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
Calories: 204kcal | Carbohydrates: 5g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 566mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1934IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 2mg