Does this picture look odd? The color of the cranberry sauce looks like nail polish, but trust me, it tasted very good. I imagine many people have figured out that I'm mad for meatballs, and this recipe also fulfills my quest to eat iron rich foods. Turkey is high in iron, and the cranberries supply vitamin C, which facilitates absorption of iron into the body.
These aren't my favorite meatballs, but I liked the taste of the fresh oregano in the recipe, coupled with the tart, sweet cranberry sauce. Fresh oregano tastes very different to me than when it's dried. I like them both, but prefer Penzeys excellent dried oregano, which explodes with flavor and aroma. But, the bitter, pine taste of fresh oregano seemed the perfect herb to complement the cranberry sauce. And it seems a good recipe for Weekend Herb Blogging, the weekly event created by our marvelous Kalyn, of Kalyn's Kitchen. This week WHB is being hosted by the lovely Simona at Briciole, where you will find a recap of herby recipes from bloggers around the world.
Herbed Turkey Meatballs With Cranberry Sauce
1 Tbs. unsalted butter
1/2 yellow onion, finely chopped
1 small celery stalk, finely chopped
1 lb. ground turkey
1 cup fine fresh bread crumbs
2 Tbs. chopped fresh oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2/3 cup fresh orange juice
1 cup fresh or frozen cranberries
1/4 cup sugar
Make the meatballs
Preheat an oven to 425°F. Lightly oil a rimmed baking sheet.
In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside.
Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet.
Cook the meatballs and make the sauce
Bake the meatballs until opaque throughout, about 10 minutes.
Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes.
Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately. Serves 4.