Cranberry-Glazed Turkey Stuffing Meatballs

Method

1. Preheat the oven to 200 °C for 10 min. Line a baking tray with baking paper and brush it with the oil so the meatballs don't stick.

   Add in this stepVegetable oil 1 tbsp

   oven

2. In a large bowl, stir the panko into the milk and leave it for 3 min to soften; this soaked crumb is what keeps lean turkey meatballs juicy.

   Add in this stepPanko breadcrumbs 4 tbspMilk 2 tbsp

3. Add the ground turkey, beaten egg, grated onion with its juice, sage, thyme, salt and pepper. Mix gently with a fork or your fingertips just until evenly combined; overmixing makes them tough. With wet hands, roll about 12 walnut-sized balls (3.5 cm) and set them on the tray with a little space between them. Wash your hands well afterwards.

   Add in this stepGround turkey 300 gBeaten egg (1 egg = about 3 tbsp) 2 tbspOnion, finely grated ½Fresh sage, finely chopped 1 tspFresh thyme leaves, chopped ½ tspSalt ½ tspBlack pepper 1 pinch

4. Bake in the oven for 15 min, until lightly golden and cooked through: a thermometer in the centre of the largest ball should read 74 °C, or cut one open to check there is no pink.

   oven

5. While they bake, put the cranberry sauce, vinegar, maple syrup and chilli flakes in a 20 cm frying pan over medium heat and simmer for 3 min, stirring, until glossy and thick enough to coat the back of a spoon.

   Add in this stepWhole-berry cranberry sauce 100 gApple cider vinegar 1 tspMaple syrup 2 tspChilli flakes 1 pinch

   medium heat

6. Tip the baked meatballs into the glaze, turn the heat down to low heat and roll them around for 1 min until shiny and evenly coated. Serve hot on cocktail sticks, or over mashed potatoes as a main.

   low heat