Gobble Gobble Turkey Meatballs
Makes about two dozen
2 tbsp. olive oil
2 lb. ground turkey
2 c. garlic croutons (recipe below) or stuffing cubes
1 c. dried cranberries
2 lg. eggs
¼ c. bread crumbs
2 tbsp. chopped fresh sage
2 tsp. salt
Pinch of ground cinnamon
1. Preheat oven to 450°. Drizzle olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
2. Combine ground turkey, croutons, cranberries, eggs, bread crumbs, sage, salt, and cinnamon in a large mixing bowl and mix by hand until thoroughly incorporated.
3. Roll the mixture into golf ball-size meatballs, packing the meat firmly. Place the balls in the prepared baking dish, lining them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should touch.
4. Roast 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°.
5. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Makes six cups
1 lg. loaf stale country bread, crusts removed
1 garlic clove, minced
1 c. fresh oregano, finely chopped
¼ c. olive oil
1. Preheat the oven to 375°.
2. Tear the bread into bite-size pieces and place in a large bowl. Add garlic and oregano and drizzle with olive oil. Toss gently to combine and season with salt.
3. Place the croutons on a large, rimmed baking sheet and bake 20 minutes. Stir and continue to bake until the croutons are golden brown and crunchy, checking and stirring every 5 minutes.
To see how chef Daniel Holzman makes this recipe, watch our video. And if you’re hungry for more Meatball Shop action, check out the recipes for kabocha squash salad, ginger cookies, and a modernized hot toddy. Or just buy the cookbook, $28.