Cranberry Glazed Meatballs with Polenta

This wonderful plate of cranberry-glazed meatballs served over a bed of creamy polenta feels like a little holiday magic on an ordinary evening, warm, tangy, and full of comforting flavor.

This recipe takes the familiar sweetness of cranberry sauce, pairs it with savory turkey meatballs, and finishes it all with smooth, buttery polenta that melts into every bite.

Whether you’re planning a holiday party or just craving something hearty and homemade, this dish hits the perfect balance between festive and cozy.

Cranberry Glazed Meatballs with Creamy Polenta Recipe Ingredients

Serves: 4-6 people

For the meatballs:

• 1 lb ground turkey
• ½ cup bread crumbs (or breadcrumb substitute)
• 1 egg
• 2 cloves garlic, minced
• ½ tsp salt and pepper
• ½ tsp black pepper
• 1 tbsp olive oil (for browning)

For the cranberry glaze:

• 1 cup cranberry sauce
• 2 tbsp cranberry balsamic vinegar
• 1 tbsp chili sauce
• 1 tsp cornstarch (optional, for thickening)
• ¼ cup water
• 1 tbsp butter

For the creamy polenta:

• 1 cup polenta
• 4 cups chicken or vegetable broth
• 2 tbsp butter
• ½ cup cream or milk
• ¼ cup Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment.
2. In a large bowl, make the meatballs by combining ground turkey, bread crumbs, egg, garlic, salt, and black pepper. Form into even-sized meatballs.
3. Arrange meatballs on the prepared baking sheet and bake for 15–20 minutes until meatballs are browned and the meatballs are cooked through.
4. Meanwhile, in a large sauce pan, combine cranberry sauce, cranberry balsamic vinegar, chili sauce, and water. Bring to a simmer over medium-low heat, whisking occasionally until slightly thickened.
5. Add butter and cornstarch mixture, if using, to thicken further. Sauce and stir gently until glossy.
6. Add them to the sauce and simmer over low heat for 10 minutes, turning occasionally. Remove from the heat when ready.
7. While the meatballs simmer, make the polenta. In a medium pot, bring broth to a boil. Gradually whisk in the polenta and reduce heat to low.
8. Stirring occasionally, cook for 20 minutes or until creamy and thickened. Add butter, cream, and Parmesan. Reduce heat to low and stir until smooth.
9. Spoon polenta into bowls and top with the cranberry glazed meatballs. Garnish with fresh herbs or a drizzle of glaze.

Why This Cranberry Glazed Meatball Recipe Works Every Time

What makes this meatballs recipe reliable is balance. The tangy cranberry glaze brings brightness, the savory turkey meatballs offer protein and warmth, and the creamy polenta ties it all together.

Everything is prepared using simple steps, bake, simmer, stir, and serve. It’s also forgiving; whether you use frozen meatballs or make them from scratch, the flavors remain rich and inviting.

Pairing Ideas and Serving Suggestions

Serve your cranberry-glazed meatballs with a glass of red wine or sparkling cider for a festive touch.

Add a side of roasted Brussels sprouts or a crisp winter salad to complete the meal. If you’re serving as a holiday appetizer, toothpicks and a small bowl of extra cranberry glaze make it easy for guests to enjoy.

For a heartier dinner, the creamy polenta acts as the perfect canvas, warm, golden, and buttery.

What Makes Cranberry Glazed Meatballs So Special?

Cranberry glazed meatballs are the kind of meal that makes your kitchen smell like the holidays, even if it’s just a Wednesday.

The cranberry glaze brings a mix of tangy and sweet, while the meatball adds a satisfying, savory depth.

When you serve it over polenta, the texture contrast is irresistible, soft and creamy meets juicy and rich. It’s also incredibly versatile.

You can serve these as a main course, a holiday appetizer, or even make them ahead for a weeknight dinner that feels special.

How to Make the Perfect Meatball Mixture

To make the meatballs, start with ground turkey for a lighter, tender texture. Add bread crumbs, black pepper, and a pinch of salt and pepper for balance.

You can use a large bowl to combine everything, think of it as a simple ritual, mixing warmth and flavor with your hands. The secret is not to overwork the mixture; gentle stirring keeps your meatballs soft instead of dense.

Once shaped, line a baking sheet and preheat oven to 400°F. This ensures even cooking and a nice golden brown color without drying them out.

Creating the Tangy Cranberry Glaze

To make the glaze, combine cranberry sauce, a touch of chili sauce, and a splash of cranberry balsamic vinegar in a large saucepan.

Whisk the mixture gently as you bring to a simmer over medium-low heat. You’ll notice the sauce start to thicken as it bubbles, sweet, tangy, and deeply aromatic.

Reduce heat to low and let it simmer, stirring occasionally until glossy and rich. The cranberry glaze should coat the back of a spoon before you add the meatballs in.

Making Creamy Polenta as the Perfect Base

While the cranberry-glazed meatballs are simmering, start the polenta. In a medium pot or large saucepan, bring water or broth to a boil, then slowly whisk in the polenta.

Reduce heat to medium-low and keep stirring occasionally until it begins to thicken. Once the mixture is smooth and creamy, stir in butter, a touch of cream, and grated Parmesan for flavor.

The result should be velvety and rich, perfect for spooning under your sweet-and-savory meatballs.

Tips for a Silky, Restaurant-Style Cranberry Balsamic Sauce

If you want your cranberry balsamic glaze to feel restaurant-level smooth, a cornstarch slurry is your friend.

In a small bowl, whisk cornstarch with a splash of cold water before stirring it into the sauce over low heat. Let it simmer over low heat until the glaze thickens into a silky texture that hugs each meatball.

Remove from the heat once glossy and spoonable. This small step gives your sauce that luxurious finish you often see in fine dining dishes.

Creative Ways to Serve Cranberry Glazed Meatballs

These meatballs are the perfect main course on a cozy winter night, but they also shine as a festive appetizer.

Serve them skewered at a holiday party, nestled over creamy polenta for dinner, or even tossed with pasta for a twist on traditional comfort food.

You can also use beef meatballs or frozen meatballs if you’re in a hurry. The beauty of this recipe is how easily it adapts to your mood, your ingredients, and your schedule.

Cozy Tips for Entertaining with This Recipe

When hosting, you can double the batch and keep the meatballs warm in a Dutch oven or slow cooker. The sauce and simmer method keeps them moist for hours.

If you prefer, prepare the glaze a day ahead, it actually deepens in flavor overnight. This dish is equally suited for casual family dinners or elegant gatherings, offering both comfort and sophistication.

Bringing It All Together

In the end, cranberry glazed meatballs are the kind of dish that feels special without being complicated.

Every bite captures something familiar yet elevated, the tang of cranberry, the heartiness of turkey, and the soft richness of creamy polenta. It’s a reminder that simple ingredients, when treated with care, can become something truly memorable.