Cranberry Turkey Meatballs

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  1 lbs Ground Turkey, 99% Lean
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  0.5 cup Bread Crumbs, Dry, Plain
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  1 tbsp Olive oil

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

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  1 Egg, Whole, Large(44g)
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  1 cup Apple, Granny Smith
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  1.5 tbsp Sage, Fresh
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  0.8 tsp 3/4 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  Parsley, Fresh
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  1 cup Cranberry Sauce, Whole Berry, Canned
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  0.3 cup Applesauce, Unsweetened, Canned
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  2 tbsp Maple syrup
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  1 Orange Zest(6g)
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  1 tbsp Orange Juice, Fresh

Instructions

1. 1In a large mixing bowl, combine the ground turkey, bread crumbs, eggs, diced apple, fresh sage, garlic powder, onion powder, kosher salt, black pepper, and fresh parsley. Using your hands or two forks, lightly mix until just combined—do not overmix or the meatballs will become dense.
2. 2Roll the mixture into 1½- to 2-inch balls using a small scoop or your hands to portion evenly into 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 8–10 minutes, rolling occasionally, until golden brown on all sides and the internal temperature reaches 165°F when checked with a meat thermometer.
4. 4Transfer the cooked meatballs to a plate. In the same skillet, combine the cranberry sauce, applesauce, maple syrup, orange zest, and orange juice over medium heat. Cook 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 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.
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.