cranberry-turkey meatballs

Cranberry-Turkey Meatballs



1/2 tsp Cream of Tartar with 1/4 Tsp Baking Soda and 1Tbsp warm water

1/2 cup dried cranberries

2 tablespoons fresh sage, minced (or 2 teaspoons dried)

1 tablespoon fresh parsley

2 tablespoons minced shallot

1 Tbsp apple cider vinegar


1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon allspice

500g minced turkey (I recommend thigh meat for this recipe)

 Cranberry sauce for serving


Preheat oven to 200 degrees Celsius

First mix the water with cream of tartar and bi-carb soda and set aside.

Combine all remaining ingredients in a large bowl (or food processor) and mix well, then add the water, cream of tartar mixture and mix again.

Form meatballs with small scoop (1 Tablespoon for ‘meal sized’ 1 teaspoon for ‘snack sized’ or ‘kid sized’) and place on parchment lined baking sheet.

Bake on a paper lined tray for 15-20 minutes depending on size of meatball. You can brown them first in a frying pan and then cook for 12 minutes if you prefer.

Serve with cranberry sauce.

Serves 8 as an appetizer or 4 as a main course



Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.