Turkey Meatballs with Sage and Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Find sources for local ground turkey 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) |
Directions:
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.
2. 251 calories, 11 grams fat, 2 grams saturated fat, 23 grams carbohydrate, 3 grams fiber, 15 grams protein Nutritional analysis provided by Self
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