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Whether you have Friendsgiving plans, a tailgate party or potluck, you’ll be the star of the event with these healthy cranberry orange glazed turkey meatballs. Don’t let the bulgur and turkey fool you, these are packed with delicious flavor.
Preheat oven to 400 degrees. Coat a large rimmed baking sheet with cooking spray.
Heat oil in a large skillet over medium heat. Add carrots, celery and onion. Cook, stirring occasionally, until the vegetables are tender-crisp, 4 to 5 minutes. Add broth, 1/3 cup water and bulger, bring to boil. Reduce heat, cover and simmer until the bulgur is tender and the liquid is absorbed, 10 to 12 minutes. Transfer to a large bowl and let cool for 5 minutes, stirring occasionally.
Whisk eggs, coriander, salt and pepper in a small bowl. Add the egg mixture and turkey to the bulgur mixture, mix well. Shape into 30 meatballs, about 2 tablespoons each. Place on the prepared pan.
Bake the meatballs until cooked through (and a thermometer registers 165 degrees), 15 to 18 minutes.
Meanwhile, combine cranberry sauce, orange juice, cornstarch, cayenne and the remaining 2 tablespoons water in a large pot over medium heat. Cook, stirring constantly, until the sauce is thick and bubbly, about 5 minutes. Add the meatballs to the sauce and stir gently to coat.
These are also great in a slow cooker. Add prepared meatballs and sauce into a 5- to 6- quart slow cooker and use the “warm” setting.
Nutrition Facts (per serving):
197 calories, 7g fat, 20g carbohydrates, 2g fiber, 14g protein, 356mg sodium, 11g sugar
Adapted from: Eating Well
Reviewed by PeaceHealth dietitians and nutritionists.