Cranberry Turkey Meatballs

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  Ground Turkey, 99% Lean(454g)
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  Bread Crumbs, Dry, Plain(120g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Egg, Whole, Large
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  Apple, Granny Smith(240g)
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  Sage, Fresh(23g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  3/4 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Parsley, Fresh
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  Cranberry Sauce, Whole Berry, Canned(240g)
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  Applesauce, Unsweetened, Canned(60g)
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  Maple syrup(30g)
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  Orange Zest
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  Orange Juice, Fresh(15g)

Instructions

1. 1In a large mixing bowl, combine the ground turkey, bread crumbs, olive oil, eggs, apple, sage, garlic powder, onion powder, and parsley. Using your hands or two forks, lightly mix until just combined—do not overmix or compact the meat.
2. 2Roll the mixture into 1½- to 2-inch balls using a small scoop or your hands to portion evenly. You should form approximately 24 meatballs.
3. 3Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches to avoid crowding, add the meatballs and cook for 8–10 minutes, rolling occasionally, until golden brown on all sides and the internal temperature reaches 165°F.
4. 4Transfer the cooked meatballs to a plate. In the same skillet (no need to clean), combine the cranberry sauce, applesauce, maple syrup, orange zest, and orange juice over medium heat. Cook for 3–4 minutes, stirring occasionally, until the sauce is warm and slightly thickened.
5. 5Return all meatballs to the skillet and gently fold into the sauce, coating evenly. Cook for 1–2 minutes more over medium heat until heated through.
6. 6Divide the meatballs and sauce evenly into 4 airtight containers while hot, leaving ½ inch of headspace. Garnish each portion with fresh parsley if desired.
7. 7Allow containers to cool to room temperature (about 30 minutes), then seal and refrigerate for up to 4 days, or freeze for up to 3 months.
8. 8To reheat, thaw overnight in the refrigerator if frozen, then warm in a skillet over medium heat for 4–5 minutes, stirring gently, until heated through to 165°F.