Turkey and Cranberry Meatballs
My children are very lucky (if they only knew it!) because in our household they get to celebrate Christmas TWICE! We have a Swedish-style celebration on Christmas Eve each year ('Julafton'), along with a British family get together on Christmas Day. This year, in celebration of our blended family, I have created a fusion of our favourite Christmas foods - the Swedish meatball and the Turkey Roast.
500 g organic turkey (thigh) mince
½ cup dried unsweetened cranberries (or 1 cup fresh cranberries)
1 cup fresh apple juice
1 onion, finely chopped
¼ cup bone broth
1 egg, beaten
1 tsp dried thyme
½ tsp nutmeg
½ tsp Himalayan salt
1/8 tsp black pepper
2 Tbsp. ground almonds (optional)
Ghee/coconut oil for frying
1. Infuse the dried cranberries in apple juice over night by leaving them in an airtight container. Alternatively if using fresh cranberries, bring the berries and apple juice to boil in a pain, leaving them to gently simmer uncovered until most of the liquid has evaporated.
2. Preheat oven to 175C.
3. Chop the onion finely. Fry on low heat in ghee or coconut oil until the onion is translucent.
4. Transfer the onion and cranberries to a mixing bowl and add all the other ingredients.
5. Using your hands, combine the mixture and shape into small balls. (Tip: keep a water bowl of lukewarm water to dip your hands in. This stops the mixture sticking to your hands and helps you shape the meatballs).
6. Line a baking tray with parchment paper and bake the meatballs for approximately 25 minutes, turning them once or twice until they are golden.
Have you tried this? Then please leave a comment and let me know how you got on.
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