Apple and Rosemary Turkey Meatballs In Spicy Cranberry Cider BBQ Sauce

Updated: Dec 5, 2019

We make these meatballs all the time. They're a staple in our house during the autumn and winter months. The inspiration for this recipe started with a Looney Spoons recipe.



Notes


Food Pairing: Our favourite side with these is a Kamut Salad. If you want to keep it simple, serve them over your favouite hot white rice.


Make-Ahead Meals: A big batch of these lasts us the week, enjoyed as part of a packed lunch or an easy weekday dinner. They're also tasty cold, so it's a common sight to see one of us popping a turkey ball into our mouths during those moments when we find ourselves staring into the fridge for no particular reason.


Ingredients



Our BBQ sauce of choice

For the sauce: 1 can jellied cranberry sauce (348ml)

1/4 cup spicy apple cider vinegar bbq sauce*

2 tbsp orange juice, freshly squeezed

1 tsp orange zest

1 tsp soy sauce


For the Turkey Balls

525g ground turkey breast

1/4 cup bread crumbs

1/4 cup grated onions

1/4 tsp garlic powder

1/4 tsp rosemary 1/2 grated red apple 1/8 tsp salt 1/8 tsp freshly ground pepper 1 egg


Method


1. Preheat oven to 400F. Place ground turkey in a large bowl. Mix in all the ingredients for the turkey meatballs except eggs. Then add the egg and mix that in well. Use 1.5 tbs of the meat mixture to form meatballs.


2. Coat a baking sheet lightly with oil. Arrange meatballs on the sheet and cook for 6 minutes. Turn or stir the meatballs and bake for another 6 minutes. 3. While the meatballs bake, make the sauce. In a small pot, add all the ingredients and stir until the cranberry sauce has melted and the sauce is hot and bubbly.


4. When the meatballs are done cooking, add them to the pot with sauce, cover and let simmer for 5 minutes. Give them a gentle stir halfway through.

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