Cranberry and Pecan Turkey Meatballs with Cranberry Balsamic Glaze
These Cranberry and Pecan Turkey Meatballs are savory with a touch of sweetness, made even more delicious with a tangy cranberry balsamic glaze. Perfect for make-ahead fall meals or holiday gatherings.
Servings 4
Ingredients
- 1 lb Ground Turkey Breast
- 1/2 Cup Dried Reduced Sugar Cranberries, Left Whole or Chopped
- 1/4 Cup Pecans, Finely Chopped
- 1/4 Cup Breadcrumbs
- 1 Large Egg
- 1 Tsp Each Garlic and Onion Powder
- 1 Tbl Dijon Mustard
- Salt/Pepper to Taste
Cranberry Glaze Ingredients
- 1/2 Cup Whole Berry Cranberry Sauce (Canned or Homemade)
- 2 Tbl Balsamic Vinegar
- 1 Tbl Honey
Instructions
- Make the meatballs: In a large bowl, combine the ground turkey breast, cranberries, pecans, breadcrumbs, egg, garlic powder, onion powder, Dijon mustard, salt, and pepper. Mix until just combined.
- Form the meatballs: Roll the mixture into 12 small meatballs and place them on a baking sheet lined with parchment paper.
- Bake: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
- Make the cranberry balsamic glaze: While the meatballs are baking, heat the cranberry sauce, balsamic vinegar, and honey in a small saucepan over medium heat. Stir until smooth and simmer for 3-4 minutes, until the glaze thickens slightly.
- Serve: Drizzle the meatballs with the cranberry balsamic glaze and garnish with fresh rosemary if desired. Serve warm.
- This makes 4 servings (3 meatballs per serving). On WW, each serving is 9 WW Points. Enjoy.