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Ingredients
- 1/3 cup pine nuts
- 1 pound ground lean turkey
- 1 large egg, beaten
- 1 cup fresh whole-wheat breadcrumbs, soaked in 1 ounce skim milk
- 1/2 cup finely chopped onion
- 1/3 cup packed Swiss chard, spinach or arugula, finely chopped
- 1/3 cup dried cranberries, chopped
- 2 tablespoons grated Parmesan
- 1 1/2 tablespoons finely chopped fresh sage
- 3/4 teaspoon kosher or sea salt
- 1/4 teaspoon ground marjoram
- 1/4 teaspoon black pepper
- Parchment paper
- 1 tablespoon olive oil
- 10 ounces store-bought cranberry chutney (optional)
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
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 cookie 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 250°F for 15 minutes.
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