TURKEY MEATBALLS WITH SAGE AND CRANBERRIES
THE MOST FESTIVE MEATBALLS
As much as I love Christmas lunch & dinner, I think appetisers are my favourite festive food. They’re easy and fun to make, and also work great when feeding guests at a party or a holiday event. After making my turkey, brie and cranberry rolls, I knew I had to use turkey mince and cranberries in something else, because it was so, so damn tasty and felt so festive.
I decided to try my hand at meatballs: more specifically, these turkey meatballs with sage and cranberries! Sage is so full of flavour and delicious, that I knew it would go perfectly in combination of the other flavours. I have’t used sage all that often, so I definitely wanted to experiment with it a little more, and I would say it was a huge success.
I have a secret ingredient when I cook with turkey mince. I used it when I made my turkey, brie and cranberry rolls – so you may already know about it. It adds a huge amount of flavour to the turkey, and keeps it from drying out and tasting bland. The ingredient? A cube of chicken stock! I honestly can’t imagine cooking turkey mince without it anymore – it’s a game changer.
I made 16 meatballs using these quantities, but it of course varies depending on the size you make them. This recipe is also very easy to double, or triple, etc. – so go wild! I was definitely regretting not making more when I made these.
- 500g turkey mince
- 1 cube of chicken stock
- 3 tbsp breadcrumbs
- 1 egg, beaten
- 1 tbsp minced garlic, or 1-2 cloves
- 1 spring onion, finely diced
- 2 tbsp diced cranberries
- 1-2 fresh sage leaves, diced.
- 1/4 tsp orange zest
- 1 tbsp olive oil, & more for frying
- pinch of sea salt
- pinch of cracked pepper
- Add turkey mince to a medium sized bowl. Crumble chicken stock into it, and rub into the mince until fully combined.
- Add all other ingredients, and use your hands to combine, ensuring an even mix.
- Cover your bowl with cling-wrap, and leave in the fridge for 30 minutes. If you don’t have the time, you can skip this step, but it does help in firming the meatballs.
- After 30 minutes, heat some oil in a pan. Remove the mixture from the fridge. Roll into balls of your desired size, and fry over medium heat until golden on the outside and white in the center. Make sure you cook each side evenly.
- Place toothpicks into the center of each meatball, and serve.
What’s your favourite Christmas appetiser?