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Ingredients
- 1/3 cup Badia 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
- 2 teaspoons Badia Ground Sage
- 3/4 teaspoon Badia Kosher Salt
- 1/4 teaspoon Badia Marjoram
- 1/4 teaspoon Badia Ground Black Pepper
- Parchment paper
- 1 tablespoon Badia Extra Virgin Olive Oil
- 10 ounces store-bought cranberry chutney (optional)
Directions
- 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.
