Turkey Meatball with Cranberry Glaze

A perfect, bit sized hit of thanksgiving in one bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

-Set your oven to 425* and line a baking sheet with foil, then spray with non stick cooking spray. -In a small saute pan, cook the onion and garlic in the olive oil over medium heat until they have softened and just begin to brown. Cool completely. -In a large bowl, place the remaining ingredients and mix to combine. Add the cooled onion mixture and stir it into the meatball mix until evenly distributed. -Using and ice cream scoop (you can use your hands you may just want to wet them with some cool water before forming them), scoop even sized meatballs onto the baking tray. -Bake at 425* for 15 minutes, or until they are barely cooked through and start to brown a bit.

Step 2

-Add all ingredients into a medium pan and place on medium low heat on the stove. Stir well to break up the cranberry sauce and simmer for 15 minutes. -Add the cooked meatballs to the glaze and cook for another 30 minutes, covered, stirring every 5 minutes or so. -To finish, place in an appropriate baking dish and serve with toothpicks, or strip the leaves off 2/3 way up some sturdy rosemary sprigs and serve those as skewers.