Turkey Polpette (Meatballs) with Cranberry-Soy Glaze

Prep Time:15 minutes
Cook Time:20 minutes
Servings:4 servings

Prep Time:15 minutes
Cook Time:20 minutes
Servings:4 servings

INGREDIENTS
DIRECTIONS

INGREDIENTS

For the meatballs:
450g cooked turkey, chopped fine (perfect for leftovers)
60g breadcrumbs
1 egg
60g ricotta cheese
30g parmesan cheese
5g chili flakes
5g fresh chopped thyme
Salt and pepper to taste

For the Glaze:
11ml Asian sweet chili sauce
6ml Ocean Spray® Cranberry Juice Cocktail or Whole Berry Cranberry Sauce
6ml soy sauce
20g brown sugar
Juice of 1 lime

DIRECTIONS

Preheat oven to 400 degrees. Place all the meatball ingredients in a bowl and mix to combine. Let rest for 10 minutes and then shape into 2oz balls. Place all balls in a greased baking pan and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.

Place all the glaze ingredients in a blender to mix. Blend until well incorporated and then pour over the meatballs. Return the tray of meatballs to the oven and cook for 10 minutes more. Allow to cool and then serve.

Created by Chef Will Gilson from Ocean Spray's Cranberry Chef Collective.