Mini Turkey Meatballs with Easy Cranberry Dip is a great (freezer-friendly!!) make ahead party appetizer.
Preheat oven to 375° F. Line a baking tray with non-stick paper.
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.
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).
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.
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.
Remove from heat and mash with a potato masher (or blend in a blender for a smoother texture).
Place in a bowl and serve alongside mini meatballs.
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.