Fody’s Turkey Meatballs with BBQ Cranberry Sauce

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 15 minutes

Makes 5 servings

Description of Fody’s Turkey Meatballs with BBQ Cranberry Sauce

These turkey meatballs are a perfect holiday appetizer, served in a deliciously flavorful BBQ cranberry sauce. They’re super easy to make too! The meatballs come together simply in one bowl and bake, while the three-ingredient sauce heats up on the stove.

Ingredients for Fody’s Turkey Meatballs with BBQ Cranberry Sauce

  • 1 lb. 90% lean ground turkey
  • ¼ grated pecorino romano or parmesan cheese
  • ½ cup gluten-free breadcrumbs
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp dried basil
  • ¼ cup fresh parsley, finely chopped, divided
  • 1 egg
  • 2 tsp Dijon mustard
  • 2 tbsp Fody’s Garlic Infused Olive Oil
  • 1 cup Fody’s Original BBQ Sauce
  • ½ cup canned cranberry sauce
  • 2 tsp brown sugar

            Directions for Fody’s Turkey Meatballs with BBQ Cranberry Sauce

            1. Preheat oven to 375 degrees F. Line a large baking tray with parchment paper.
            2. To a large mixing bowl, add ground turkey, cheese, breadcrumbs, salt, pepper, basil, 3 tbsp of the finely chopped parsley, egg, and Dijon mustard. Gently mix to fully incorporate.
            3. Form mixture into meatballs, arranging them into rows on the parchment paper. You’re looking to make 20 meatballs, and they’ll be 1 to 1 ½ inches thick. Gently brush meatballs with garlic oil to top surface of meatballs. Bake for 15-17 minutes, until cooked through.
            4. Meanwhile, add BBQ sauce, cranberry sauce, and brown sugar to a small saucepan over medium-low heat. Stir well and bring to a gentle simmer then cook 2-3 min, breaking up chunks of cranberry sauce. Remove from heat and very carefully blend using an immersion blender or blender if desired, for a smoother sauce. Gently toss meatballs in sauce to coat. Serve any remaining sauce as a dipping sauce. Place onto toothpicks for serving, or transfer to a serving plate and sprinkle with remaining 1 tbsp chopped parsley.

                About the Chef

                low-fodmap-food-blogger-dede-wilson

                Janet Gronnow

                Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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                Garlic-Infused Olive Oil
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