Ingredients
Scale
- 1 lb Lean Ground Turkey (93% lean is best for moisture)
- 1/2 cup Almond flour or Panko breadcrumbs
- 1 Large egg, lightly beaten
- 2 cloves Garlic, minced
- 1 tsp Dried sage
- 1 tsp Dried thyme
- 1/2 tsp Dried rosemary, crushed
- 1/2 tsp Onion powder
- Salt and black pepper to taste
- 1 cup Fresh or frozen cranberries (or low-sugar canned sauce)
- 2 tbsp Maple syrup or honey
- 1 tbsp Balsamic vinegar
- 1/2 cup Water or orange juice
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat. In a large mixing bowl, combine the ground turkey, almond flour, beaten egg, minced garlic, sage, thyme, rosemary, onion powder, salt, and pepper. Use your hands or a fork to gently mix the ingredients until just combined. Be careful not to overwork the meat, as this can result in tough meatballs.
- Scoop about 1.5 to 2 tablespoons of the turkey mixture and roll it between your palms to form a smooth ball. Place the meatballs on the prepared baking sheet, spacing them about an inch apart. Once all the meatballs are formed, bake them in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the outsides are lightly browned.
- While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, combine the cranberries, maple syrup, balsamic vinegar, and water. Simmer for 8-10 minutes until the cranberries burst and the sauce thickens. Once the meatballs are finished baking, transfer them into a clean bowl and toss them gently with the warm cranberry sauce. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 35 minutes