Herbed Turkey Meatballs

I have been meaning to making these meatballs for a while now. Finally I got around to it and wished I had made them sooner. They are wonderful, full of flavor, easy to make and a huge hit with us. These are not only a great meal, but would be a great holiday appetizer!


1 tbsp unsalted butter
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
1 lb ground turkey
1 cup fresh bread crumbs, or panko
1/4 cup pumpkin puree, or 1 egg
2 tbsp fresh oregano, minced
1/2 tsp poultry seasoning
2 tbsp fresh parsley, minced
1/2 tsp kosher salt
1/4 tsp black pepper
2/3 cup orange juice
1 shallot, minced
1 cup fresh or frozen cranberries
1/4 cup sugar

Preheat the oven to 425 degrees, and lightly oil a baking sheet.
In a small skillet, melt the butter over medium heat. Add the onion and celery, and cook until softened, about 4-5 minutes. Remove from heat and cool to room temperature.
In a large bowl, combine the celery and onion, turkey, bread crumbs, pumpkin puree, oregano, poultry seasoning, parsley, salt, and pepper. Gently mix to incorporate with your hands. Using a cookie scoop, form the mixture in meatballs, and arrange them on the baking sheet.
Bake 10 minutes, until cooked through.
Meanwhile, make the cranberry sauce. combine the orange juice, shallot, cranberries, and sugar in a medium skillet. Cook over medium heat, until the cranberries pop and the mixture begins to thicken slightly, about 5 minutes.
Serve the meatballs with the cranberry sauce.


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