This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- ¾ cup loosely-packed seasoned stuffing bread cubes (such as Pepperidge Farm), or plain stuffing bread cubes seasoned with 1 tablespoon Bell’s poultry seasoning
- ½ to ¾ cup turkey or chicken stock
- 1 pound ground turkey
- 3 tablespoons grated onion with juices
- Salt and coarsely ground black pepper
- ¼ cup fresh sage leaves (a small handful), chopped
- A few sprigs of fresh thyme, leaves stripped and chopped, or 1 scant teaspoon dried thyme
- ¼ cup fresh flat-leaf parsley leaves, finely chopped (a small handful)
- 1 large egg yolk
- 1 loose tablespoon fresh lemon zest, or 1 teaspoon dried lemon zest
- 1 teaspoon celery seeds, ⅓ palmful
- Cooking spray, for spraying, or vegetable oil, for brushing
- One 12-ounce bottle chili sauce, such as Heinz or Bennetts
- 2 cups cranberry sauce (not whole berry), or homemade
- Fresh chives or scallions, finely chopped (for serving)
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
In a food processor, pulse the stuffing cubes to make breadcrumbs. Transfer to a small bowl. Stir in the stock. Let stand until the crumbs soften, 3 to 5 minutes.
Place the turkey in a medium bowl. Add the onion with juices. Season well with salt and pepper. Mix in the herbs, egg yolk, lemon zest, celery seeds, and moistened breadcrumbs.
Roll the mixture into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or lightly brush with oil. Roast the meatballs, turning once, until browned and cooked through, 18 to 20 minutes.
In a large saucepan, cook the chili sauce and cranberry sauce over medium heat, stirring often, until melted. If the sauce seems thick, add a little water or stock.
In a large bowl, toss the meatballs and sauce. Top the meatballs with chives.