High-Protein Cranberry Turkey Meatballs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Low-Fat, Gluten-Free, Keto-friendly
Ingredients
Scale
- 1 lb lean ground turkey (93% lean is recommended)
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup almond flour or breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
Instructions
- Oven Preparation: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent the meatballs from sticking during the cooking process.
- Mixing the Ingredients: In a large mixing bowl, combine the ground turkey, chopped dried cranberries, almond flour, beaten egg, minced garlic, parsley, onion powder, salt, and pepper. Use your hands or a large spoon to mix until all ingredients are evenly distributed, but be careful not to overwork the meat.
- Shaping the Meatballs: Scoop about 1.5 to 2 tablespoons of the mixture and roll it between your palms to form a ball roughly the size of a golf ball. You should be able to make approximately 16 to 20 meatballs. Place them on the prepared baking sheet, leaving a bit of space between each one.
- Baking to Perfection: Place the baking sheet in the center rack of the oven. Bake for 18 to 20 minutes, or until the meatballs are golden brown on the outside and the internal temperature reaches 165°F (74°C). If you want a crispier exterior, you can broil them for the last 2 minutes of cooking.
- Resting: Remove the meatballs from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and tender.