Sweet and sour turkey meatballs in cranberry sauce
Mouth-watering meatballs with a lighter touch and a sweet, slightly tangy finish.
This outstanding meatball recipe, adapted from “Spice and Spirit Cookbook (published 1990), is a tried-and-true classic. This is the type of recipe that gets all dog-eared, passed among family and friends countless time, and requested over and over by adoring fans. For the 2015 health-conscious eater, this improved version lightens up on the cholesterol by replacing half the meat with turkey and using higher-fiber whole grain crumbs.
The key to a nice, caramelized meatball is to really let that sauce simmer down before dropping in the meatballs. Give the sauce at least 20 minutes on the clock, more time is even better – just don’t let it completely cook out or there won’t be enough liquid to cover the meatballs.
- 1 pound ground turkey
- 1 pound ground beef
- 2 eggs
- 1 cup whole wheat bread crumbs or wheat germ
- 1 onion
- 2 teaspoons salt
- 1 1/2 teaspoon pepper
- 2 cans jellied cranberry sauce
- 1 1/2 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons lemon juice
Combine sauce ingredients in large pot. Mix well, and bring to a boil. Reduce heat and simmer for 20 to 30 minutes.
Process onion in food processor. Transfer to large bowl.
Add ground turkey and meat, bread crumbs or wheat germ, eggs and seasoning. Mix well.
With moistened hands, form meatballs and drop into simmering sauce.
Cook meatballs for one hour.
Serve with brown rice, mashed potatoes, quinoa or whole grain angel-hair pasta.
Related Topics: Meat and Poultry