My favorite holiday is Thanksgiving, hands down. Any chance I get, I’ll find a way to Thanksgiving-ize something. I came up with this recipe a few years ago and it’s been a favorite. I’ve since made it gluten free and simplified it for my little (big) sous chef.
These turkey meatballs are the very essence of Thanksgiving – tender sagey turkey, studded with tart cranberries. I served them (obvi) over mashed sweet potatoes and with sweet corn.
Pilgrim Meatballs with Cranberries
1 lb ground turkey
1 egg, beaten
2/3 C corn flake crumbs
1/3 C chicken stock
Handful of dried cranberries (I used Trader Joe’s orange flavored ones and I soaked them in cooking white wine/sherry)
1/2 t sage
S&P to taste
Preheat the oven to 400F. Prepare a baking sheet with tin foil and Pam. Mix all the ingredients, except for ground turkey. Once fully combined, add the ground turkey. Form into balls and place on the baking sheet. Bake for about 25 minutes.