Cranberry Turkey Appetizer Meatballs

A double dose of cranberries dresses up these tasty turkey meatballs up for holiday parties. Dried cranberries mingle with thyme and green onions inside the meatballs, while whole berry cranberry sauce seasoned with horseradish makes a tasty dipping sauce.

Prep Time: 40 minutes

Total Time: 40 minutes

Servings: 12

Ingredients:

  • 1 egg, slightly beaten
  • 1/2 cup Kellogg's® All-Bran® Bran Buds® cereal Buy Now
  • 1/4 cup chopped green onions
  • 1 tablespoon milk
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon seasoned salt or salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey
  • 1/2 cup dried cranberries, chopped
  • 7 ounces whole berry cranberry sauce (about 3/4 cup)
  • 1 tablespoon prepared horseradish
  • 2 apples, cut into bite-size chunks

Directions:

1. In large bowl combine egg, KELLOGG’S ALL-BRAN BRAN BUDS cereal, green onions, milk, thyme, seasoned salt and pepper. Let stand for 5 minutes to soften cereal.

2. Add ground turkey and dried cranberries; mix well. Shape mixture into twenty-four 1 1/4-inch meatballs. Place on 15 x 10 x 1-inch pan lined with foil and coated with cooking spray.

3. Bake meatballs, uncovered, at 425° F for 12 to 14 minutes or until no longer pink (170° F internal temperature).

4. Meanwhile, for dipping sauce, in small microwave-safe bowl whisk together cranberry sauce and horseradish. Microwave, loosely covered, at high for 30 seconds to 1 minute or until warm, stirring every 30 seconds.

5. On small wooden skewers or toothpicks thread apple chunks and meatballs. Serve warm with dipping sauce.


NOTES
To serve in chafing dish: Prepare meatballs as directed above in steps 1 through 3. Increase the whole berry cranberry sauce to 1 can (14 oz.) and increase the prepared horseradish to 2 tablespoons. Prepare sauce as directed above in step 4, except increase microwave time to 1 to 2 minutes. In large bowl gently toss sauce with warm meatballs and apple chunks. Transfer to chafing dish. Keep warm.

Make-Ahead: Prepare meatballs as directed above in steps 1 and 2. Cover meatballs and refrigerate for up to 24 hours. Before serving, complete recipe as directed above in steps 3 through 5.