A protein-packed appetizer with all of the best tastes of the holiday season, gets a nutrition boost from superfood quinoa. The tart and tangy cranberry sauce served with these meatballs makes the entire plate sparkle.
Turkey Quinoa Skewers
Orange Cranberry Sauce
In a medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl.
Preheat oven to 400ºF.
To cooled quinoa, mix in turkey, eggs, Dijon mustard, lemon juice and olive oil until well combined. Stir in parsley, breadcrumbs or psyllium, salt, rosemary, thyme and nutmeg.
Scoop meatballs into 3 Tbsp-sized portions, spaced 1-inch apart, onto a large rimmed baking sheet (you may need to do this in 2 batches, depending on the size of your baking sheet). Gently roll into balls.
Bake for 18 to 20 minutes, until turkey is cooked through and meatballs are golden on the bottom.
Transfer to a serving plate with skewers.
In a small saucepan, bring all cranberry sauce ingredients to a boil, reduce to medium-low and cook uncovered, stirring and mashing often, until cranberries have popped and mixture has thickened, about 5 minutes. Mash with a fork.
Top skewered meatballs with prepared cranberry sauce or serve cranberry sauce on the side to dip with herbs. Serve warm.