November 5, 2021
Turkey Meatballs with Cranberry Sauce, Kabocha Puree, and Roast Brussels Sprouts
These meatballs taste like Thanksgiving in one dish. I like to prepare the puree and cranberry sauce ahead (they both freeze well). Then sear cook up the sprouts followed by the meatballs the day I want to eat this. You can also batch prep the meatballs, cook, and freeze them as well.
Servings: 4
Calories: 204kcal
Ingredients
Meatballs
- 1 pound lean ground turkey
- 2 green onions sliced thin
- 2 garlic cloves minced
- 2 teaspoons gelatin
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon gluten-free soy sauce or 1 tablespoon coconut aminos
- 1 egg
- 1/4 cup pork panko or chopped mushrooms
- 2 tablespoons Parmesan grated, omit for dairy-free
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary crumbled
- 3/4 teaspoons dried sage
- 1/4 cup fresh parsley minced
- 1/8 teaspoon black pepper fresh ground
- 1 tablespoon butter or butter-flavored coconut oil, for cooking
Gravy Glaze
- 1/4 yellow onion chopped
- 1/4 cup carrot peeled and chopped, 1 small carrot
- 1/4 cup celery chopped, 1 celery rib
- 1 garlic clove peeled and smashed
- 2 bay leaves
- 1 cups chicken stock
- 1 teaspoon gelatin
- 1 tablespoon gluten-free soy sauce or coconut aminos
Instructions
- In a large bowl, combine all meatball ingredients except butter. Mix gently and shape into 16 meatballs.
- Heat a large pan over medium-high heat. Add a teaspoon of butter and add the meatballs. Cook until browned then rotate and continue cooking until golden and cooked through about 10-15 minutes total. Remove to a plate and set aside. Do not clean the pan.
- Add the onion, carrot, and celery and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute then add the bay leaves, chicken stock, and gelatin, and soy sauce. Cook for about 10-15 minutes, or until the sauce is reduced to about 1/4 cup. Add back the meatballs and toss to coat in sauce. The sauce should be slightly thick and cling to the meatballs. Season to taste with salt and pepper.
- Serve atop kabocha puree with the cranberry sauce and sprouts on the side.
Nutrition Facts
Turkey Meatballs with Cranberry Sauce, Kabocha Puree, and Roast Brussels Sprouts
Amount per Serving
Calories
204
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
66
mg
22
%
Sodium
566
mg
25
%
Potassium
527
mg
15
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
32
g
64
%
Vitamin A
1934
IU
39
%
Vitamin C
13
mg
16
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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