Sticky Orange and Cranberry Turkey Meatballs

These meatballs are super simple to make with everyday ingredients and taste delicious. You could also serve them with a salad for dinner. 

Recipes and styling Caralee Caldwell. Photography Jo Anderson

Makes 18 Meatballs. DF, GF

500g turkey mince
1 onion, finely diced
1 tsp fresh ginger, grated
2 cloves garlic, grated
1 handful fresh parsley, chopped
rind of ½ an orange, grated
¼ cup desiccated coconut
¼ cup dried cranberries, dried
salt and pepper, to taste

Sticky Orange Sauce

3 tbsp coconut oil
1 onion roughly chopped
1 tsp fresh ginger, grated
1 garlic clove, grated
1 cup orange juice
1 tbsp honey
2 tbsp soy sauce
rind of one orange, grated
2 thyme sprigs 

Preheat the oven to 180°C and line a baking tray with baking paper. Place all meatball ingredients in a large bowl. With clean hands, fold the ingredients together until combined. Roll 18 round meatballs out of the mixture and place in rows on the baking tray. Bake for 15 minutes. 

For the sauce, saute the oil, onion, ginger and garlic over medium heat for 3 minutes then add the orange juice, honey, soy sauce, rind and thyme. Simmer for 10 minutes or until reduced down. Add the cooked meatballs to the sauce and simmer on low for 5 minutes or until the sauce becomes sticky. 

Remove the meatballs from the sauce and place on a serving plate with a fancy toothpick in each. Strain the sauce, then place in a small dipping dish and serve with the meatballs. 

Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. realfoodpledge.com

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