Turkey Meatballs with Cranberries & Walnuts

Despite it being March, I had an idea to make Thanksgiving-themed meatballs made with ground turkey, cranberries and walnuts.  It’s really hard to find fresh cranberries in March! I made these with frozen cranberries – I would’ve used fresh or even unsweetened dried cranberries if I could’ve found them, but this actually worked quite well.

What you’ll need:

  • 1 lb ground turkey
  • frozen cranberries, couple handfuls
  • Orange juice, just enough to soak the cranberries and a splash for the meatball mix
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup almond meal
  • 2 garlic cloves, pressed or minced
  • Seasoning to taste: salt, dried minced onion, paprika

Instructions: 

  • Preheat oven to 425F and line a baking sheet with tin foil and spray with cooking spray.
  • Thaw out a few handfuls of cranberries and chop up in little pieces, throw in a bowl with some orange juice to soak
  • In a bowl, add ground turkey and garlic.
  • Roughly chop walnuts and throw into bowl with turkey.  Add in cranberries in a proportion that seems good to you and a splash of the orange juice.  Add salt and other spices.
  • Using your hands, combine, adjust proportions as you see fit, and then make balls and space evenly on the baking sheet.
  • Cook for 18-23 minutes or until cooked through.  Flip balls about halfway to brown both sides.

If you’re allowing yourself sweeteners, a drizzle of honey over these enhanced the flavor.  This would be non-Whole30, though.

Serve them with your favorite Thanksgiving sides – I served with a mushroom and almond sautee.

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