Herbed Turkey Meatballs

With thanksgiving just around the corner, we decided to make this weeks focus turkey and discovered the perfect recipe with thanks to SpoonForkBacon.  A festive special or Sunday lunch staple, the herbed turkey meatballs and cranberry BBQ sauce recipe is perfect for using up any Sunday roast or Christmas day leftovers, or just a great simple recipe for cooking with the kids. A twist on classic yule time flavours, this contemporary festive feast still delivers the sweet tang of cranberry with the home comforting smell of roast turkey, whilst defying the classic Thanksgiving meal set up, this recipe is definitely one we are Thankful for!

455g turkey (minced or ground)
1/3 cup oats
1 egg, lightly beaten
1 garlic clove, minced
2 tablespoons worchestershire sauce
2 tablespoons sage, (dry herbs or fresh)
1 tablespoon rosemary, (dry herbs or fresh)
1 tablespoon thyme, (dry herbs or fresh)
1 tablespoon chives, thinly sliced
salt and pepper to taste

Cranberry BBQ Sauce:
340g cranberries
½ cup orange juice
¼ cup molasses
3 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons chipotle paste
1/2 cup ketchup
2 tablespoons apple cider vinegar
¾ teaspoon cinnamon


Preheat oven to 190°C. Place all ingredients for the turkey meatballs in a large mixing bowl and mix together until combined. Season with salt and pepper.

Take two tablespoons of the mixture and form into a meatball. Place onto a lightly greased baking sheet and repeat until all of the turkey mixture has been used.

Bake for 20 to 25 minutes or until lightly browned and completely cooked through.

For the sauce: Place first six ingredients into a saucepan and stir. Bring the mixture to a simmer, over medium to medium-low heat.

Once the cranberries begin to macerate, about 10 minutes, stir in the remaining ingredients. Simmer for 30 minutes, stirring occasionally until the sauce has thickened and reduced by 1/3. Serve with meatballs.

Enjoy! & Happy Turkey Day.