Bake up these turkey apple meatballs with a cranberry-orange dipping sauce you can’t resist!
There’s no better way to welcome guests than with a hearty dish of savory, shareable bites. Made with seasoned turkey and fresh apples, this recipe is bursting with mouthwatering flavor. Serve them with a tangy cranberry-orange sauce for a crowd-pleasing appetizer your guests will enjoy.
Ground turkey is an excellent alternative to beef and is a lighter meat you can enjoy all year-round. High in protein, it packs in plenty of cancer-fighting nutrients to help support a healthy diet. (1) With plenty of leftovers from the holidays, it’s the perfect time to add it to other recipes, like soups, salads, or casseroles!
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To choose the right apple for your meatballs, choose one that appeals to you most. Cortland apples are great for baking and will retain their integrity after cooking. Granny Smith apples add a nice tangy bite, while Honeycrisp apples offer a sweeter taste.
The almond flour in this recipe adds a texture that’s similar to breadcrumbs. Use it in other savory recipes like fritters, pizza crusts, and muffins.
To get started, combine all ingredients in a large bowl. Use your hands to mix and shape the mixture into small balls (about the size of golf balls). Place the meatballs onto a prepared baking pan and roast in the oven for 15 minutes. Turn over and cook another 10 minutes, or until they are no longer pink inside.
While the meatballs are cooking, prepare the cranberry sauce by combining everything (except for the egg whites) in a small saucepan. Bring to a boil, then lower the heat to medium-low. Stir occasionally for up to seven minutes, or until the cranberries begin to burst. When ready, transfer to a blender and pulse on high speed until smooth.
In a separate bowl, mix the egg whites together using an electric mixer. Beat until they become nice and thick, then pour into the blender with the cranberry mixture. Continue pulsing until fully incorporated and then serve alongside the meatballs. Enjoy immediately and refrigerate leftovers in an airtight container for up four days.
Tip: If the meatball mixture is too sticky to roll, let it chill in the fridge for a few minutes to firm up. You can also dip your hands in water beforehand to help moisten it up.
Turkey Apple Meatballs with Cranberry Dipping Sauce
Turkey Apple Meatballs with Cranberry Dipping Sauce
Sophie Viau- Large bowl
- Baking sheet
- Small saucepan
- Blender
- Small mixing bowl
- Electric mixer
For the Meatballs:
- 1½ cup apples, finely chopped
- 1 pasture-raised egg
- ¼ cup almond flour
- 2 T fresh sage, finely chopped
- 2 T fresh parsley, finely chopped
- ½ cup onion, finely diced
- 1 lb ground turkey
For the Sauce:
- 1 cup fresh cranberries
- ½ cup water
- 1 T honey
- ¼ cup orange juice
- 1 t orange peel
- 1 t cinnamon
- 2 eggs whites
- Preheat your oven to 400°F.
- To Make the Meatballs: In a large bowl, combine all the ingredients and mix with your hands. Scoop out a handful of mixture and shape into 15 to 20 meatballs.
- Place the meatballs on a baking sheet and bake for 20-25 minutes, or until they’re fully cooked through.
- Remove from oven and serve with the cranberries and orange sauce.
- To Make the Sauce: In a small saucepan, combine all ingredients except for the egg whites. Bring to a boil and reduce the heat to medium-low, stirring occasionally.
- Heat for about 5-7 minutes, or until the cranberries burst. Remove from heat and transfer to a blender. Mix the sauce on high speed until you obtain a smooth texture.
- In a small bowl, use an electric mixer to beat the eggs whites until thick. Pour the whipped eggs into the cranberry mixture and continue blending until smooth. Serve alongside the meatballs and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Hodgson Mill)
Raw honey (Bee Farms)
Ground cinnamon (Simply Organic)
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