Kripalu Recipe: Cranberry Glazed Turkey Meatballs

Meatballs

• 1 large egg
• 3 tablespoons finely chopped yellow onion
• 2 tablespoons whole-fat Greek yogurt or non-dairy Greek-style yogurt  
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 pound (94% lean) ground turkey
• ½ -1 cups gluten-free panko breadcrumbs

Cranberry Glaze & Assembly

• 1 cup cranberry sauce canned or homemade  
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon finely grated orange zest
• ¼ teaspoon Kosher salt
• Freshly ground black pepper

Instructions

In a bowl combine all meatball ingredients and mix until well incorporated. Then add the breadcrumbs until the mixture can hold a firm ball.  

Place on an oiled sheet tray and bake at 350 degrees for 20 minutes or until the internal temperature is 165 degrees. (cooking times may vary depending on the size of the meatball).  

Cranberry Glaze instructions  

In a bowl combine all the cranberry glaze ingredients and whisk until well incorporated.

In a deep-sided sauté pan add glaze and let simmer until it starts to thicken. Once you are satisfied with the consistency add in your meatballs and cook until well glazed.  

These can be served as an appetizer or full size for entrée.