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.
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
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, 1/3 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.
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.
Bake the meatballs until cooked through (and a thermometer registers 165 degrees F), 15 to 18 minutes.
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.
Love this recipe! Easy to fix and tastes great.