Turkey and Cranberry Meatballs

img_1374Cooking for Families

My Mom Boss and I love these turkey meatballs! They are a lean, high protein lunch and dinner option. These savory bites can be made up to 48 hours in advance. Store, covered, in the fridge and reheat at 250°F for 15 minutes.

You Will Need:

  • 1/3 cup pine nuts
  • 1 pound ground lean turkey
  • 1 large egg, beaten
  • 1 cup fresh whole-wheat breadcrumbs, soaked in 1 ounce skim milk
  • 1/2 cup finely chopped onion
  • 1/3 cup packed Swiss chard, spinach or arugula, finely chopped
  • 1/3 cup dried cranberries, chopped
  • 2 tablespoons grated Parmesan
  • 1-1/2 tablespoons finely chopped fresh sage
  • 3/4 teaspoon kosher or sea salt
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon black pepper
  • Parchment paper
  • 1 tablespoon olive oil
  • 10 ounces store-bought cranberry chutney (optional)

What to Do:

1. Heat a small pan over medium heat; add pine nuts and stir until aromatic and light brown, a few minutes.

2. In a bowl, combine all ingredients from turkey through pepper, being careful not to overmix.

3. Cover and chill for at least 2 1/2 hours. (Chilling will help meatballs keep their shape while cooking).

4. Heat oven to 400°. Line a cookie sheet with parchment paper; brush paper with oil. Roll meat into 1-inch balls; place on baking sheet 1/2 inch apart.

5. Bake until balls are brown and bounce back to the touch, and internal temperature reaches 165°, 10 to 15 minutes.

6. Remove; let rest. Serve warm with chutney, if desired.

References:

Recipe from epicurious web site

Photo by Stephanie Felzenberg

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