Wednesday, October 27, 2010

Turkey Meatballs with Cranberry Sauce

Serves: 30 1" meatballs

Prep Time: 5 minutes

Cook Time: 30 minutes

These were some pretty yummy meatballs! It was like a mini Thanksgiving dinner but without hours of work. I think next time I would make my cornbread dressing and make it even more authentic.


 What it takes:
1 lb lean ground turkey
1/2 c bread crumbs
1 egg, beaten
salt and pepper to taste
1/2 tsp thyme, sage, rosemary or Italian season
1 c cranberry sauce (jelly or whole)
1/4 c cider vinegar
1/4 c orange juice
2 tbsp brown sugar
2 tsp Dijon mustard

How to do it:

Preheat oven to 350.

Combine meat, bread crumbs, egg, salt, pepper, and seasoning of your choice.

Spray a cookie sheet with non-stick spray.

Shape into 1" balls (I used a the small scoop from Pampered Chef but a melon baller or just plain ol' eye balling it should do the trick). Place on prepared cookie sheet.

Bake for 25 minutes or no longer pink in the center.

While meatballs are cooking, simmer the rest of the ingredients over medium heat for 10 minutes or until thick. When meatballs come out of the oven, place the meatballs in the cranberry sauce and simmer for 5 minutes.

I served mine with some mashed potatoes and broccoli but I think my cornbread dressing would have been even better. I'll post my dressing recipe tomorrow but it won't have a picture with it.

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