I adore Thanksgiving, as it’s probably my favorite holiday for food. You know what you’re getting: turkey, stuffing and cranberries in some form or another. You can add or subtract to that magical combination, but those three things are always somewhat in play. And while in November and December, I really can’t get enough of that combination… I long for the absence come January. I mean, you could throw turkey dinners together throughout the year, but it just seems, well, odd.

Well not anymore. On Saturday night we threw tradition out the door and decided to have invite the elusive bird off our roof and into our kitchen in January, but in meatball form! I’d been dying to try out this recipe from The Meatball Shop Cookbook but had held off through the holidays. But when searching for a meal that Miss L could help me make for visiting Mom & Dad L, I decided to round up the ingredients for this recipe and give it go!

Mr. M’s review might just sell you on it: “It’s a mini Thanksgiving meal in each little meatball!”

Miss L loved helping me make them too… and dinner preparation is 100x easier (and way more fun!) when she has a way to help out! (p.s. her kitchen helper was made by Dad L from these plans)

So if you love Thanksgiving like I do… try out these meatballs and sigh from November living all year round!

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Ingredients

• 2 tbsp. olive oil
• 2 lbs. ground turkey
• 2 cups garlic croutons or stuffing cubes
• 1 cup dried cranberries
• 2 large eggs
• ¼ cup bread crumbs
• 2 tbsp. chopped fresh sage
• 2 tsp. salt
• Pinch of ground cinnamon

Instructions

1. Coat a 9×13 glass baking dish evenly with the olive oil and preheat the oven to 450°F.
2. Gently mix the two eggs in the bowl, then add the rest of the ingredients in a large mixing bowl by hand until thoroughly incorporated.
3. Use a small ice cream scoop or a spoon to gather enough to make a firm meatball 1½ inches in diameter. Arrange them tightly in the prepared baking dish to form a grid.
4. Cook them for 20 minutes, or until the meatballs are firm and the interior measures 165°F. Allow them to cool for 5 minutes in the dish before serving.

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