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Cranberry-Glazed Turkey Meatballs


For the meatballs:

1 lb 93% lean ground turkey
1/4 cup (56gm) plain nonfat Greek yogurt
1/3 cup plain oats
1 large egg
2 tablespoons minced onion
2 cloves minced garlic
1/4 teaspoon ground allspice
freshly ground salt & pepper

For the sauce:
2 cups fresh or frozen cranberries
2/3 cup water
1/4 teaspoon pure stevia extract, or other sweetener to taste
1 tablespoon balsamic vinegar
1 cup chicken broth
1 cinnamon stick
1 bay leaf

Combine the meatball ingredients in a large bowl and gently mix together with your hands. Place the mixture into the refrigerator to chill for about 15 minutes.

Preheat the broiler. Spray a broiler pan with nonstick cooking spray (or use a metal cooling rack on top of a rimmed baking sheet.) Form the turkey mixture into twenty meatballs, and gently place on the pan. Broil for 3-4 minutes per side, until browned.

Meanwhile, place the cranberries, water, and sweetener in a large saute pan. Bring to a boil, and cook over medium-high heat for about 5-8 minutes, until most of the berries have popped and the mixture has thickened. Stir in the chicken balsamic vinegar and chicken broth and return to a boil.

Place the browned meatballs in the sauce along with the cinnamon stick and bay leaf. Partially cover, reduce heat, and simmer for about 15 minutes. Remove cover and simmer for a few more minutes, until sauce has thickened.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 251.1
Total Fat: 9.7 g
Cholesterol: 133.1 mg
Sodium: 316.4 mg
Total Carbs: 13.1 g
Dietary Fiber: 2.9 g
Protein: 26.5 g