Saturday, December 14, 2013

Turkey and cranberry balls

Tis the season of potlucks and appetizers and it always a struggle to find something vaguely healthy and tasty that can be made ahead and please a crowd.  To add to all the Christmas cheer we were also having a potluck lunch for a baby shower at work. Often these potlucks are heavy on the starch and desserts, so I thought some lean protein would be a good idea, and this close to Christmas what could be more appropriate than turkey and cranberries.

This made enough for about 35 walnut sized meatballs

2lbs of ground turkey
1 cup of fresh breadcrumbs
1 large garlic clove
1 onion
1 cup of frozen cranberries
1 sprig of fresh sage or parsley

Place the turkey and breadcrumbs in a large bowl.

Place the remaining ingredients in to a food processor.  I added the cranberries after the onion and garlic had been fairly finely chopped up as I did not want to turn them into mush.  Add this mixture to the turkey and breadcrumbs.

It looks like Christmas already

Thoroughly mix together, hands are really best for this.  Season with salt and pepper.

To taste to make sure I have enough salt and pepper I scoop a tiny bit out and microwave on a plate for a few seconds until cooked.

Roll into balls about the size of a walnut.  As there is very little fat in ground turkey, these really do not shrink when you cook them. Place on a rimmed cookie sheet.

Place in a preheated 350 oven for about 20 minutes when they should be cooked through and just turning golden.  Careful not to overcook as they could easily dry out.

I cooked these the night before and then reheated in the microwave for a few minutes.  As it turned out there was indeed a lot of starch and not so much protein so these all disappeared.

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