Instructions

1. Preheat oven to 400F.
2. Line a baking sheet with parchment paper and set aside.
3. 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.
4. Add the garlic to the food processor. Process until chopped.
5. Add the kale and sage. Process until roughly chopped. Transfer the chopped kale mixture to the bowl with the breadcrumbs.
6. Stir in the ground turkey, eggs, and 1/2 cup cranberry sauce.
7. Add salt and pepper and stir until well combined.
8. Shape the turkey mixture into one-inch meatballs.
9. Roast for 15 to 20 minutes, or until the internal temperature of the meatballs reaches 165F.
10. Serve the meatballs hot with toothpicks with the remaining cranberry sauce as a dipping sauce on the side.