Ingredients for Fall Balls Turkey Meatballs With Cranberry Glaze
- Ground Turkey
- Seasoned Stuffing Mix
- Ground Sage
- 2 large eggs
- 1 (14-ounce) can cranberry sauce
- Orange Juice
- Prepared Horseradish
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How to Make Fall Balls Turkey Meatballs With Cranberry Glaze
- Preheat oven to 350°F (175°C).
- Crush 1 cup of stuffing mix into breadcrumbs using a blender or food processor.
- In a large bowl, gently combine 1.5 lbs ground turkey, 2 large eggs, 1 tablespoon dried sage, and the breadcrumbs. Mix until just combined.
- Roll the mixture into 1-inch meatballs using a tablespoon. Place them on two baking sheets lined with parchment paper.
- Bake for 25-30 minutes, or until the meatballs are cooked through and browned.
- While the meatballs bake, prepare the glaze: In a medium bowl, whisk together 1 (14-ounce) can cranberry sauce, ¼ cup orange juice, and 4 tablespoons prepared horseradish (adjust to taste).
- Once the meatballs are cooked, you can either:
- **Option 1 (Serve immediately):** Top the meatballs with the cranberry-horseradish glaze and serve immediately.
- **Option 2 (Make ahead):** Cool the meatballs and glaze separately. Refrigerate overnight. 15 minutes before serving, microwave the glaze for 1 minute to thin. Toss the meatballs with the warmed glaze and heat in a 350°F (175°C) oven for 10 minutes, or warm in a slow cooker on low.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
80g
Fat
28g
Carbs
12g
