Ingredients

• 1lb / 500g Ground Turkey (I use thigh because it tends to be more fatty and flavoursome, but could use breast)
• 2 tbsp Dried Cranberries, finely diced
• 1/2 cup / 35g Dried Breadcrumbs
• 1 tbsp Fresh Sage, finely diced
• 1 tbsp Fresh Parsley, finely diced
• 1 medium Spring Onion, finely diced
• 1 Egg
• 1 clove of Garlic, minced
• 1 tbsp Olive Oil, plus extra for cooking
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Nutmeg
• zest of 1/2 a small Clementine (or Orange)

Method

1. Combine all of your ingredients in a suitably sized bowl, ensuring you don’t overwork the meat.
2. Evenly split and roll into bitesized meatballs.

To Bake

1. Place on a lightly oiled tray and bake at 200c/390f for 15-20mins or until golden brown and piping hot in the centre. Give them a shake half way through to ensure they cook evenly.

To Fry

1. Drizzle a little oil in a suitably sized pan over medium heat. Add meatballs and fry for 12-15mins or until golden brown and piping hot through the centre. Give them a good shake every now and then to ensure they cook evenly.
2. Serve with toothpicks and cranberry sauce! Enjoy hot or cold.

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