Herbed Turkey Meatballs with a Cranberry Barbecue Sauce
Servings: 4
Calories: 410kcal
Ingredients
meatballs
- 1 pound ground turkey
- ⅓ cup oats
- 1 egg, lightly beaten
- 1 garlic clove, minced
- 2 tablespoons Worchestershire sauce
- 2 tablespoons sage, minced
- 1 tablespoon rosemary, minced
- 1 tablespoon thyme, minced
- 1 tablespoons chives, thinly sliced
- salt and pepper to taste
cranberry bbq sauce
- 12 ounces cranberries
- ½ cup orange juice
- ¼ cup molasses
- 3 tablespoons honey
- 2 tablespoons light brown sugar
- 2 chipotle peppers in adobo
- ½ cup ketchup
- 2 tablespoons apple cider vinegar
- ¾ teaspoon cinnamon
Instructions
- Preheat oven to 375°F.
- Place all ingredients for the turkey meatballs in a large mixing bowl and mix together until just combined. Season with salt and pepper.
- Take two tablespoons of the mixture and form into a meatball. Place onto a lightly greased baking sheet and repeat until all of the turkey mixture has been used.
- Bake for 20 to 25 minutes or until lightly browned and completely cooked through.
- For the sauce: Place first six ingredients into a saucepan and stir. Bring the mixture to a simmer, over medium to medium-low heat.
- Once the cranberries begin to macerate, about 10 minutes, stir in the remaining ingredients.
- Simmer for 30 minutes, stirring occasionally until the sauce has thickened and reduced by ⅓. Serve with meatballs.
Notes
- *Makes 16-20 Meatballs
- **Note: Sometimes I like to saute 1/2 yellow onion (diced), a clove of garlic (minced), 1 tablespoon thyme (minced) and 1/4 cup dried cranberries to the bbq sauce before adding the fresh cranberries, sugars etc. It makes this spicy/tangy sauce even more hearty and savory!
Nutrition
Calories: 410kcal | Carbohydrates: 66g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 103mg | Sodium: 537mg | Potassium: 1003mg | Fiber: 6g | Sugar: 49g | Vitamin A: 861IU | Vitamin C: 33mg | Calcium: 122mg | Iron: 4mg