Baked Turkey meatballs made with lean ground turkey, sage, rosemary and thyme then smothered in homemade cranberry sauce made with orange zest and Resiling! A delicious appetizer perfect for the holidays or to bring to parties so you have something healthy and delicious to munch on to stay on track!
In a medium bowl add 1 lb ground turkey, 1/2 an onion finely chopped, 1 egg, 1 tsp dried sage, 1 1/2 tsp finely chopped fresh rosemary, 1 tsp dried thyme, 1 tsp salt, 1/4 tsp black pepper. Mix together with hands just until well blended. Do not overmix.
Line a baking sheet with parchment paper or foil. Scoop out one heaping teaspoon of the turkey mixture at a time and use hands to form a small ball. Place the balls of turkey evenly on the baking sheet leaving about 1 inch between each ball.
Bake for 15-17 minutes or until the turkey balls have reach an internal temperature according to a meat thermometer of 165F. Remove from oven.
Toss the baked turkey meatballs in 1/2 a cup fo the cranberry sauce until well coated and serve individually with a toothpick or serve the turkey meatballs with the cranberry sauce in a separate bowl for dipping.
Leftover turkey meatballs can be stored once cooled completely in the fridge in a sealed container for up to two days.If following the 21 day fix meal plan 6 turkey meatballs would be considered 1 red. With the cranberry sauce consider it to be 1/2 a purple.