What I’m Making v8

January 6, 2010

I indulged a bit over the holidays and the scale reflects it! Now it’s back to regular life, but that doesn’t mean you have to have food that doesn’t taste good. Tonight’s dinner was turkey meatballs over greens with apples and cranberries and it was AMAZING! I just had to share the recipe!

I got the Turkey Meatball recipe from The Perfect Pantry! Definitely try this one out. It’s a keeper!

TURKEY, CRANBERRY AND BASIL MEATBALLS

1/4 cup dried cranberries
1-1/4 lb ground turkey (93% fat free)
1/2 cup Greek yogurt
1/2 cup plain dry breadcrumbs
1/3 cup finely chopped fresh basil
1 large egg
1/2 tsp kosher salt
1/2 tsp fresh black pepper

Preheat oven to 400°F.

Place cranberries in a one-cup glass measuring cup, and fill with water to the 1-cup mark. Microwave on high for 1 minute. Set aside.

In a large mixing bowl, combine turkey, yogurt, breadcrumbs, basil, egg, salt and pepper. Drain the cranberries, and add them to the turkey. With your hands, mix just until the ingredients are combined; do not overmix.

Form the meatballs and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper. You should get 17-18 large meatballs.

Bake for 18 minutes. Serve hot, at room temperature, or cold. A salad of greens dressed with balsamic vinegar makes a perfect base for the meatballs.

*Note, really do use a mat or parchment or spray the heck out of your pan. I had a bit of stickage when I made these!

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