Turkey Meatballs with Cranberry Chutney
Turkey Meatballs with Cranberry Chutney will become your new go-to recipe! You can serve these as one of your New Years Eve appetizers, Thanksgiving appetizers, or as a main course for a meal.
Yay for the New Year! It’s not here yet, but we are soooo close to 2019, I can’t believe it!
As you’re closing out 2018 and welcoming in 2019 might I suggest you make this easy turkey meatballs with cranberry chutney recipe? It’s a perfect appetizer and finger food recipe.
You don’t even have to make the meatballs to go along side this spicy cranberry sauce (although, I HIGHLY recommend it, the meatballs are seriously delish); instead, you can use this chutney recipe for a holiday cheeseboard alongside crackers and a spread of cheese. This is such a versatile recipe, I love it!
I should let you know that both the turkey meatballs AND the cranberry chutney have orange zest… talk about the most perfect holiday pair, cranberry + orange.
And before I forget, have you made my cranberry cilantro dip? Yeah, it’s amazing.
I’m guessing a handful of you are shaking your head thinking, “What is chutney?!”
Chutney is a spicy condiment or relish made with fruits (in this case, cranberries), spices, vinegar, and sugar.
Rather than being pureed, chutney’s contain pieces of fruit. Chutney originated from India.
How to make Cranberry Chutney
In a skillet over medium heat add vegetable oil. Once the oil is shimmering (meaning, it’s HOT), add the shallot, ginger, and mustard seeds.
Cook this for about 1-2 minutes or until the shallot has softened. Next, add the fresh cranberries, sugar, water, and orange zest. Bring everything to a boil and then reduce the heat to low and simmer.
Cook this mixture for about 10 minutes or until the sauce has thickened.
Pro tip: As cranberries cook they will “pop.” Be aware of this! I find it helpful to keep the skillet towards the back burner.
Now lets make some easy turkey meatballs.
Turkey Meatballs ingredients
- Ground turkey
- garlic cloves
- fresh parsley
- orange zest (so good!!)
- salt & pepper
- egg (helps bind the meatballs together)
- bread crumbs (helps give structure and binds the meatballs together)
Combine the above ingredients in a large bowl and mix until everything is combined.
Portion into small 1-1 1/2 inch balls and bake until cooked through, about 15-20 minutes.
Pro tip for making meatballs: Use a small cookie scoop to portion out the meat. Once the meat is portioned out, go back and roll them into nice round balls. It saves so much time if you do it this way!
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Turkey Meatballs with Cranberry Chutney
- 1 lb ground turkey
- 2 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 2 tablespoons fresh parsley finely minced
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg lightly beaten
- 1/2 cup dry breadcrumbs
- 3 teaspoons vegetable oil
- 1 shallot minced
- 3 teaspoons freshly grated ginger
- 1 teaspoon yellow mustard seeds
- 3 cups fresh or frozen cranberries
- 1 cup light brown sugar packed
- 3/4 cup water
- 1 tablespoon orange zest
- 1 tablespoon cider vinegar
- Preheat oven to 350°F. Line with a silicone baking mat or parchment paper. Set aside.
- Place all of the ingredients in a large bowl, mix until everything is evenly incorporated.
- Shape into 28-30 1-inch meatballs.* Place meatballs on the baking sheet.
- Bake for 15-18 minutes. Serve with cranberry chutney.
- In a skillet over medium heat add the vegetable oil. Once the oil is shimmering add the shallots, ginger, and mustard seeds. Cook until the shallot has softened, about 1 minute.
- Stir in the cranberries, sugar, water, and orange zest. Stir to combine. Bring to a boil, once it begins to boil reduce the heat to low and simmer. Cook until the cranberries have broken down and the mixture has thickened about 10 minutes. Stirring occasionally. Note, the cranberries will begin to "pop."
- Remove from cranberry chutney from the heat and stir in the cider vinegar.
- Serve the sauce with the turkey meatballs.
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