Cranberry Turkey Meatballs

So quick! So sweet n' tasty! An appetizer hit at any party. Make-ahead tip: freeze cooked meatballs in Ziplock bags for up to one month. Thaw in refrigerator then heat in sauce and serve. Sauce can be made ahead too. Store sauce in glass jar, in fridge, for up to one week.

For easy cooking instructions, watch Heidi make Diestel Turkey Cranberry Meatballs.

Prep Time

10 mins
Cooking Time

12 mins
Serves

64 (1/2 oz.) meatballs

Ingredients

Meatball Ingredients:

organic-frozen-dark-ground-turkey

1 lb. Diestel Ground Turkey
1 lb. Diestel Italian Sausage

Sauce Ingredients:

1-16 oz. can cranberry sauce
1-12 oz. jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 Tbsp. soy sauce
2 Tbsp. red wine vinegar
1 tsp. red pepper flakes

Directions

Meatball Directions:

Mix together well.
Shape into 64 meatballs (1/2 oz. each).
Place on cookie sheet and bake at 425º F for 12 minutes or until no pink in center remains.

Sauce Directions:

Stir together in suacepan.
Bring to a boil.
Reduce heat, add meatballs and heat through.

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