Turkey, Sage & Cranberry Meatballs

Prep time: 25 mins | Serves: 4

Ingredients:

• 500g turkey mince

• 60g fresh breadcrumbs

• 1 egg (50g)

• 40g dried cranberries, chopped

• 10g fresh sage, finely chopped

• 10g fresh parsley, chopped

• 60g onion, finely diced

• 10g garlic, chopped

• 20g olive oil (plus extra for frying)

• 6g sea salt

• 2g freshly ground black pepper

• 10g honey (optional, for sweetness)

Method:

1. In a bowl, combine the turkey mince, breadcrumbs, egg, cranberries, chopped sage, parsley, onion, garlic, olive oil, salt and pepper.

2. Mix gently with your hands until everything is evenly combined — don’t overwork it to keep the meatballs tender.

3. Roll into 20 small meatballs (around 30g each).

4. Heat a splash of olive oil in a pan over medium heat. Fry the meatballs for 8–10 minutes, turning regularly until golden and cooked through.

5. Drizzle lightly with honey at the end if you want a sweet festive glaze.

6. Serve warm with a dollop of cranberry sauce, mashed potatoes or toasted brioche if you’re feeling extra Christmassy.

Storage:

Cool completely before storing in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat in a hot oven or pan until piping hot all the way through