Charcoal Grilled Turkey Meatballs with Bourbon Cranberries

Prep: 12 hr Cook: 1 hr
Serves: 6 Save

Ingredients (25)

Bourbon-Soaked Cranberries

  • 1 pnt Dried Cranberries
  • 4 oz Bourbon
  • 16 oz Water

Turkey Sausage

  • 3 lb Ground Turkey
  • 1 lb Ground Pork
  • 12 oz Green Onions
  • 1 oz Fresh Sage
  • 2½ T Black Pepper
  • 2 T Salt

Sweet Potato Mustard

  • 1 Whole Sweet Potato
  • 2 oz Yellow Mustard Seeds
  • 2 oz Brown Mustard Seeds
  • 2 cup Champagne Vinegar
  • 2 cup Water
  • ¼ tsp Ground Allspice
  • 1 Cinnamon Stick
  • 2 Dried Bay Leaves
  • 1 T Salt
  • 6 oz Pickling Liquid
  • 5 oz Pickled Mustard Seeds
  • 1 tsp Yellow Curry Powder
  • 3 T Light Brown Sugar
  • ½ tsp Cayenne Pepper
  • 6 Hot Dog Buns
  • 1 Kingsford® Charcoal with Applewood Package

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


  1. To make the bourbon-soaked cranberries, simply combine all ingredients and allow to sit overnight in the refrigerator. Reserve 10 ounces of soaking liquid for use in meatballs.
  2. For the turkey sausage, combine all ingredients, including soaked cranberries and soaking liquid, in a large mixing bowl until thoroughly mixed. Once mixed, the sausage mixture can be formed into meatballs.
  3. Build a charcoal fire for indirect cooking using Kingsford® Charcoal with Applewood by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 400°F.
  4. Grill meatballs over indirect heat and cooked for 10 minutes, or until the internal temperature reaches 160°F.
  5. To make the sweet potato mustard, start by tightly wrapping the sweet potato in tin foil. Place the wrapped sweet potato on the grill over indirect heat, close the lid and cook for 30 to 40 minutes, or until soft. Once cooled, scoop out of its skin and reserve 10 ounces of the grilled sweet potato.
  6. In a small pot, combine the yellow mustard seed, brown mustard seed, champagne vinegar, water, allspice, cinnamon, bay leaves and salt, and bring to a simmer. Simmer for 45 minutes and allow to cool overnight in the refrigerator. Separate the now pickled mustard seeds from the pickling liquid, but do not discard.
  7. Combine the sweet potato with the pickling liquid, pickled mustard seeds, curry powder, brown sugar and cayenne pepper. Mix well and set aside. The sweet potato mustard will hold for up to 5 days in the refrigerator.
  8. When serving, liberally spread sweet potato mustard on both sides of a hot dog bun and place your grilled meatballs inside. Serve hot.
Credit: Recipe created by Jean-Paul Bourgeois of Blue Smoke on behalf of Kingsford® charcoal.