Nov 202014

OK, it’s definitely a working title, but these meatballs are perfect little Thanksgiving bundles of joy. Have you ever thought on Thanksgiving, hey, what would happen if I took this mundane dinner roll and put a little bit of everything on my plate on it? And then you did it and realized your life had been changed forever? We’ve all been there, and although the future dietitian in my does not condone the regular consumption of stuffing, mashed potato, and gravy coated turkey sandwiches, on Thanksgiving anything goes. This year for my A Cappella group’s “friendsgiving” brunch, I decided to put this concept to the test in the form of meatballs. And so the pilgrim ball was born.
These meatballs have a little bit of all your thanksgiving favorites–ground turkey, cranberries, stuffing, onions, and sage. On top of that, they are something that Thanksgiving dinner is usually not–super easy to make. You basically mix all the ingredients, roll into balls, cook, cover in gravy, eat, repeat.
Nutrition Highlights: This is not the healthiest recipe you’ll find on my blog, but I have to say it still does have a few things going for it. One, it’s made with ground turkey, which is a lean protein source. Two, they’re individually portioned, which leads to inherent portion control (something that is not my strength on Thanksgiving). As long as you take it easy on the gravy (which can be high in fat) and cranberry sauce (which can be high in sugar), than you are good to go.
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Thanksgiving Meatballs (a.k.a Pilgrim Balls)
makes about 16 medium sized meatballs
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What’s in them:
1 1/2 lb ground turkey meat (I used half ground turkey and half sweet turkey sausage for extra flavor)
1 1/4 cup of herb stuffing cubes
1/2 cup dried cranberries
1 large egg plus 1 egg white
1/4 cup finely chopped sweet onion
1 tablespoon chopped fresh sage
1 teaspoon salt
1 tablespoon olive oil
Other add in ideas: shredded carrots or chopped mushrooms to make these a little healthier

How to make them:
1. Preheat the oven to 450°F.
2. Coat a 9×13 inch baking sheet with olive oil and set aside.
3. In a large bowl, combine the ground turkey/turkey sausage, cranberries, eggs, onion, sage, and salt. Add half of the stuffing cubes whole, and crush the other half in your hands a bit so they are more like bread crumbs. Mix everything together with your hands until it is all incorporated.
4. Coat your hands with a little bit of olive oil and roll the mixture firmly into balls about the size of golf balls. Place the meatballs in the baking dish directly next to each other in rows (see photo). This will help them keep their shape while baking.
5. Roast for about 20 minutes, until the meatballs are cooked through and slightly brown on top.
6. Serve meatballs with gravy and cranberry sauce, and enjoy!

  One Response to “Thanksgiving Meatballs (aka Pilgrim Balls)”

  1. AGh! this blog post is basically designed for me. Yum@!@!

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