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–+ servings

Cranberry Turkey Meatballs

I made this a few days after Thanksgiving using leftover cranberry relish we had. Let me tell you that these were so amazing that if I could, I would have eaten a dozen of these meatballs in one sitting!
I wanted to carry the Thanksgiving theme so I used mashed potatoes as my side. OMGosh these were so good...I may have already mentioned that. Of course you don't need to have these just around Thanksgiving time. Have the Thanksgiving feelings all year round!
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Prep Time 20 minutes
Cook Time 25 minutes
Course lunch, Meal Prep
Servings 4

Equipment

  • 1 Oven
  • 1 Sauce Pan
  • 1 Large Mixing Bowl
  • 4 Glass Storage Containers
  • 2 Cookie Sheet Pans

Ingredients
  

Turkey Meatballs

  • 12 oz 99% Ground Turkey
  • 1 cup Italian Bread Crumbs (I use Colonna)
  • 1 cup Diced Zucchini
  • 2/3 cup Diced Onions
  • 1 Egg
  • 1/2 tbsp Poultry Seasoning
  • 1 Diced Garlic Clove
  • 1/4 cup Shredded Parmesan Cheese

Cranberry Sauce

  • 1/4 cup Whole Berry Cranberry Sauce
  • 2 tbsp GHughes Sugar Free Ketchup
  • 1/4 cup Swerve Brown Sugar
  • 1/8 cup Sugar Free Maple Syrup
  • 1 tsp Honey
  • 1 tsp Cornstarch
  • 4 cups Mashed Potatoes

Instructions
 

  • Preheat your oven at 375 degrees.
  • Mix the ground turkey with all your above meatball ingredients.
  • Roll into 30 meatballs and place on your sprayed sheet pans.
  • While the meatballs are cooking, make your mashed potatoes. (I used Idahoan Original from a box. It is the lowest points)
  • Heat up your sauce ingredients while your meat and potatoes are cooking.
  • Once the meatballs are done, drop them in your sauce pan and coat with the sauce.
  • Assemble your bowls starting with 1 cup of mashed potatoes then place 7 meatballs on top of each mashed potatoes in your bowls. Drizzle more sauce and top with dried italian seasoning.

Notes

Total of 12 Weight Watchers points.
Tried this recipe?Let us know how it was!