Turkey Meatballs with Sage and Cranberries

Ingredients for Turkey Meatballs with Sage and Cranberries

• 50g pine nuts

• 450g ground lean turkey

• 1 large egg, beaten

• 110g fresh whole-wheat breadcrumbs, soaked in 30g skimmed milk

• 120ml finely chopped onion

• 1/3 cup packed Swiss chard, spinach or rocket, finely chopped

• 40g dried cranberries, chopped

• 2 tablespoons grated Parmesan

• 1 1/2 tablespoons finely chopped fresh sage

• 3/4 teaspoons kosher or sea salt

• 1/4 teaspoons ground marjoram

• 1/4 teaspoons black pepper

• Parchment paper

• 1 tablespoon olive oil

• 275g store-bought cranberry chutney (optional)

Heat a small pan over medium heat; add pine nuts and stir until aromatic and light brown, a few minutes. In a bowl, combine all ingredients from turkey through pepper, being careful not to overmix. Cover and chill for at least 2 1/2 hours. (Chilling will help meatballs keep their shape while cooking.) Heat oven to 400°. Line a biscuit sheet with parchment paper; brush paper with oil. Roll meat into 1-inch balls; place on baking sheet 1/2 inch apart. Bake until balls are brown and bounce back to the touch, and internal temperature reaches 165°, 10 to 15 minutes. Remove; let rest. Serve warm with chutney, if desired. DO AHEAD: These savory bites can be made up to 48 hours in advance. Store, covered, in the fridge; reheat at 121°C for 15 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.