Turkey Meatballs with Sage and Cranberries

Ingredients for Turkey Meatballs with Sage and Cranberries

• 50g pine nuts

• 450g ground lean turkey

• 1 large egg, beaten

• 110g fresh whole-wheat breadcrumbs, soaked in 30g skimmed milk

• 120ml finely chopped onion

• 1/3 cup packed Swiss chard, spinach or rocket, finely chopped

• 40g dried cranberries, chopped

• 2 tablespoons grated Parmesan

• 1 1/2 tablespoons finely chopped fresh sage

• 3/4 teaspoons kosher or sea salt

• 1/4 teaspoons ground marjoram

• 1/4 teskedar svartpeppar

• Parchment paper

• 1 matsked olivolja

• 275g store-bought cranberry chutney (optional)

How to make Turkey Meatballs with Sage and Cranberries

Heat a small pan over medium heat; add pine nuts and stir until aromatic and light brown, a few minutes. In a bowl, combine all ingredients from turkey through pepper, being careful not to overmix. Cover and chill for at least 2 1/2 hours. (Chilling will help meatballs keep their shape while cooking.) Heat oven to 400°. Line a biscuit sheet with parchment paper; brush paper with oil. Roll meat into 1-inch balls; place on baking sheet 1/2 inch apart. Bake until balls are brown and bounce back to the touch, and internal temperature reaches 165°, 10 to 15 minutes. Remove; let rest. Serve warm with chutney, if desired. DO AHEAD: These savory bites can be made up to 48 hours in advance. Store, covered, in the fridge; reheat at 121°C for 15 minutes.

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