Turkey and cranberry meatballs | Women's Weekly Food
Meatballs can be baked a day ahead. Keep, covered, in the refrigerator. Reheat in a slow oven just before serving. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/4 cup whole berry cranberry sauce + extra for sauce
- 500 grams turkey mince
- 1 medium onion, grated
- 1 egg, lightly beaten
- 1 tablespoon dried sage leaves
- 1 cup packaged breadcrumbs
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