A new take on turkey meatballs — apples and cranberries

Turkey meatballs have become a major part of my redone Italian recipe file when cooking at home. I also make them for parties, serving them in my low-salt, low-fat homemade Italian tomato sauce (we call it gravy in my family).

Turkey meatballs are a low-fat, low-salt alternative to beef meatballs.
Turkey meatballs are a low-fat, low-salt alternative to beef meatballs.

So I was excited to see this take on turkey meatballs that includes apples in the meat mixture and a cranberry sauce. The recipe appeared in a recent LoseIt newsletter where LoseIt linked to another site that had the recipe and lots of photos. Here’s the ingredient list:

For the Meatballs:

  • 1 pound 93% lean ground turkey
  • 1/2 cup plain breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • 1 large egg, lightly beaten
  • 1 cup shredded tart apple, such as Granny Smith, washed with peel on
  • 1 1/2 tablespoons finely chopped sage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Chopped fresh parsley, optional for garnish

For the Cranberry Sauce:

  • 1 cup whole berry cranberry sauce
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • Zest of 1 orange
  • 1 tablespoon freshly squeezed orange juice

I will omit the salt and substitute panko breadcrumbs for regular because they are lower in salt. I’m also using an egg white rather than a whole egg. I also took out the product brand names in the original recipe.

I will likely try these for a holiday party very soon.



3 thoughts on “A new take on turkey meatballs — apples and cranberries

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  1. I normally bake them in a 350-degree oven, about an hour, turning them after 30 minutes. Line the pan with water so they don’t stick. Italian meatballs are often fried in a skillet, but I avoid fried foods because of my heart issues.

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