CRANBERRY TURKEY MEATBALLS

CRANBERRY TURKEY MEATBALLS

BY Carolyn Ketchum

INGREDIENTS:

CRANBERRY GLAZE

  • 2 cups cranberries
  • 1 cup water
  • 1 tbsp apple cider vinegar
  • ½ cup Swerve Confectioners
  • ½ tsp chipotle powder (optional)

MEATBALLS

  • 1 ½ lbs ground turkey
  • ¾ cup almond flour
  • 1 large egg
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • ½ cup chicken broth

NUTRITIONAL FACTS:

Servings: 8

Calories: 200

Total Fat: 9g

Cholesterol: 85mg

Sodium: 390mg

Total Carbs: 15g

Dietary Fiber: 3g

Sugar: 2g

Protein: 24g

DIRECTIONS:

GLAZE

Step 1

In a large saucepan over medium heat, combine cranberries, water, and vinegar. Bring to a boil, then reduce heat and simmer until all the cranberries have popped, about 7 minutes.

Step 2

Strain the mixture through a sieve into a large bowl, pressing firmly on the solids to release as much juice as possible. Discard solids.

Step 3

Whisk the sweetener and chipotle powder into the juices. Set aside.

MEATBALLS

Step 1

In a large bowl, combine the turkey, almond flour, egg, garlic, salt, and pepper. Mix well. Form by hand into 1 inch balls (you should get 24 to 30 meatballs).

Step 2

Heat 1 tbsp of the butter in a large skillet. Add half of the meatballs and brown all over, about 4 minutes. Repeat with remaining meatballs. Return all the meatballs to the pan and add the broth. Cover the pan and cook until meatballs are cooked through, about 5 more minutes.

Step 3

Add the cooked meatballs to the glaze in the bowl and toss to coat. Serve immediately.

 

Makes 24 to 30 meatballs (about 8 servings).

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