I may be the only one that does this, but I’m always trying to one up my Thanksgiving game. In my mind, anything that is “fallish” is fair game come Thursday afternoon! I’ve come up with a fun little Thanksgiving-ie appetizer (or eat it as a side) with these Harvest Meatballs with Cranberry Sauce. And you are going to want to DIG.IN.
Not only is this a great little treat before you nosh on some serious grub, but it is a great way to use up some leftovers that you may have (cough, cough, cranberry sauce) I really love making meatball recipes because of a few reasons.
- It doesn’t get much easier than rolling up some meat into a ball.
- So easy to transport if you are attending Thanksgiving elsewhere. Store them in a large container or ziplock bag and then pour the sauce over when you get to your destination!
- DUDE, meatballs freeze sooooo well. Freeze them, then come back to them in a couple months when you want to re-live Thanksgiving day!!
I also really dig this recipe because it can easily become a replacement for a turkey. Say it’s just you and your spouse, or you and a friend, or you just don’t want to cook a huge turkey; make these meatballs instead!! Hashtag WINNING.
I personally love my Walnut Cranberry Sauce smothered over the top of them! You can find the recipe for the sauce HERE. (I’m 100% bias). Feel free to use whatever cranberry sauce is your fave or drizzle some gravy over the top. (man, just thinking about it makes me want Thanksgiving NOW) Lets get to the recipe before I drool all over my keyboard!
- 2 lbs ground turkey
- 5 fresh sage leaves, finely chopped (or 1 tbl dried sage)
- 1 egg
- 2 tbl oil or ghee
- 1/2 cup chopped spinach
- 1/2 cup dried cranberries
- Salt and pepper to taste
- Cranberry sauce
- In a large skillet heat up your oil or ghee.
- While the skillet is getting hot, put the turkey, egg, sage, cranberries, salt, pepper, and spinach into a bowl. Mix until everything is well incorporated.
- Roll into balls and place into the skillet. Cook for 5-7 minutes, then roll and cook another 5-7 or until cooked through.
- Remove from stove and pour cranberry sauce all over the top of it!
You can also bake the meatballs instead by placing on a baking sheet and cooking at 375 degrees for 18-20 minutes, flipping half-way through.
These meatballs are wonderful over some sweet potato noodles or made into a breakfast hash using leftover potatoes and whatever veggies you have on hand! I’d love to hear how you would enjoy them! As an appetizer? As the main course? Not until the next day?