Cranberry Jalapeño Turkey Meatball Sheet Pan Meal Prep

November 30, 2025

These Cranberry Jalapeño Turkey Meatballs are a high-protein, sweet-and-spicy sheet pan meal made with roasted butternut squash and Brussels sprouts. Perfect for cozy, healthy meal prep in just 40 minutes.

If there’s ever a time of year when I crave a cozy, high-protein meal prep, it’s the week after Thanksgiving. You know that awkward phase where you’re still half in holiday mode, half trying to be a functioning human again? You’re tired of turkey leftovers, you’re over the beige food, and you’re desperately craving something colorful, fresh, and nourishing — but your brain is still in vacation mode.

That’s where these Cranberry Jalapeño Turkey Meatballs come in.

This recipe is everything I want during the post-holiday reset: a little sweet, a little spicy, packed with protein, roasted veggies, cozy flavors, zero fuss, and ONLY ONE PAN. Because if you’re anything like me, you do not want to see another dirty dish after Thanksgiving.

Let’s Talk Flavor (because it’s SO good)

This combo sounds simple, but it hits hard. The jalapeño gives it just the tiniest kick — not spicy, more like warm heat — and the cranberries add this soft, chewy sweetness that pairs perfectly with the savory turkey. The feta gives them this creamy salty pop, and the whole thing just tastes like holiday comfort without being heavy.

The Brussels sprouts and butternut squash caramelize as they roast, giving you those crispy edges that make vegetables taste like actual treats. And because everything cooks together, the juices and flavors from the meatballs subtly season the veggies. It’s a full meal without extra work.

Why This Meal Prep Works So Well

You already know I am a sheet-pan girl through and through. As a busy mom, there is nothing better than throwing everything on one pan, letting the oven do its thing, and pulling out a full week of lunches from one bake.

This recipe checks every box:

High protein
High fiber
Colorful and nutrient-dense
Sweet + spicy (the best combo)
Holds up perfectly in the fridge
Feels cozy but not heavy
Ready in under 40 minutes
ONE single pan to wash (bless)

It’s truly the ideal “I’m trying to get back into routine but still want comfort food” meal.

Meal Prep Tips for Success

These tips make a huge difference:

Don’t overcrowd your pan

This ensures the veggies caramelize instead of steaming.

Cut Brussels sprouts the same size

Smaller pieces will burn before the meatballs finish.

Use your hands to mix the meatballs

It keeps them tender — overmixing can make them tough.

Keep the jalapeño seeds out if you want mild

Or leave some in if you like a kick.

Chop the dried cranberries

They soften beautifully in the meatballs and distribute better.

Variations + Flavor Swaps

Make this your own depending on the season or what you have:

Swap feta → goat cheese for a creamier flavor
Swap cranberries → dried cherries for a richer sweetness
Swap jalapeño → Hatch chiles or diced poblanos for mild heat
Swap butternut → sweet potatoes
Use shredded parmesan instead of feta
Add pecans to the veggies for crunch

You can even drizzle hot honey over everything at the end if you want that sweet heat moment.

Make It Even More Macro-Friendly

You know I’m always in my high-protein era, so here are easy swaps:

Use 99% lean turkey
Add extra egg whites to the meatball mix
Serve with a side of cauliflower rice for more volume
Use reduced-fat feta

Troubleshooting

Meatballs came out dry:

→ Use 93% turkey OR add a splash of broth to the mix.

Veggies got too dark:

→ Pull veggies off earlier or cut them slightly bigger.

Meatballs didn’t brown:

→ Raise oven to 450°F for last 2 minutes.

Storage + Reheating

This meal prep holds up beautifully for 4 full days.

Fridge: 3–4 days

Freezer: Meatballs freeze AMAZINGLY — freeze on a sheet first, then bag. Veggies are best fresh.

Reheat:

Microwave 1:30–2 minutes
Air fryer at 350°F for 4–5 minutes (best texture)