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I whipped up these turkey and cranberry balls one evening while trying to jazz up my Christmas dinner leftovers. Something magical happened when I combined juicy turkey with sweet cranberries and crispy stuffing. They've been a hit at every holiday gathering since—my guests always ask for more. It's become my go-to trick for fuss-free festive bites.
Delightful Holiday Appetizers
I really love this recipe because it's so easy and practical. The turkey stays tender, the cranberries add their sweet kick, and the stuffing brings that comforting taste we all crave during the holidays. When I have people over, I can make these ahead of time, which gives me more time to hang out with my guests.
My Holiday Shopping List
- Ground turkey: 450g of fresh turkey from my local butcher
- Homemade stuffing: 2 cups lovingly prepared
- Cranberries: Half a cup of my favorite organic ones
- Broth: 60ml of my homemade chicken stock
- Egg: One nice farm egg
- My herbs: A fragrant mix of dried sage and thyme
- Seasoning: Sea salt and freshly ground black pepper
- Butter: 60ml of melted unsalted butter for crispiness
My Step-by-Step Approach
- Getting the mixture ready
- I start by moistening my stuffing with broth so it's nice and soft. In my big bowl, I mix my turkey, cranberries, egg, herbs, and stuffing until everything's well combined.
- Shaping the balls
- I make my little meatballs with slightly damp hands so the meat doesn't stick. I place them on my baking sheet lined with parchment paper.
- The perfect bake
- My oven's preheated to 190°C, I brush my meatballs with melted butter so they'll brown nicely, then I bake them for 20-25 minutes.
- Tasty presentation
- I arrange my meatballs on a pretty plate decorated with fresh rosemary and put my homemade cranberry sauce on the side.
My Special Touches
Sometimes I throw in some crushed pecans to the mix for an irresistible crunch. For my vegetarian friends, I swap the turkey for chopped mushrooms and plant protein. The trick is tailoring the recipe to everyone's taste while keeping that festive spirit.
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For Later Enjoyment
I often keep my meatballs in an airtight container in the fridge for up to 3 days. To warm them up, I pop them in the oven for 10-15 minutes at 175°C covered with foil so they stay moist. In the microwave, it's 1-2 minutes under a lid and they taste just like fresh.
Frequently Asked Questions
- → Can these meatballs be prepped ahead?
- Yes, you can make and freeze them before cooking. It’s great for saving time during the holidays. Thaw them in the fridge before cooking.
- → What’s the best way to serve them?
- Serve them hot with cranberry sauce or gravy. They’re great as a main dish or a fun holiday appetizer.
- → Can other meats be used?
- Yes, you can swap turkey for ground chicken. You’ll still get a tasty and similar texture.
- → How do I know if they’re cooked through?
- The meatballs should have a golden crust outside and fully cooked meat inside. Slice one open to check.
- → What should I do with leftovers?
- Keep leftovers in the fridge for 3-4 days. Reheat them in the oven or microwave, or enjoy them cold.