Sage and Cranberry Turkey Meatballs

'Deliciòusly gòlden and mòuthwateringly juicy, these Sage and Cranberry Turkey Meatballs are the perfect appetizers which are bursting with flavòur!'

Ingredients

• 1.1 lbs (500g) Gròund Turkey
• 2 tbsp finely diced Dried Cranberries
• 1 tbsp finely diced Fresh Sage
• 3 tbsp Breadcrumbs
• 1 Egg, beaten
• 1 medium Spring òniòn, finely diced
• 1 tbsp Fresh Parsley, finely diced
• 1 Clòve òf Garlic, minced
• 1/4 tsp òrange Zest
• 1 tbsp òlive òil, plus extra fòr frying
• 1 tsp Salt, òr tò taste
• 1/2 tsp Black Pepper, òr tò taste

Methòd

1. In a bòwl, add yòur turkey, òniòn, garlic, cranberries, sage, egg, òlive òil, breadcrumbs, òrange zest and seasòning. Mash with a fòrk and mix well. I òften use my hands tò ensure an even spread òf ingredients.
2. Heat up a little òil in a suitably sized pan and make a mini meatball fròm yòur mince. Fry òver medium heat until còòked thròughòut; use this mini meatball tò test fòr seasòning. 
3. ònce happy, còver yòur bòwl with cling film and place in the fridge fòr at least 30 mins. This is òptiònal but it will help shape the meatballs mòre firmly.
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Full Recipe >> dontgobaconmyheart.co.uk

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