I LOVE a good meatball. They are a fun, easy way to flavor ground meat and you can get pretty creative with them. I like to use lean ground turkey in meatballs because it makes them light, lean and guilt free! This recipe is dairy-free, very healthy, full of flavor and SUPER moist. The sweet onions and the apples really help keep the meat moist so you don’t have to add additional fat in the form of cheese or oil.
The combination of turkey, cranberries and spices remind me of fall, specifically Thanksgiving time. These pretty little balls pack a lot of flavor and have a lot fewer calories than a typical Thanksgiving meal will cost you- so it’s a win!
1/3 cup Panko breadcrumbs
1/3 cup unsweetened almond milk
1 lb ground turkey breast (lean)
1 egg, beaten
1 tablespoon sriracha
1/4 tsp sea salt
3/4 cup well chopped arugula
1/3 cup chopped sweet onion
1/3 cup chopped dried cranberries
1/3 cup chopped apple (I use Fuji)
1/4 tsp black pepper
1tsp dried oregano
1tsp dried sage
1tsp dried thyme
1 tsp fennel seed
Heat oven to 400 degrees. Prepare a baking sheet: covered with tin foil and spray with cooking spray. In a large bowl, mix together the breadcrumbs and almond milk until absorbed, followed by the beaten egg. Then add all other ingredients. Mix together until just combined- this works best if you use your hands! Don’t over mix. Shape mixture into golf ball sized meatballs and place on prepared baking sheet. Bake in heated oven for 16 minutes (or until cooked through and browned on top). If they don’t brown after 16 minutes, I’ll pop them under the broiler for a minute, but if you do this make sure to keep a close eye on them!