best texture.
- For gluten free, use certified gluten-free bread.
- Fresh or homemade cranberry sauce can be used as a dipping sauce.
Nutrition
- Serving Size: 5 meatballs
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 110mg
