High-Protein Cranberry Turkey Meatballs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Gluten-Free Option
Ingredients
Scale
- 1 lb lean ground turkey (93% lean is recommended)
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg, lightly beaten
- 1/4 cup yellow onion, very finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes the cleanup process much easier once you are finished cooking.
- In a large mixing bowl, combine the ground turkey, chopped cranberries, breadcrumbs, beaten egg, minced onion, garlic, parsley, salt, pepper, and onion powder. Use your hands or a sturdy spatula to mix everything together until just combined. Be careful not to overwork the meat, as this can lead to tough meatballs.
- Scoop about 1.5 to 2 tablespoons of the mixture at a time and roll it between your palms to form a ball roughly the size of a golf ball. You should end up with approximately 16 to 20 meatballs. Place them on the prepared baking sheet, leaving about an inch of space between each one.
- Place the baking sheet in the center rack of the oven and bake for 18 to 20 minutes. The meatballs are done when they are slightly golden on the outside and the internal temperature reaches 165°F (74°C) on a meat thermometer. Once finished, remove them from the oven and let them rest for 5 minutes before serving.