Turkey cranberry meatballs
Yield 30 meatballs
Ingredients
- 2 slices wholegrain seeded bread, toasted
- 2 cloves garlic
- 5 Tuscan kale leaves chopped, stems removed
- 4 fresh sage leaves
- 1 pound ground turkey
- 2 large eggs
- 1 cup canned cranberry sauce, divided 1/2 cup and 1/2 cup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400F.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor, pulse the toast until it becomes bread crumbs. Empty crumbs in a large bowl. Clean the bowl of the food processor.
- Add the garlic to the food processor. Process until chopped.
- Add the kale and sage. Process until roughly chopped. Transfer the chopped kale mixture to the bowl with the breadcrumbs.
- Stir in the ground turkey, eggs, and 1/2 cup cranberry sauce.
- Add salt and pepper and stir until well combined.
- Shape the turkey mixture into one-inch meatballs.
- Roast for 15 to 20 minutes, or until the internal temperature of the meatballs reaches 165F.
- Serve the meatballs hot with toothpicks with the remaining cranberry sauce as a dipping sauce on the side.
Courses Appetizer
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/thanksgiving/turkey-cranberry-meatballs-are-a-flavor-filled-appetizer-that-will-please-everyone/