Ingredients
Scale
- 1 pound ground turkey (preferably 85% or 93% lean)
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup dried cranberries, finely chopped
- 2 cloves garlic, minced
- 1/4 cup yellow onion, very finely diced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing the pan)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- In a large mixing bowl, combine the ground turkey, panko breadcrumbs, beaten egg, and chopped dried cranberries.
- Add the minced garlic, finely diced onion, sage, thyme, rosemary, salt, and black pepper to the bowl.
- Using clean hands or a sturdy spoon, gently mix all the ingredients together until they are just combined. Avoid overworking the meat, as this can make the meatballs tough.
- Scoop about 1 to 2 tablespoons of the mixture and roll it between your palms to form a ball about the size of a golf ball. Repeat until all the mixture is used.
- Place the meatballs on the prepared baking sheet, leaving about an inch of space between each one.
- Slide the tray into the oven and bake for 18 to 20 minutes. The meatballs should be browned on the outside and reach an internal temperature of 165°F (74°C).
- Remove from the oven and let them rest for 5 minutes before serving to allow the juices to redistribute.
- Cook Time: 30 minutes