Cranberry-Orange-Glazed Turkey Meatballs

Cranberry-Orange-Glazed Turkey Meatballs

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From: Diabetic Living Magazine, Winter 2019

Ground turkey and bulgur form the base of these healthy Thanksgiving-themed meatballs, which are tossed in a tangy cranberry-sauce glaze. Serve these on a platter or keep them warm in a slow cooker.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 tablespoon olive oil
  • 2 medium carrots, finely chopped
  • 1 stalk celery, finely chopped
  • ½ cup finely chopped onion
  • 1 cup reduced-sodium chicken broth
  • ⅓ cup water plus 2 tablespoons, divided
  • ½ cup bulgur
  • 2 eggs
  • 1½ teaspoons ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1¼ pounds ground turkey
  • 1 cup canned whole-berry cranberry sauce
  • ⅓ cup orange juice
  • 2 teaspoons cornstarch
  • ⅛ teaspoon cayenne pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender-crisp, 4 to 5 minutes. Add broth, ⅓ cup water, and bulgur. Bring to a boil. Reduce heat, cover, and simmer until the bulgur is tender and the liquid is absorbed, 10 to 12 minutes. Transfer to a large bowl and let cool for 5 minutes, stirring occasionally.
  3. Whisk eggs, coriander, salt, and pepper in a small bowl. Add the egg mixture and turkey to the bulgur mixture; mix well. Shape into 30 meatballs, about 2 tablespoons each. Place on the prepared pan.
  4. Bake the meatballs until cooked through (and a thermometer registers 165°F), 15 to 18 minutes.
  5. Meanwhile, combine cranberry sauce, orange juice, cornstarch, cayenne, and the remaining 2 tablespoons water in a large pot over medium heat. Cook, stirring constantly, until the sauce is thickened and bubbly, about 5 minutes. Add the meatballs to the sauce and stir gently to coat (see Tip).
  • Tip: To keep meatballs and sauce warm for serving, transfer to a 5- to 6-qt. slow cooker and use the "keep warm" setting.
  • To make ahead: Prepare through Step 4; cover and refrigerate for up to 2 days. To serve, reheat meatballs and finish with Step 5.

Nutrition information

  • Per serving: 197 calories; 7 g fat(2 g sat); 2 g fiber; 20 g carbohydrates; 14 g protein; 19 mcg folate; 79 mg cholesterol; 11 g sugars; 2,188 IU vitamin A; 6 mg vitamin C; 33 mg calcium; 1 mg iron; 356 mg sodium; 268 mg potassium
  • Nutrition Bonus: Vitamin A (44% daily value)
  • Carbohydrate Servings:

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