I've always wondered why we reserve the killer combo of cranberry and turkey for Thanksgiving and Christmas.
Aside from the occasional turkey sandwich, most people are limited in their exposure to this nutritious and delicious bird. Famously known for its abundance of tryptophan - an amino acid that has been time and time again linked to improved cognitive function, muscle and tissue growth and repair, enhanced sleeps, and of course its positive effects on mood balance (it's basically nature's anti-anxiety "drug") - turkey is packed with protein and is incredibly satiating. Plus it's rather easy to find in free-range form.
And then there's the cranberry sauce. When made without the damaging effects of refined sugar, this sweet and tart spread is packed full of antioxidants and immune boosting vitamin-C. Plus it tastes delightful on so much more than a big ol' roast gobbler.
Recipe: Sugar-Free Cranberry Sauce
So I ask again, why are we limiting our exposure to these delicious flavours and amazing nutrients only a couple days a year??
Well, it could be that it's rather laborious to roast a massive 30 pound bird while whipping up some cranberry sauce on a sleepy Tuesday night.
Fortunately, these turkey meatballs give you all the glorious goodness of Thanksgiving in one easy-to-make package. Enjoy them on some pureed butternut squash for an extra-special, but still impossibly simple, seasonally inspired dinner.
Turkey Meatballs with Apple, Cranberries, and Walnuts
Prep time: 10 minutes
Cook time: 20 minutes
Makes 6 meatballs
- 1 lb ground turkey
- ¼ cup dried cranberries
- ¼ cup peeled and diced apple
- ¼ cup walnut pieces
- 1 tblsp parsley, chopped
- 1 clove of garlic, minced
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- Pinch of cinnamon
- Preheat your oven to 425F and line a baking sheet with parchment paper.
- In a large bowl, mix together all the ingredients until well combined.
- Form 6 smooth meatballs, and space them out on the baking tray.
- Bake for about 15-20 minutes, until cooked through.
*Tip: Once baked, transfer them to a large pan on medium heat, and roll them around with some butter or olive oil and a small drizzle of maple syrup for a tasty golden-hued finish.