Cranberry-stuffed turkey meatballs
By MooK
Ingredients
- 2 tbsp butter
- 1/3 cup onion, small diced
- 1 1/4 cup bread, cut into small cubes
- 1 1/2 tsp fresh sage, chopped
- 1 1/2 tsp fresh rosemary, chopped
- 1 1/2 tsp fresh thyme leaves
- 1 tsp salt
- 1/4 tsp pepper
- 2 lbs ground turkey
- 1 egg
- 1 340 g/12oz bag of fresh cranberries
- 2/3 cup granulated white sugar
- zest and juice of 1 lime
- 1/2 cup water
Details
Preparation
Step 1
While my oven preheated to 400 degrees (F), I melted my butter in a large skillet over medium/high heat. I added the onions and cooked them for a couple minutes until soft. Then I added the bread cubes, herbs, salt and pepper, and stirred gently for a few more minutes while everything got festive together, then removed the skillet from the heat.
I used the heels of a sandwich bread loaf for this simple stuffing mixture, fresh from the bag, and I cubed them a little smaller than I normally would for a turkey stuffing.
To a large mixing bowl, I added my turkey, egg, and stuffing mixture and used my hands to bring it all together. One at a time I formed the meatballs, pressing my thumb into the centre to make room for a fresh cranberry. With the cranberry tucked inside, I closed the opening and placed the meatballs on a parchment-lined baking sheet, ending up with about 30 meatballs.
The meatballs went in the preheated oven for 25 minutes to get all golden and lovely while I prepared my cranberry sauce. Here's how I made it:
the rest of the bag of cranberries
2/3 cup granulated white sugar
zest and juice of 1 lime
1/2 cup water to a boil in a large saucepan over medium/high heat. The heat was lowered to a simmer while the sauce thickened for another 5 to 6 minutes. That's it! Sweet and sour and lovely.
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