Festive Turkey Meatballs

    MAKES: 4 servings (20 meatballs)
    PREPARATION TIME: 15 minutes
    COOKING TIME: 3 to 4 hours
    We all know that homemade cranberry sauce goes best with roast turkey, especially during the festive season. Here, though, I’ve transformed that classic pairing into tender, juicy turkey meatballs drenched in a tangy cranberry “gravy.” Your guests will be seriously impressed!

    1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat, divided
    1 small (70 g/2.5 oz) yellow onion, chopped
    2 cloves garlic, minced
    1.1 pounds (500 g) ground turkey
    1 large egg
    2 tablespoons (16 g/0.6 oz) coconut flour or 1/2 cup (50 g/1.8 oz) almond flour
    1/2 teaspoon dried thyme
    2 tablespoons (8 g/0.3 oz) freshly chopped parsley, plus more for garnish
    1/2 teaspoon fine sea salt, or to taste
    1/4 teaspoon ground black pepper
    1/2 cup (125 g/4.4 oz) Cranberry Sauce
    1/2 cup (120 ml) chicken stock
    Suggested side dish: Make-Ahead Slow Cooker Mash


    Preheat the slow cooker. Grease a large skillet with 2 tablespoons (30 g) of the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic, cook for another minute, and set aside.
    Place the turkey, egg, coconut flour, thyme, fresh parsley, salt, pepper, and cooked onions with garlic in a bowl. Mix until well combined. Using your hands, create 20 meatballs (about 32 g/1.1 oz each).
    To brown the meatballs, grease a large pan with the remaining 2 tablespoons (30 g) ghee and place over medium heat. When hot, add the meatballs in a single layer. Cook for 2 minutes on each side, turning with a fork until browned on all sides and cooked through. Transfer the meatballs to the slow cooker.
    Add the cranberry sauce and chicken stock to the skillet where you cooked the meatballs and bring to a boil. Cook for a minute, and pour into the slow cooker over the meatballs. Cook on low for 3 to 4 hours. Serve with Make-Ahead Slow Cooker Mash or low-carb veggies. To store, let it cool, and refrigerate for up to 4 days.
    TIP: Just like the Make-Ahead Freezer Meatballs, these turkey meatballs can be prepared ahead of time and frozen for up to 3 months.
    Total carbs: 6.7 g / Fiber: 2.2 g / Net carbs: 4.5 g / Protein: 24.4 g / Fat: 31.9 g / Energy: 413 kcal
    Macronutrient ratio: Calories from carbs (5%), protein (24%), fat (71%)