Rosemary Turkey Meatballs with Orange Cranberry Sauce

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  • 2 lbs ground turkey
  • 1 onion diced small
  • 1 egg
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp balsamic vinegar
  • ½ orange zested
  • 2 tsp salt
  • 2 tsp black pepper
  • olive oil for searing

Orange Cranberry Sauce

  • 2 cups fresh cranberries
  • ½ cup honey
  • 1 orange juiced
  • ½ orange zested
  • pinch salt
  • 1 tsp fresh rosemary

Sweet Potatoes

  • 3 sweet potatoes baked and skin removed (stick them in a 425° oven for 50 minutes of until soft)
  • 2 tbsp ghee
  • pinch salt
  • In a large bowl, combine all ingredients for the meatballs except the oil until combined (your hands are your best tool here; it’s fun!) Roll the mixture into balls and set aside on a plate. Then, heat a large glug of olive oil over medium-high heat in a no-stick skillet. Working in batches, sear all sides of the meatballs until completely cooked through, 5-8 minutes. After each batch, scrape the skillet and remove any charred bits, and add more oil as needed.
  • Meanwhile, heat the cranberries, orange juice, honey, and salt in a saucepan until boiling. Once it begins to boil, lower the heat to a simmer and cook for 15 minutes stirring occasionally. *If you prefer a thinner sauce, reduce cook time to 10 minutes. Once the sauce is cooked, stir in the zest and rosemary.
  • Once the sweet potatoes have been cooked, remove the skins. Using a hand mixer, beat in the ghee and salt until the sweet potatoes are smooth.
*If you’re serving the meatballs with mashed sweet potatoes, get the potatoes going in the oven right away.
Makes: 24-26 meatballs
Prep Time: 10 minutes
Cook Time: 50 minutes