Ingredients
Scale
- 1 large Egg
- 1 cup Finely Chopped Yellow Onion
- 3/4 cup Whole-Fat Greek Yogurt
- 2 tablespoons Chopped Fresh Thyme Leaves
- 2 tablespoons Chopped Fresh Sage Leaves
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 pound Ground Turkey (94% lean)
- 1 cup Panko Bread Crumbs
- 1 cup Canned or Homemade Cranberry Sauce
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Pure Maple Syrup
- 2 tablespoons Whole Grain Mustard
- 1 tablespoon Finely Grated Orange Zest
- 2 tablespoons Extra-Virgin Olive Oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the egg, chopped onion, Greek yogurt, thyme, sage, Worcestershire sauce, salt, and pepper. Mix well.
- Add the ground turkey and panko bread crumbs to the bowl. Stir until all ingredients are evenly combined.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.
- In a small saucepan, mix together the cranberry sauce, apple cider vinegar, maple syrup, mustard, and orange zest. Cook over medium heat until heated through.
- Brush or spoon the cranberry glaze over the meatballs.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and lightly browned.
- Serve warm and enjoy!
Notes
These meatballs can be served with mashed potatoes, rice, or a green salad, and can also be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg