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Cranberry, Sage, & Gruyere Turkey Meatballs

Thanksgiving dinner right after weight loss surgery can be a challenge.  These turkey meatballs filled with cranberry, sage, and Gruyere are perfect for patients to eat after weight loss surgery, especially during the soft food stage.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Servings: 16 meatballs
Calories: 172kcal
Author: Jennifer Pullman


  • 1 pound lean ground turkey
  • cup breadcrumbs plain
  • 1 egg
  • cup Gruyere shredded
  • cup dried cranberries no sugar added
  • Pinch of salt
  • teaspoon black pepper
  • ¼ teaspoon dried sage
  • Prepared turkey gravy


  • Preheat oven to 350 degrees F.
  • Coat a sheet pan with olive oil spray.
  • Combine turkey, gruyere, cranberries, breadcrumbs, sage, salt, and pepper.
  • Form into balls using about 1 ½-2 tablespoons of the meat mixture to make 1-½ ounce meatballs.
  • Place turkey meatballs on a prepared sheet pan.
  • Bake for 15-20 minutes or until meatball reach 165 degrees F.
  • Serve with homemade or prepared turkey gravy.


For more moisture bake meatballs for about 10 minutes in the oven then transfer to a saucepan and cover with gravy. Heat the meatballs in gravy for the remaining 10 minutes or until cooked through.


Serving: 3meatballs | Calories: 172kcal | Carbohydrates: 11.7g | Protein: 21.4g | Fat: 4.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 79.1mg | Sodium: 185.1mg | Fiber: 0.8g | Sugar: 6.8g