Thanksgiving Meatballs

Ann Woo Stephenson

Ann Woo Stephenson

Suitable for Babies 9 months +

You will love this baby led weaning recipe full of so many great ingredients! All of the yummy flavors of Thanksgiving in one meatball that you can make in advance and easily heat up for your kids.

You may freeze in freezer safe bag or container for up to 3 months. To reheat, thaw overnight place in oven at 350 for 15 minutes or air fryer at 290 for 5 minutes. You can also microwave after thawing in refrigerator overnight for 30 seconds to 1 minute.

 Grateful for you making my recipes for your babies!

Thanksgiving Meatballs

Recipe by Ann Woo Stephenson


Prep time


Cooking time




    • 1/2 cup

      cranberries (fresh or frozen)

    • 1/2 cup


    • 1/2 tbsp

      olive oil

    • 1

      medium celery stalk, diced

    • 1

      small yellow onion, diced

    • 1 tbsp

      fresh sage, chopped

    • 1 lb

      ground turkey

    • 1/2 cup


    • 1/2 tsp

      garlic powder

    • 1/4 tsp

      black pepper


    • Preheat oven to 400 degrees. 

    • In a small sauce pan over high heat, add cranberries and water and let it come to a boil. Once boiling, turn down to a simmer and cover with lid. Simmer for 5 minutes.

    • Remove the lid and turn off the heat. Let it cool for a few minutes. Use an immersion blender or food processor and blend cranberries until smooth. Set aside.

    • In another pan, add olive oil, onion, celery, garlic powder, and black pepper over medium high heat. Sauté for about 2 minutes, or until translucent, then add fresh sage and stir for another minute.  

    • In a large mixing bowl, add ground turkey, celery and onion mix, bread crumbs and cranberry sauce. Mix until well combined.

    • Using your hands, shape into about 2 inch size balls. Place on baking sheet layered with parchment paper.

    • Set baking sheet in oven and bake for 15 minutes. 

    • Serve immediately or store in glass containers in fridge for up to 5 days.

      Thanksgiving Meatballs

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