Ingredients
Scale
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can cranberry sauce
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, onion, garlic, thyme, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 1-inch meatballs. You should get approximately 24 meatballs.
- In a large skillet, brown the meatballs over medium heat, turning occasionally until browned on all sides. This may need to be done in batches to avoid overcrowding the pan.
- Pour off any excess grease from the skillet. Add the cranberry sauce, chicken broth, apple cider vinegar, and Dijon mustard to the skillet. Stir to combine.
- Bring the sauce to a simmer, then reduce heat to low. Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Garnish with fresh parsley before serving. Serve warm.
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also use ground chicken instead of turkey. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 4 meatballs)
- Calories: 280
- Sugar: 25g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg