These savory, tender turkey meatballs are coated in a vibrant, sweet and tangy cranberry glaze that delivers all the comforting flavors of Thanksgiving in one effortless dish. Pre-rolled and fully cooked, they store and reheat beautifully throughout the week making them a protein-packed, crowd-pleasing favorite for quick family dinners or easy grab-and-go lunches!
Full recipe by Erin Clarke here.
Ingredients Needed:
Meatballs
ground turkey 93% lean (1 pound)
plain breadcrumbs (1/2 cup)
large egg, lightly beaten (1)
shredded tart apple such as granny smith, washed with peel on (1 cup)
fresh sage (1 1/2 tablespoons)
garlic powder (1 teaspoon)
onion powder (1 teaspoon)
chopped fresh parsley, optional for garnish (as needed)
Sauce
whole berry cranberry sauce (1 cup)
unsweetened applesauce (1/4 cup)
pure maple syrup (2 tablespoons)
orange zest (1 orange)
freshly squeezed orange juice (1 tablespoon)
Pantry staples: salt, pepper, olive oil
Tips:
for moist and tender meatballs, don’t overwork the mixture while mixing or shaping. Compacting and handling the meat too much can cause meatballs to become tough
baking these meatballs on a baking rack set on top of a baking sheet elevates them slightly to ensure even cooking on all sides