Delicious turkey meatballs are paired with this flavorful and easy to make cranberry chutney. Whether you're making this for dinner or as an appetizer, everyone is bound to love it!
prep time 10mins
cook time 30mins
total time 40mins
author: Salt & Baker
1/4cupyellow onionfinely chopped
2tablespoonsfresh parsleyfinely minced
3teaspoonsfreshly grated ginger
1teaspoonyellow mustard seeds
3cupsfresh or frozen cranberries
1cuplight brown sugarpacked
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.
*I use a small cookie scoop to portion out the meatballs. I'll scoop the meatballs, then go back and roll each of them so that they're all nice and round. Makes it so much faster!