Turkey Meatballs with Sage and Cranberries
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robin Schempp
Find sources for local ground turkey at LocalHarvest.org and conserve fossil fuels that get burned during shipping.
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)
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment