Rosemary Turkey Meatballs with Cranberry Balsamic Sauce
Yield: 28 meatballs
Every party needs a good meatball and these Rosemary Turkey Meatballs with Cranberry Balsamic Sauce are sure to be a crowd pleaser this holiday season!
Cranberry Balsamic Sauce:
Preheat oven to 400 degrees F. and line a baking sheet with parchment paper or foil. If using foil spray it with cooking spray.
In a large bowl whisk together all of the meatball ingredients, except the ground turkey, until combined. Once combined, add in the turkey and use your hands to incorporate everything together. Be careful not to work the meat too much or the meatballs will be tough.
Scoop out tablespoon sized portions of the meat mixture, roll them into balls and place them on the prepared baking sheet. Once all of the meatballs are formed spray or brush the tops with oil. Place them on the middle rack of the oven and bake for approximately 15 minutes or until cooked through.
While the meatballs bake make the cranberry balsamic sauce.
In a large saucepan whisk together all of the sauce ingredients (except the cornstarch water slurry) and bring the mixture to a boil. Once it comes to a boil, reduce the heat to medium-low and simmer for 5 minutes. Add in the cornstarch slurry and whisk the sauce until it thickens, about 2-3 minutes.
Add the baked meatballs into the sauce and stir to coat them. Cover with a lid and simmer on low heat for approximately 10 minutes, stirring occasionally. Serve the meatballs on a serving platter or bowl with toothpicks.
Calories: 60kcal, Carbohydrates: 8g, Protein: 4g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 15mg, Sodium: 100mg, Potassium: 59mg, Fiber: 0g, Sugar: 7g, Vitamin A: 30IU, Vitamin C: 0.5mg, Calcium: 19mg, Iron: 0.3mg
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