Herbed Turkey Meatballs with Cranberry Sauce
1 tbsp. butter
1/3 cup yellow onion, finely chopped
1/3 cup celery, finely chopped
1 lb. ground turkey
1 cup bread crumbs (I used panko)
1 large egg
2 tsp. minced fresh thyme
2 tsp. minced fresh parsley
½ tsp. minced fresh rosemary
¼ tsp. dried oregano
½ tsp. poultry seasoning*
½ tsp. kosher salt
¼ tsp. black pepper
Cranberry sauce, for serving
Preheat the oven to 425° F and lightly grease a baking sheet, or line with parchment paper. Melt the butter in a small skillet over medium-high heat. Add the onion and celery and cook just until softened, about 4-5 minutes. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, combine the celery and onion, ground turkey, bread crumbs, egg, fresh and dried herbs, poultry seasoning, salt and pepper. Mix together until well combined. Form the mixture into evenly sized meatballs, about 1½ inches in diameter. Place the meatballs, evenly spaced, on the prepared baking sheet.
Bake 10-15 minutes, until completely cooked through. Serve warm with cranberry sauce on the side.
*I usually have a poultry seasoning blend on hand, but if you don't, you can make your own with spices you may already have.
Printed from Annie’s Eats