Stuffing Meatballs with Cranberries & Chestnuts
These low in fat stuffing meatballs are a delicious, healthier alternative to traditional pork stuffing using sausage meat.
Servings 16 stuffing balls
Calories 89.96kcal
Equipment
- Large non-stick pan
- Food processor
Ingredients
- 1.1 pounds ground turkey thigh meat, approx. 7% fat
- 1 medium onion finely chopped
- 2.82 ounces chestnuts ready to eat, finely chopped
- 3 tablespoons dried cranberries
- 2 tablespoons marsala wine or sweet sherry
- ½ teaspoon dried sage
- 4 tablespoons fresh parsley finely chopped
- 1 medium sized soft roll/bun torn into small pieces
- 2 tablespoons milk any
- ¼ teaspoon nutmeg
- ½ teaspoon onion granules
- ⅔ teaspoon fine sea salt plus plenty of pepper
- 2 tablespoons olive oil plus more for frying
- Flour or fine breadcrumbs for coating 2-3 tablespoons
Instructions
- Heat 2 tablespoons of oil in a pan, add the onions and fry slowly for 3 minutes, stirring often. Add the marsala (sherry) and cranberries, stir and cook for 1-2 more minutes. Remove from the heat and set aside to cool.
- Meanwhile place the torn bun in a food processor and drizzle over the milk. Add half of the meat, sage, parsley, nutmeg, onion granules and seasoning and pulse until the mixture becomes sticky (do not overblend).
- Transfer the mixture into a large bowl, add the rest of the turkey meat, chestnuts, onion mixture (once cooled) and stir thoroughly to combine.
- Form good size meatballs (sprinkle some water on your hands when doing this step) and roll them in flour or breadcrumbs.
- Heat up a little oil in a large frying pan (2-3 tablespoons per batch) and fry the stuffing meatballs over a low heat for 6-8 minutes until lightly browned, turning often (take care not to burn them). Serve immediately (see the post for serving suggestions).
Notes
- Meat: I used lean ground turkey (approx. 7% fat), but you could use ground lean pork instead. I do NOT recommend using white meat (i.e. turkey breast or pork tenderloin) is the meatballs would be too dry.
- Herbs: I used a combination of fresh parsley and sage but you could also add a bit of rosemary and thyme into the mixture. If you prefer using dried herbs add approx. 1.5 teaspoon of each.
- Bread: I added a very soft bun into the mixture in order to make soft, fluffy stuffing meatballs. Using breadcrumbs doesn't produce the same effect so I don't recommend them in this recipe.
- Coating the stuffing balls: Use either flour or fine breadcrumbs.
- Frying: It is important to fry these stuffing balls slowly, over a low heat so they cook through while not getting too brown too quickly. For best results fry use a non-stick large frying pan and turn these balls over several times. Do not overcrowd the pan - fry in batches.
- Best served immediately. Reheat leftover stuffing balls either in a microwave or in the oven.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 89.96kcal | Carbohydrates: 7.85g | Protein: 8.14g | Fat: 2.79g | Saturated Fat: 0.54g | Cholesterol: 17.47mg | Sodium: 40.82mg | Potassium: 145.9mg | Fiber: 0.47g | Sugar: 2.52g | Vitamin A: 117.67IU | Vitamin C: 4.24mg | Calcium: 20.97mg | Iron: 0.63mg