Champagne Turkey Meatballs

No matter what your New Years celebrations look like this year, you don’t want to skip out on these sweet and savory Champagne Turkey Meatballs. An easy cranberry-champagne sauce pairs perfectly with moist and tender ground turkey meatballs. Enjoy as an entree as well!



For the meatballs:

  • 1 lb ground turkey
  • 1/2 medium onion, finely chopped
  • 1/2 cup breadcrumbs (gluten-free, if necessary)
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil

For the sauce:

  • 1/2 cup tomato paste (roughly 2/3 of a 6 oz can)
  • 3/4 cup whole cranberry sauce (ideally no sugar added)
  • 1 cup dry champagne


  1. Combine all meatball ingredients (except olive oil) in a large bowl by mixing well with hands.
  2. Roll into 1 inch balls (or larger if serving as an entree).
  3. Add 1 tbsp of olive oil to a large pan or pot over medium heat.
  4. Add meatballs one at a time and let cook for 2-3 minutes per side. Do not overcrowd pot/pan. Do in two rounds if necessary.
  5. When meatballs are cooked most of the way through remove from pot and set aside.
  6. Add 1/2 cup of champagne to the pot and deglaze brown bits from bottom of pan.
  7. Add in tomato paste, cranberry sauce and remaining 1/2 cup of champagne. Mix well.
  8. Bring mixture to a boil and then lower sauce to a simmer.
  9. Add meatballs back into pot and make sure they are well coated with sauce.
  10. Simmer for 10 minutes.
  11. Serve individually with toothpicks for an appetizer or with preferred grain as an entree.