Turkey Meatballs with Spiced Cranberry Sauce
  • 12oz extra-lean ground turkey thigh
  • 1 organic egg
  • 1/2 yellow onionfinely chopped
  • 1cup chopped spinach
  • 1 garlic clovepeeled and crushed
  • 2tsp orange zest
  • 1tsp chopped fresh sage
  • 1tsp chopped fresh rosemary
  • 1tsp chopped fresh thyme
  • Salt and pepperto taste (optional)
Spiced Cranberry Sauce
  • 3/4cup red winered zinfandel is nice
  • 2 Tbsp monk fruit sweetener
  • 2 Tbsp freshly squeezed orange juice
  • 1slice x 2-inchof orange peelpith removed
  • 1 cinnamon stick
  • 2cloves whole
  • 6oz cranberriesfresh or frozen (defrosted)
  • 1/2 Ambrosia appleunpeeled and finely chopped or grated
  1. Preheat oven to 375 F. Line baking sheet with parchment paper.
  2. In medium bowl, combine all ingredients and mix until just combined. Don’t overmix. Using approximately 1 1/2 Tbsp of mixture, form meatballs and place evenly spaced out on parchment-lined baking sheet. Makes 16 meatballs.
  3. Bake for 15 to 20 minutes, giving baking sheet a shake midway through cooking so they cook evenly and acquire color on all sides. Continue cooking until internal temperature reaches 160 F.
  4. In small saucepan over medium-high heat, add wine, monk fruit, orange juice, orange peel, cinnamon stick, and cloves. Bring to a boil and then let simmer for 10 minutes until liquid reduces by a third. Remove orange peel, cinnamon stick, and cloves.
  5. Add cranberries and apple. Cook until cranberries are soft and breaking apart, approximately 10 minutes, stirring occasionally. With the back of a spoon or potato masher, lightly mash cranberries. You want them all opened to allow the mixture to become thick and jammy.
  6. Place in glass jar to cool, then cover and store in fridge for up to 1 week.
Recipe Notes

Per serving: 203 calories; 27 g protein; 11 g fat (2 g sat. fat); 3 g carbohydrates (1 g sugars, 1 g fiber); 119 mg sodium Per serving: 39 calories; 0 g protein; 0 g fat; 41 g carbohydrates (3 g sugars; 1 g fiber); 1 mg sodium