Turkey and cranberry are not just for Thanksgiving. Enjoy this great combo year-round as a starter, appetizer, or a main dish.
- Cook Time
- Prep Time
- 20 meatballs ServingsServings
- 1 cup fresh or frozen cranberries, thawed
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup apple juice
- 1 tablespoon whole grain or country-style Dijon mustard
- 1 pound ground turkey
- Zest of 1 small orange
- 1 teaspoon ground sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- F reshly ground black pepper
- 1 tablespoon olive oil
In a small pot over medium-high heat, combine cranberries, water, sugar, and apple juice. Bring to a boil. Reduce to a simmer and cook until berries begin popping, 12 to 15 minutes. Remove from heat and stir in mustard. Using an immersion blender, blend until smooth. Refrigerate the Cranberry Dipping Sauce until ready to use.
In a large bowl, combine turkey, orange zest, sage, garlic powder, salt, and pepper to taste; mix well. Form meat into 1-inch round balls. Heat a large skillet over medium-high heat; add and heat olive oil. Working in batches, cook meatballs until brown on all sides and cooked through, about 12 to 16 minutes. Serve with Cranberry Dipping Sauce.
MAKE IT A MEAL:
Serve 5 meatballs per person with the Cranberry Dipping Sauce alongside your favorite boxed rice pilaf. Stir ¼ cup chopped pecans and 3 tablespoons dried cranberries into rice pilaf just before serving.