FALL BALLS (TURKEY MEATBALLS WITH CRANBERRY GLAZE)
Herbed Turkey Meatballs with Cranberry-Horseradish Glaze. I made these for a Fall party. These are easy to make ahead for company and then heat n serve
Provided by CelticBrewer
Categories Poultry
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Crush stuffing mix in a blender or by other means to make bread crumbs.
- Combine and mix: turkey, eggs, sage, and breadcrumbs.
- Using a tablespoon, divide mix and form balls, placing on a baking sheet. You will need two sheets (or bake in two batches).
- Bake at 350 for approx 25 minutes.
- Meanwhile, in a bowl, combine and mix the cranberry sauce, OJ, and horseradish. Add more or less horseradish based on your tastes. I found 4 Tbsp to be perfect- detectable but not hot. That may vary depending on the brand you buy.
- When the meatballs are done cooking, you can either top them with the sauce and serve; or cool the meatballs and sauce seperately. I kept mine in the fridge overnight. 15 minutes before serving, I microwaved the sauce for 1 minute to make it more fluid. I poured the sauce over the balls, tossed to coat, and warmed them in the oven for 10 minutes. You can also warm and keep them in a crock pot.
Nutrition Facts : Calories 515.3, Fat 20.7, SaturatedFat 5.6, Cholesterol 221.9, Sodium 620.1, Carbohydrate 36.5, Fiber 1.5, Sugar 20.1, Protein 43.6
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