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Turkey Cocktail Meatballs


Yum! Bursting with flavors of sage and Dijon mustard, these Turkey Cocktail Meatballs are made even better with a black cherry cocktail dipping sauce. It's a win-win, so dig in!

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Rate this recipe 4.3/5 (12 Votes)


  • 1 pound ground turkey
  • 1 cup panko bread crumbs
  • 1/4 cup milk
  • 1 egg, slightly beaten
  • 1/4 cup red onion, chopped
  • 2 teaspoons fresh sage, minced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup black cherry preserves (I used Smucker's Simply Fruit)
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons vinegar
  • 2 tablespoons dijon mustard
  • 2 teaspoons Worcestershire sauce


Servings 36
Adapted from


Step 1

Prepare meatballs by soaking bread crumbs in milk; add ground turkey and remaining ingredients and mix thoroughly.

Shape into 1 inch balls; place on a rimmed baking sheet.

Bake at 350 degrees for 20 minutes or until cooked through.

Meanwhile, in a large saucepan, combine ingredients for sauce and heat over medium heat.

Add cooked meatballs to sauce and stir to coat.

Serve immediately or transfer to a slow cooker to keep warm.

Cook's note: This recipe can also be prepared in advance and re-heated.


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