by Jennifer Burns, Intermountain Medical Center Heart Institute
- 2 egg whites
- 1/4 cup seasoned fine dry bread crumbs
- 1/4 cup dried cranberries, snipped, or golden raisins, snipped
- 2 tablespoons onion, finely diced
- 1/2 teaspoon garlic powder
- 2 pounds ground turkey
- Nonstick olive oil cooking spray
- 1/2 16 ounce can jellied cranberry sauce
- 1 teaspoon dried chives
- Salt Substitute and Pepper, to taste
Preheat oven to 350 degrees F.
For meatballs, in a very large bowl, beat egg whites with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt substitute and pepper. Add ground chicken or turkey; mix well. Shape into small, round meatballs.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
Bake for 15 to 18 minutes or until done (165 degrees F).
Alternative cooking method: Heat a frying pan to a medium-medium to high heat. Coat the bottom with the cooking spray. Cook the meatballs on each side for-2-3 minutes or until done (165 degrees F).
Heat the cranberry sauce in a small pan for 3-4 minutes over medium heat. When the meatballs are done cooking, brush with the cranberry sauce. Sprinkle with chives. Serve immediately.
