Cranberry, Sage, & Gruyere Turkey Meatballs
Thanksgiving dinner right after weight loss surgery can be a challenge. These turkey meatballs filled with cranberry, sage, and Gruyere are perfect for patients to eat after weight loss surgery, especially during the soft food stage.
Equipment
- Baking sheet
- Measuring Spoons
Ingredients
- 1 pound lean ground turkey
- ⅓ cup breadcrumbs plain
- 1 egg
- ⅓ cup Gruyere shredded
- ⅓ cup dried cranberries no sugar added
- Pinch of salt
- ⅛ teaspoon black pepper
- ¼ teaspoon dried sage
- Prepared turkey gravy
Instructions
- Preheat oven to 350 degrees F.
- Coat a sheet pan with olive oil spray.
- Combine turkey, gruyere, cranberries, breadcrumbs, sage, salt, and pepper.
- Form into balls using about 1 ½-2 tablespoons of the meat mixture to make 1-½ ounce meatballs.
- Place turkey meatballs on a prepared sheet pan.
- Bake for 15-20 minutes or until meatball reach 165 degrees F.
- Serve with homemade or prepared turkey gravy.
Notes
For more moisture bake meatballs for about 10 minutes in the oven then transfer to a saucepan and cover with gravy. Heat the meatballs in gravy for the remaining 10 minutes or until cooked through.
Nutrition
Serving: 3meatballsCalories: 172kcalCarbohydrates: 11.7gProtein: 21.4gFat: 4.6gSaturated Fat: 1.8gPolyunsaturated Fat: 2.3gTrans Fat: 0gCholesterol: 79.1mgSodium: 185.1mgFiber: 0.8gSugar: 6.8g
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