I love Swedish Meatballs. I literally cannot remember the last time that I ate them though. When I was growing up, they were always one of the go-to hors d’oeuvres whenever anyone in the family had a party, especially around the holidays. I was looking through some magazines a few weeks ago and noticed a recipe for a healthier version of appetizer meatballs that consisted of simple turkey meatballs in a cranberry sauce. I thought it sounded like a really simple yet tasty idea, so I couldn’t wait to try it.
I have to say that I’m not particularly a fan of turkey. I don’t eat it very often. I had no idea how much I would enjoy these meatballs. The sauce made the usually bland turkey meat very flavorful. For some reason, they also stayed nice and juicy too. They didn’t last very long, so I don’t know how well they keep in the fridge or when stored. Feel free to substitute your favorite cranberry sauce recipe for the simple one listed below.
Turkey Meatballs In Cranberry Sauce Ingredients
1 pound ground turkey breast (or ground turkey if you like dark meat too)
1 pound bag of fresh cranberries (rinse first and pick out any stems)
1 cup orange juice
1/2 cup honey
1/2 tsp allspice
pinch of salt
Preheat oven to 375 F. Line a baking sheet with parchment paper. Divide meat into 4 sections and each section into 4 smaller sections. Roll into 16 1 ounce meatballs. Place on baking sheet and bake for about 30 minutes until slightly browned and cooked all the way through. As the meatballs are baking, in a medium saucepan, over medium heat, combine juice, honey, allspice and pinch of salt. Once combined, add cranberries. Cook until the cranberries have all popped, or a little longer if you’d like a bit thicker sauce. Add the baked meatballs to the cranberry sauce. Stir to coat the meatballs with the sauce. Pour into a bowl or serving dish to serve.