Turkey Meatballs with Sage and Cranberries
Flavorful and festive turkey meatballs made with lean ground turkey, toasted pine nuts, fresh sage, and dried cranberries. These moist and tender meatballs are perfect as an appetizer or main dish.
Ingredients
- •⅓ cup pine nuts
- •1 pound ground lean turkey
- •1 large egg
- •1 cup fresh whole-wheat breadcrumbs
- •½ cup onion
- •⅓ cup Swiss chard
- •⅓ cup dried cranberries
- •2 tablespoons Parmesan
- •1½ tablespoons fresh sage
- •¾ teaspoon kosher or sea salt
- •¼ teaspoon ground marjoram
- •¼ teaspoon black pepper
- •1 sheet Parchment paper
- •1 tablespoon olive oil
- •10 ounces cranberry chutney
Cooking Instructions
- 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.
180 min
