Herby Turkey Meatballs with Cranberry Dipping Sauce

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (turkey, egg)

  Carbohydrates (bread crumb, cranberry, sugar)

  Fat (turkey)

  Fiber (cranberry skins)

  Other (Turkey is a good source of B vitamins and minerals, as well as the essential amino acid tryptophan which supports healthy mood and sleep cycles)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Herby

  Sweet

  Tangy/tart

  Savory

  Chewy

  Firm

  Light

  Warm/cozy

When it comes to Thanksgiving dinner, I am definitely a sides girl through and through. Although I’ve never attempted to make a full bird on my own, my attempts at a turkey roast last year did not go well. I’d much rather dedicate energy (and oven space) to the delicious sides that I truly love, rather than a meat dish that I could 100% live without.

This year, our Thanksgiving dinner tables will look different. Most of us aren’t traveling and we’re spending the holiday solo or doing a potluck with our quarantine pod instead. If you’re like me and hate the idea of cooking turkey, turkey meatballs could be a more manageable (and more delicious, IMO) option!

In this recipe, rosemary, thyme, and a hint of mustard give these meatballs an herbaceous and savory flavor. And paired with a sweet and tart cranberry dipping sauce, it’s a combination that will please just about any palate! Serves as an appetizer or the main event, it’s a dish that can do anything!

Allergens: Eggs, wheat/gluten

Servings: 12 meatballs, 2 cups of dip

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Ingredients:

Meatballs:

1 lb ground lean turkey breast

1 egg yolk

2 tbsp plain panko bread crumb

1 tbsp dijon mustard

1 tsp fresh rosemary, chopped finely

1 tsp fresh thyme leaves

1 tsp olive oil

1/2 tsp garlic granules

Salt and pepper to taste

Sauce:

1 16 oz bag cranberries

1 cup water

3 tbsp sugar (I used raw sugar but white works, too!)

Juice from 1 lemon

Directions:

1. Preheat a large skillet pan with olive oil over medium-low heat.

2. In a medium saucepan, combine cranberry ingredients. Cover and simmer, stirring occasionally, for about 15 minutes or until most cranberries have burst open.

3. In a large mixing bowl, mix together meatball ingredients until fully combined.

4. Using 2 spoons, scoop ~2 tbsp of turkey mix and shape into balls. Place in skillet about 1 inch apart (This prevents steaming and ensures the meatballs will brown nicely).

5. Cover skillet and cook for about 7 minutes on each side or until done.

   Note: Always test done-ness of meatballs by using a meat thermometer (turkey meatballs should reach 165F) or by cutting the largest one in half and checking for clear juice and no pink at center.

6. Remove meatballs from skillet and repeat step 4 and 5 for second batch.

7. After the majority of the cranberries have burst, remove from heat and allow to cool.

8. Add cranberries to blender (or use immersion blender) and blend until sauce is thin and smooth.

   Tip: Add more water 1 tbsp at a time if it’s too thick to dip until it reaches the desired consistency.

9. Serve meatballs hot with dipping sauce on the side or drizzled on top. Store leftovers in an airtight container in the fridge for 3-5 days.

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