rosemary turkey meatballs with orange cranberry sauce
rosemary turkey meatballs with orange cranberry sauce
this feels like the height of luxury: a nest of silky soft sweet potatoes, check. crispy herby turkey meatballs, my favorite meat vehicle? here for it. warmed cranberry sauce brightened with orange zest and honey spooned over top, i’d like a personal serving jar of this, please. it’s the kind of dinner that feels fancy but is actually so unfancy and easy once you orchestrate it’s moving parts. you get to become a dinner conductor with this one, if you will, and the end result is a lovely, omgsogood, wintery symphony.
can’t wait for you to make this one!
rosemary turkey meatballs with orange cranberry sauce
makes: 24-26 meatballs
prep time: 10 minutes
cooke time: 50 minutes
for the meatballs:
2lbs ground turkey
1 onion, diced small
1 egg
2tbsp fresh rosemary, chopped
1tbsp balsamic vinegar
zest from 1/2 an orange
2tsp salt
2tsp black pepper
olive oil for searing
for the orange cranberry sauce:
2c fresh cranberries
1/c honey
juice from 1 orange
zest from 1/2 an orange
pinch of salt
1tsp fresh rosemary
for the sweet potatoes:
3 sweet potatoes, baked and skin removed (stick them in a 425 degree oven for 50 minutes of until soft)
2tbsp ghee
pinch of salt
*if you’re serving the meatballs with mashed sweet potatoes, get the potatoes going in the oven right away.
in a large bowl, combine all ingredients for the meatballs except the oil until combined (your hands are your best tool here; it’s fun!) roll the mixture into balls and set aside on a plate. then, heat a large glug of olive oil over medium-high heat in a no-stick skillet. working in batches, sear all sides of the meatballs until completely cooked through, 5-8 minutes. after each batch, scrape the skillet and remove any charred bits, and add more oil as needed.
meanwhile, heat the cranberries, orange juice, honey, and salt in a saucepan until boiling., once it begins to boil, lower the heat to a simmer and cook for 15 minutes stirring occasionally. *if you prefer a thinner sauce, reduce cook time to 10 minutes. once the sauce is cooked, stir in the zest and rosemary.
once the sweet potatoes have been cooked, remove the skins. using a hand mixer, beat in the ghee and salt until the sweet potatoes are smooth.