Recipe by Rachael Ray
- 6 to 8 as a starter or 4 as an entréeServings
3/4 cup (loosely packed) plain stuffing bread cubes (such as Pepperidge Farm)
1/2 to 3/4 cup turkey or chicken stock
1 lb. ground turkey
About 3 tbsp. grated onion with juices
Salt and coarsely ground black pepper
1/4 cup (a small handful) fresh sage leaves, chopped
A few sprigs of fresh thyme, leaves stripped and chopped, or 1 scant tsp. dried thyme
1/4 cup (a small handful) fresh flat-leaf parsley leaves, finely chopped
1 large egg yolk
About 1 loose tbsp. fresh lemon zest or 1 tsp. dried lemon zest
1 tsp. (1/3 palmful) celery seeds
Cooking spray for spraying, or vegetable oil for brushing
1 bottle (12 oz.) chili sauce (such as Heinz or Bennetts)
1 can (14 oz.) cranberry sauce (not whole berry), sliced
Fresh chives or scallions, finely chopped, for serving
1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. In a food processor, pulse the stuffing cubes to make breadcrumbs. Transfer to a small bowl. Stir in the stock. Let stand until the crumbs soften, 3 to 5 minutes.
3. Place the turkey in a medium bowl. Add the onion with juices. Season well with salt and pepper. Mix in the herbs, egg yolk, lemon zest, celery seeds, and moistened breadcrumbs.
4. Roll the mixture into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or lightly brush with oil. Roast the meatballs, turning once, until browned and cooked through, 18 to 20 minutes.
5. In a large saucepan, cook the chili sauce and cranberry sauce over medium heat, stirring often, until melted. If the sauce seems thick, add a little water or stock.
6. In a large bowl, toss the meatballs and sauce. Top the meatballs with chives.