Despite living in Australia, we celebrate Canadian Thanksgiving with our friends thanks to two of them spending a number of years working in Vancouver. While these turkey meatballs are no competition to the amazing roast turkey and myriad of sides our friends serve up, these meatballs do happen to make for super easy mid-week meal prep!
Ingredients (serves 2-4 depending on size)
- 500g turkey mince
- 1 piece stale bread (I use gluten free bread and it works well) OR 1/3 cup breadcrumbs
- 1 egg
- 1/8 cup cranberries
- herbs of your choice – I use 1/2 tablespoon each of fresh parsley, dill, chives and rosemary from our herb garden! But if you’re on a budget, just dried parsley is totally fine!
If you need to make these on a bigger scale, this recipe can easily be doubled or tripled by multiplying all of the quantities.
- Preheat the oven to 180*C and line a tray with baking paper.
- Place the bread in the food processor and process until crumbed. Add the egg, herbs and mince and process until well combined.
- Place 2-3 tbsp of mixture on your palm and flatten, then place 3-4 cranberries in the middle, then close the mixture over the top before rolling. Roll the mixture into small meatballs and allow to set in the fridge for 20-30 minutes.
- Heat a large fry pan over a medium heat and add 1 tbsp olive oil. Add the meatballs, flatten slightly with the back of a spatula, and brown both sides (don’t need to cook through).
- Transfer the browned patties to the oven tray and bake until cooked through (about 10 minutes or so).
- Serve with your choice of greens (or in this case, lettuce with red sorrel from the garden, with cauliflower roasted with a sprinkle of aged parmesan).