Mini Turkey Meatballs with Easy Cranberry Dip
Mini Turkey Meatballs with Easy Cranberry Dip is a great (freezer-friendly!!) make ahead party appetizer.
Ingredients
Mini Meatballs:
- 1.5 lbs (681 gr) ground turkey meat thigh preferred
- 14 gr (approx. 8 large leaves) sage leaves finely chopped
- 1 large egg
- 1 clove garlic minced or finely grated
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
Cranberry Dip:
- 340 gr cranberries frozen or fresh
- 1 zest and juice medium navel orange
- 1/3 cup maple syrup
- 1 pinch kosher salt
Instructions
Mini Meatballs:
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Preheat oven to 375° F. Line a baking tray with non-stick paper.
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In a medium bowl crack egg and lightly beat. Mix with sage, garlic, pepper, and salt until well combined. Add turkey and mix until combined.
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Using a tablespoon measuring spoon, scoop a level amount of turkey mixture and roll into a small ball. Place on baking tray, spaced about 1/2-1" apart from other meatballs. Repeat until all turkey mixture is gone (makes 30-40 mini meatballs depending upon how you large roll them).
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Bake for 12-15 minutes, or until turkey meat is cooked through (needs to hit an internal temperature of 165° F) and meatballs are starting to brown.
Cranberry Dip:
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Meanwhile, please cranberries, orange zest and juice, maple syrup, and salt in a medium saucepan over medium heat. Bring to a boil and reduce heat to a low. Cook at a simmer for 10-15 minutes or until cranberries start to breakup.
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Remove from heat and mash with a potato masher (or blend in a blender for a smoother texture).
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Place in a bowl and serve alongside mini meatballs.
Recipe Notes
Meatballs and sauce can be frozen up to 1 month before serving.
To serve: defrost meatballs and sauce overnight in refrigerator. Reheat meatballs in oven at 325° F for 10 minutes.
Serve sauce cold or simply reheat in a saucepan if desired.