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Fall Balls (Turkey Meatballs With Cranberry Glaze)

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“Herbed Turkey Meatballs with Cranberry-Horseradish Glaze. I made these for a Fall party. These are easy to make ahead for company and then heat n serve”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush stuffing mix in a blender or by other means to make bread crumbs.
  2. Combine and mix: turkey, eggs, sage, and breadcrumbs.
  3. Using a tablespoon, divide mix and form balls, placing on a baking sheet. You will need two sheets (or bake in two batches).
  4. Bake at 350 for approx 25 minutes.
  5. Meanwhile, in a bowl, combine and mix the cranberry sauce, OJ, and horseradish. Add more or less horseradish based on your tastes. I found 4 Tbsp to be perfect- detectable but not hot. That may vary depending on the brand you buy.
  6. When the meatballs are done cooking, you can either top them with the sauce and serve; or cool the meatballs and sauce seperately. I kept mine in the fridge overnight. 15 minutes before serving, I microwaved the sauce for 1 minute to make it more fluid. I poured the sauce over the balls, tossed to coat, and warmed them in the oven for 10 minutes. You can also warm and keep them in a crock pot.

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