Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
2 medium carrots, finely chopped
1 stalk celery, finely chopped
½ cup finely chopped onion
1 cup reduced-sodium chicken broth
⅓ cup water plus 2 tablespoons, divided
½ cup bulgur
1½ teaspoons ground coriander
1 teaspoon salt
¼ teaspoon ground pepper
1¼ pounds ground turkey
1 cup canned whole-berry cranberry sauce
⅓ cup orange juice
2 teaspoons cornstarch
⅛ teaspoon cayenne pepper
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
Heat oil in a large skillet over medium heat. Add carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender-crisp, 4 to 5 minutes. Add broth, ⅓ cup water, and bulgur. Bring to a boil. Reduce heat, cover, and simmer until the bulgur is tender and the liquid is absorbed, 10 to 12 minutes. Transfer to a large bowl and let cool for 5 minutes, stirring occasionally.
Whisk eggs, coriander, salt, and pepper in a small bowl. Add the egg mixture and turkey to the bulgur mixture; mix well. Shape into 30 meatballs, about 2 tablespoons each. Place on the prepared pan.
Bake the meatballs until cooked through (and a thermometer registers 165°F), 15 to 18 minutes.
Meanwhile, combine cranberry sauce, orange juice, cornstarch, cayenne, and the remaining 2 tablespoons water in a large pot over medium heat. Cook, stirring constantly, until the sauce is thickened and bubbly, about 5 minutes. Add the meatballs to the sauce and stir gently to coat (see Tip).
Tip: To keep meatballs and sauce warm for serving, transfer to a 5- to 6-qt. slow cooker and use the "keep warm" setting.
To make ahead: Prepare through Step 4; cover and refrigerate for up to 2 days. To serve, reheat meatballs and finish with Step 5.