1/2 cup minced onion – 1 small onion or 1/2 medium to large onion
1 clove minced garlic
1 tablespoon chopped fresh sage (about 2 to 3 leaves)
1 1/2 teaspoon fresh thyme leaves
1 pound ground turkey breast or lean ground turkey
3/4 Cranberries chopped
1 tablespoon maple syrup
GRAVY – optional
1 tablespoon flour
3/4 cup organic chicken broth
Pre-heat the oven to 375
Prepare the ingredients: mince the onions (1/2 cup) and 1 clove garlic, chop the cranberries and sage
Place the onion, garlic, sage, thyme and turkey breast into a bowl
Mix the chopped cranberries with 1 tablespoon syrup and add it to the meat mixture
Use a spoon or your hands to mix all of the ingredients together
Form the meat into balls and place them on a parchment lined baking sheet or a cast iron skillet
Bake the meatballs for 15 to 20 minutes – until the internal temperature reaches 165
Add 1 tablespoon of flour into a small saucepan and gradually whisk in the broth.
Place the pan over medium low heat and continue to whisk until the gravy thickens. You may have to adjust thickness with more or less flour. Pour it over the meatballs before serving.
Gluten Free Gravy – heat the broth over medium heat. Once it’s heated through make a slurry of 1 teaspoon arrowroot powder to 2 teaspoons water. Remove the broth from the heat and gradually add the slurry to the broth, you may not need to use the entire slurry. Pour the gravy over the meatballs and serve.
Replace fresh sage with 1 teaspoon dried sage and fresh thyme with 1/8 teaspoon dried
Make a turkey cranberry meatloaf and bake at 350 for 45 minutes or until internal temperature is 165
Add 1/4 to 1/2 cup of crumbled feta or goat cheese
Add 1 shredded apple to the meat mixture before rolling it into meatballs.
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only.Even though I try to provide accurate information, these figures should still be considered as estimates