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Epicurious

Turkey Meatballs with Sage and Cranberries

4.5

(21)

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Turkey Meatballs with Sage and CranberriesLarsen & Talbert

Find sources for local ground turkey at LocalHarvest.org and conserve fossil fuels that get burned during shipping.

Recipe information

  • Yield

    Makes 8 servings (about 56 one-inch mini-meatballs)

Ingredients

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)

Preparation

  1. Heat a small pan over medium heat; add pine nuts and stir until aromatic and light brown, a few minutes. In a bowl, combine all ingredients from turkey through pepper, being careful not to overmix. Cover and chill for at least 2 1/2 hours. (Chilling will help meatballs keep their shape while cooking.) 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. Bake until balls are brown and bounce back to the touch, and internal temperature reaches 165°, 10 to 15 minutes. Remove; let rest. Serve warm with chutney, if desired. DO AHEAD: These savory bites can be made up to 48 hours in advance. Store, covered, in the fridge; reheat at 250°F for 15 minutes.

Nutrition Per Serving

251 calories
11 grams fat
2 grams saturated fat
23 grams carbohydrate
3 grams fiber
15 grams protein
#### Nutritional analysis provided by Self
TagsMeatballAmericanGround TurkeyTurkeyPoultryPine NutNutSwiss ChardLeafy GreensVegetableDried CranberryDried FruitFruitSageHerbs & SpicesMainStarterDinnerMeal PrepOven BakeFall
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