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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I started making these as a low-calorie and reasonable-carb form of meatball that I could eat while losing weight and still feel full. I usually combine a single serving of these meatballs (5 to a serving) with 3 ounces of whole wheat spaghetti and a half cup of simple marinara sauce. The sweetness of the cranberries combines nicely with the Thanksgiving-inspired herbs and spices to make an unconventional meatball. I really love these! Ingredients:
3 lbs lean ground turkey |
2 (14 ounce) cans cranberry sauce (i use ocean spray with whole berries) |
4 large eggs |
3 cups fine breadcrumbs, dried |
1 tablespoon garlic powder |
1 1/2 tablespoons kosher salt |
1 tablespoon black peppercorns |
1 1/2 tablespoons fennel seeds |
2 teaspoons crushed red pepper flakes |
1 teaspoon whole allspice |
1 tablespoon dried sage |
1 tablespoon dried thyme |
1 teaspoon canola oil |
Directions:
1. Combine all spices and herbs in a spice grinder and blend them into a fine powder.
2. Spread the ground meat over the bottom of the work bowl and sprinkle with the ground spice mixture.
3. Add the cranberry sauce, eggs, and breadcrumbs.
4. With your hands, mix all of the ingredients together into an even blend. Do not worry if there are chunks of whole cranberries; those add a pop of sweet and tart flavor when done.
5. Coat two large cookie sheets with raised sides with the oil; spread it on, evenly to prevent burning.
6. Form 75 meatballs, each about the size of a golf ball (maybe a bit smaller) from the meat mixture and place on the cookie sheets. The meatballs should not touch but can be close to one another.
7. Heat your oven to 350 degrees, Fahrenheit.
8. Roast in the oven for 20 minutes.
9. Switch the cookie sheet on the top rack for the cookie sheet on the bottom rack and roast for another 20 minutes.
10. Remove and let cool on the pans for 10 minutes before serving.
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