Cranberry Cheddar Meatballs
- 1 lb. lean sweet Italian turkey sausage
- ⅓ cup fresh cranberries, chopped
- 1 cup grated sharp white cheddar cheese
- 2 Tbsp. minced shallots
- 1 Tbsp. Dijon mustard
- 1 tsp. baking powder
- ½ cup whole wheat breadcrumbs
- Salt, to taste
- Black pepper, to taste
- 2 cups fresh cranberries, whole
- 8 oz. crushed pineapple
- ½ cup 100% orange juice
- Granulated sugar, to taste
Directions1. Preheat the oven to 350°F and line a baking sheet with foil. 1. Combine sausage, ⅓ cup chopped cranberries, cheddar cheese, shallots, Dijon mustard, baking powder, breadcrumbs, salt and pepper in a large bowl and mix together with a spatula or your hands until the ingredients fully incorporated. 1. Roll the mixture into balls and place on the baking sheet. Bake for 25 minutes. 1. While meatballs are baking, prepare cranberry sauce: Place 2 cups cranberries, crushed pineapple and orange juice in a medium sauce pan. Bring mixture to a boil and then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally. 1. When cranberries burst, smash with a spoon until desired texture is reached. Add sugar, to taste, and allow to cook for an additional 10-12 minutes. 1. Transfer sauce to a serving bowl and serve with meatballs.
Thawed frozen cranberries can be used in place of fresh cranberries.
For dairy free: Use Daiya® Cheddar-Style Shreds in place of white cheddar cheese. For gluten free: Use gluten free breadcrumbs in place of whole wheat breadcrumbs.
Calories 240, Total Fat 11g (Saturated 4.5g, Trans 0g), Cholesterol 55mg, Sodium 400mg, Total Carbohydrate 21g (Dietary Fiber 3g, Sugars 5g), Protein 15g, Vitamin A 2%, Vitamin C 17%, Calcium 12%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsWinter Thanksgiving Snack New Year's Gluten Free Fall Dairy Free Christmas Baking Appetizer