Turkey, Sweet Potato and Sage Meatballs with Cranberry Chutney

Simple to make,  comprised of the most humble ingredients, but full of beautiful nostalgic Thanksgiving flavors. Slightly sweet, fragrant, crispy on the outside, and moist on the inside. I will definitely be making these again!

I kept the flavors simple here, and *confession* this may be the only savory dish I have made in years that had no garlic OR onion. I often find myself thinking: “You know what would make this better? Garlic!” But not this time. The subtle sweet potato and sage flavors just couldn’t compete. Against all of my instincts – I put down the garlic press. I stepped away from the onions. It was hard folks. I love me some garlic. I digress. Back to the recipe.

These are a healthy treat at only 200 cals for 7 small meatballs. The fat content is kept quite low by baking instead of frying, and bonus – no pesky oil spots to clean! I spritzed the top of each meatball with my favorite cooking spray and it acted as a “faux-fry” in my oven. The finished product was a glistening, crispy meatball that could have passed for pan fried any day.

I served these with a spinach and apple salad, and some home made biscuits. Yum!

Ingredients:

  • 1 package (1.25 lbs) of 97% lean ground turkey breast
  • 1/3 cup plain breadcrumbs
  • 1 medium sized sweet potato (peeled and grated)
  • 2 eggs
  • 4-6 fresh sage leaves (sliced into a fine chiffonade)
  • 1 and 1/2 tsp Poultry seasoning (Not the powdery stuff! You want the kind with discernible herbs)
  • 1/4 tsp Celery salt
  • 1 tsp Sea salt
 There should be two eggs in that photo. Oops! I added another when I started mixing.

Directions:

Peel and grate the sweet potato, and use your hands to squeeze out the extra moisture before adding it to a large mixing bowl.

Add remaining ingredients

Preheat your oven to 400 degrees and spray a large cookie sheet with your favorite cooking spray

The key to moist, tender meatballs is to not overwork the ground meat. Instead of kneading the mixture like dough, you’re going to want to use your hands and gently fold the ingredients from bottom to top until the goodies are evenly distributed, and the meat will hold together.

Form the meatballs one tablespoon at a time and arrange on your sheet pan at least 1/2″ apart. (I used my old-but-handy metal coffee scoop here, and the recipe yielded exactly 42 uniform meatballs).

Spritz the top of the meatballs with cooking spray, and bake at 400 degrees for about 40 minutes, or until meatballs are cooked through (it depends on your oven here) I opted to add the extra step of putting these under the broiler for 2-3 minutes for some extra color, but this step is completely optional.

Nutrition Information:

Recipe serves 6. Serving size is 7 tablespoon sized meatballs.

Calories:198 – Carbs: 8g – Fat: 9g – Protein: 22g -Sugar: 2g –  Fiber: 1g

Recipe notes:

I went ultra simple with the recipe for the cranberry chutney.  I simply followed the directions on the back of my package of fresh cranberries. Or you can visit: http://simplyrecipes.com/recipes/cranberry_sauce/ for step by step instructions.


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