Sage and Cranberry Turkey Meatballs
Deliciously golden on the outside and mouthwateringly juicy on the inside, these Sage and Cranberry Turkey Meatballs are the perfect appetizers which are absolutely bursting with flavour!!
- 1lb / 500g Ground Turkey (I use thigh because it tends to be more fatty and flavoursome, but could use breast)
- 2 tbsp Dried Cranberries, finely diced
- 1/2 cup / 35g Dried Breadcrumbs
- 1 tbsp Fresh Sage, finely diced
- 1 tbsp Fresh Parsley, finely diced
- 1 medium Spring Onion, finely diced
- 1 Egg
- 1 clove of Garlic, minced
- 1 tbsp Olive Oil, plus extra for cooking
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Nutmeg
- zest of 1/2 a small Clementine (or Orange)
Combine all of your ingredients in a suitably sized bowl, ensuring you don't overwork the meat.
Evenly split and roll into bitesized meatballs.
Top tips for rolling the best meatballs
1. Ensure they're evenly sized - I do this by scooping out 1 measuring tbsp worth of mixture and rolling after that. It's much more difficult to roll them even sized free-hand.
2. Make sure you don't end up with half the mixture on your hands - A nifty trick to stop the meat sticking to your hands is to run them under a tap just before you start rolling. Wash your hands that is, not the meatballs. Please don't wash them...
3. Don't overwork the meat! - Number 1 rule of rolling meatballs is to not overwork the meat. Mix it just enough so all the fillings are evenly distributed, otherwise they'll come out gritty and dry.
Serving: 1meatball | Calories: 66kcal | Carbohydrates: 2.86g | Protein: 6.23g | Fat: 3.41g | Saturated Fat: 0.813g | Polyunsaturated Fat: 0.813g | Monounsaturated Fat: 1.484g | Trans Fat: 0.031g | Cholesterol: 30mg | Sodium: 177mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 1.34g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.5mg