Turkey & Cranberry Meatballs (Paleo Whole30) Every Last Bite
Preheat oven to 375℉. * In a food processor add 2 cups of the cranberries, orange juice, apple jelly, five spice and cornstarch. Pulse a few times until smooth. Set aside. Season the turkey breast with the rosemary, thyme, salt and pepper generously. In a large skillet melt 2 tbsp of the butter.
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Preheat oven to 450°F. Mix together turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, salt and pepper until combined. Roll the mixture into 1″ balls and then transfer balls to an oiled baking sheet (pack them tightly together!). Bake meatballs until cooked through, about 15 minutes. Meanwhile, heat up the cranberry sauce.
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Place the cranberries, juice, orange, sugar and salt in a medium saucepan and place on a medium-high heat. Once the mixture is boiling, turn down the heat until the mixture is simmering and cook for around 5-10 minutes; the cranberries should look nice and plump. Mix the cornstarch and water in a cup to make a slurry.
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Preheat a large skillet pan with olive oil over medium-low heat. In a medium saucepan, combine cranberry ingredients. Cover and simmer, stirring occasionally, for about 15 minutes or until most cranberries have burst open. In a large mixing bowl, mix together meatball ingredients until fully combined. Using 2 spoons, scoop ~2 tbsp of turkey mix.
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Directions. For the filling, heat the olive oil in a wok or a skillet over medium heat and sauté the garlic and ginger quickly for 1 minute. Next, add the turkey and sauté until cooked through. Add the cabbage mixture and cook for 3 minutes until wilted. Stir in the cornstarch, oyster sauce, soy sauce and green onions.
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Procedure. Combine all ingredients in a non-reactive (stainless steel) saucepan, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is reduced by half, 30 to 45 minutes. Carefully puree with an immersion blender or in a conventional blender until smooth.
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Set filling aside to cool. Lay out egg roll wrappers, place 2 tbsp. of filling in each, roll up as shown below, and place seam side down on a plate. Heat oil. Place each egg roll in the oil, seam side down. Fry until brown and crispy (turn at least once so both sides get fried). Remove from oil and drain on a paper towel.
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Preheat oven to 375° F. Line a baking tray with non-stick paper. In a medium bowl crack egg and lightly beat. Mix with sage, garlic, pepper, and salt until well combined. Add turkey and mix until combined. Using a tablespoon measuring spoon, scoop a level amount of turkey mixture and roll into a small ball.
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Preheat oven to 400°F. Spray a large sheet pan with non-stick cooking spray or line with a Silpat baking sheet. Place flour in one shallow bowl and mix in pepper. In another shallow bowl, add eggs and beat. In a third shallow bowl, add the crushed potato chips and the chopped sage.
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Crumble ground turkey and pork sausage over stuffing and mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until a thermometer reads 160°. Drain on paper towels. Meanwhile, in a small saucepan, combine the remaining ingredients; heat through. Serve with meatballs.
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Preheat your oven to 400F (220C) and line a baking sheet with baking paper. Place pecans, onion, garlic, sage, parsley and spices in the bowl of a food processor fitted with a blade attachment. Pulse until it resembles a fine crumble, then place into a medium bowl. Add turkey breakfast sausage and gently mix with a fork until everything is.
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Carefully place spring rolls in the oil (4 or 5) at a time and cook in batches until golden brown, turning as needed. Cook for about 1 to 1 1/2 minutes. Remove and drain on a paper towel-lined plate. Whisk the cranberry dipping sauce together and serve with the spring rolls.
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Preheat oven to 450F. Lightly mix together turkey through bread crumbs. With slightly wetted hands, roll turkey mixture into walnut-sized balls — you should get about 25 — and arrange on an ungreased, rimmed baking sheet. Drizzle balls lightly with olive oil. Roast on center rack for 20-25 minutes until meatballs are golden-brown and just.
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Bake at 350ºF for 15-18 minutes. Make the cranberry chutney sauce. While the turkey meatballs are baking, heat 3 tsp vegetable oil in a small sauce pan over medium heat. Add 1 shallot (minced), 3 tsp freshly grated ginger, and 1 tsp yellow mustard seeds. Cook until shallots are soft (about 1 min). Add the cranberries.
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Sage Turkey Meatballs with Cranberry Dipping Sauce. Published: Nov 9, 2018 Modified: Sep 30, 2020 This post may contain affiliate links. See my Disclaimer page for more info.. The flavors of Thanksgiving come together in these baked turkey meatballs complete with a cranberry dipping sauce. Prep Time 10 minutes mins. Cook Time 20 minutes mins.
Thanksgiving Leftovers Eggrolls with Cranberry Dipping Sauce
Instructions. In a small bowl add the cranberry sauce, mustard and brown sugar. Stir to combine; cover and refrigerate 1 hour before servings. Store in the refrigerator.
