Herbed Turkey Meatballs
Herbed Turkey Meatballs is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4
To make this a complete meal, serve the turkey meatballs and homemade cranberry sauce with creamy mashed potatoes and a green vegetable, such as green beans or broccoli.
Ingredients:
- 1 Tbs. unsalted butter
- 1/2 yellow onion, finely chopped
- 1 small celery stalk, finely chopped
- 1 lb. ground turkey
- 1 cup fine fresh bread crumbs
- 1 egg
- 2 Tbs. chopped fresh oregano
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2/3 cup fresh orange juice
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
Directions:
Make the meatballs
Preheat an oven to 425°F. Lightly oil a rimmed baking sheet.
In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside.
Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet.
Cook the meatballs and make the sauce
Bake the meatballs until opaque throughout, about 10 minutes.
Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes.
Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Preheat an oven to 425°F. Lightly oil a rimmed baking sheet.
In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside.
Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet.
Cook the meatballs and make the sauce
Bake the meatballs until opaque throughout, about 10 minutes.
Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes.
Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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Rated 5 out of
5
by
Leila J from
Great alternative to the unwieldy whole turkey!
Tried this several years ago and it was a hit with our guests, many of whom wanted the recipe. Great alternative to cutting up a turkey and super kid-friendly. Turkey meatballs at Thanksgiving should be a thing by now. This can dry out quickly so watch your batch carefully. I will be doubling the recipe this year.
Date published: 2019-11-24
Rated 5 out of
5
by
NancyMB from
Delicious & quick meatballs!
I have made this recipe 5-6 times & divided the mixture into 12 meatballs. This works out to about 2 oz. each. I found using a handy device called a meatball shaping tool makes quick forming of the meatballs. The oven timing for this size cooks them just right at 10". They are delicious & the family loves them.
Date published: 2013-01-27