herbed turkey meatballs with cranberry sauce

Herbed Turkey Meatballs

Anyone still have Thanksgiving leftovers in the fridge? I know we do!  Well, to be fair, they’re Saturday’s leftovers from second Thanksgiving, but that’s pretty much the same thing.

Remember when I mentioned finding the best cranberry sauce recipe ever?  Well, this is the best thing to do with those cranberry sauce leftovers.  Or at least the best thing that I’ve found.  It’s also a great recipe to have on hand if you didn’t get any Thanksgiving leftovers, and are still craving some!  All the herbs in these meatballs made them really flavorful, and they pair beautifully with the spicy, boozy flavors from the cranberry sauce.  And, best yet, it’s a really healthy way to recreate Thanksgiving, any time of the year.

What are your favorite things to do with Thanksgiving leftovers?

herbed turkey meatballs 3

  • 1 tablespoon butter
  • 1/2 sweet or yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound ground turkey (we used the extra lean, 99% fat free stuff because it was what we had on hand, but I would go with the regular ground turkey next time)
  • 1 cup bread crumbs (I used panko)
  • 1 large egg
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons fresh parsley, minced
  • ½ teaspoon fresh rosemary, minced
  • ¼ teaspoon dried oregano
  • ½ teaspoon poultry seasoning*
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cranberry sauce, for serving

*we have a poultry seasoning blend on hand, but if you don’t have one available, just increase the amounts of the other herbs slightly and add a tiny bit of sage and/or marjoram if you have them.

Directions

Preheat the oven to 425°F.  Line a baking sheet with parchment paper, or spray with cooking oil.

Melt the butter in a small skillet placed over medium heat.  Add the onion and celery and cook, stirring occasionally, until just softened – about 5 minutes.  In a large bowl, combine the onion, celery, and remaining ingrediens; mix gently until fully incorporated.  Form the mixture into small meatballs, about 1 ½ inches in diameter, and place on the prepared baking sheet.

Bake for 10-15 minutes, until cooked through.  Serve warm with cranberry sauce for dipping!

Yield: about 20 meatballs

Source: Annie’s Eats; originally adapted from Williams Sonoma

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