RECIPE OF THE WEEK: Turkey Meatballs with Cranberry and Sage
It’s cranberry season … yay!! Enjoy this healthy festive appetizer with Thanksgiving flavors for a teaser to the actual day. It’s packed with protein, antioxidants, tons of nutrients and big flavor … everyone will be coming back for seconds (or thirds!).
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
1 tablespoon olive oil
Jar of cranberry chutney (or make your own if you have extra time!)
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. Serve with warmed cranberry chutney to dip!