Turkey Meatballs with Cranberry Glaze
These gluten free turkey meatballs with cranberry glaze are a pretty, festive appetizer for Thanksgiving or Christmas. Super tasty, too!
Servings: 40 Meatballs
Calories: 65kcal
Equipment
- Fine mesh sieve
Ingredients
Cranberry Glaze:
- 12 oz Fresh or frozen cranberries
- ¾ cup Water
- 1 cup Granulated Sugar
- 1 tablespoon Apple cider vinegar
- Salt and pepper to taste
Turkey Meatballs:
- 2 lbs Lean ground turkey
- ½ cup Finely chopped walnuts
- 2 teaspoon Dried Parsley
- 1 teaspoon Dried Sage or finely chopped dried rosemary
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoon Olive Oil
Instructions
Cranberry Glaze:
- Measure cranberries, water, sugar, and vinegar into a pot.
- Bring mixture to a boil over medium-high heat. Once boiling, turn heat down to medium-low and allow to simmer until all of the cranberries have burst and a sauce is starting to form - don’t let it get too thick, though.
- Remove from heat
- Press cranberry mixture through a fine metal sieve. Discard solids that couldn’t be scraped through the sieve. Season strained pulp with salt and pepper - to taste. Set aside.
Turkey Meatballs:
- Mix ground turkey together with the walnuts, herbs, spices, salt, and pepper.
- Form turkey mixture into meatballs, placing into a nonstick pan along with the olive oil.
- Cook meatballs over medium-high until browned all around - they don’t have to be cooked all the way through.
- Add cranberry glaze to the pan, stir well to coat.
- Continue cooking until sauce thickens and meatballs are cooked all the way through.
- Serve hot.
Nutrition
Serving: 1Meatball with glaze | Calories: 65kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.3mg
