Rosemary Turkey Meatballs with Orange Cranberry Sauce
Ingredients
Meatballs
- 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
Directions
- 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.
Notes
*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
Prep Time: 10 minutes
Cook Time: 50 minutes