Turkey Meatballs with Sage and Cranberries

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup cranberries dried chopped
• 1 large eggs beaten
• 1.5 tablespoons sage fresh finely chopped
• 0.3 teaspoon marjoram 
• 1 pound pd of ground turkey lean
• 10 ounces cranberries store-bought
• 1 tablespoon olive oil 
• 0.5 cup onion finely chopped
• 2 tablespoons parmesan grated
• 0.3 cup pinenuts 
• 0.8 teaspoon sea salt 
• 0.3 cup swiss chard packed finely chopped
• 1 cup bread crumbs fresh whole-wheat

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Heat a small pan over medium heat; add pinenuts and stir until aromatic and light brown,a few minutes. In a bowl, combine allingredients from turkey through pepper, beingcareful not to overmix. Cover and chill for atleast 2 1/2 hours. (Chilling will help meatballskeep their shape while cooking.)
2. Heat oven to400°. Line a cookie sheet with parchmentpaper; brush paper with oil.
3. Roll meat into1-inch balls; place on baking sheet 1/2 inchapart.
4. Bake until balls are brown and bounceback to the touch, and internal temperaturereaches 165°, 10 to 15 minutes.
5. Remove; letrest.
6. Serve warm with chutney, if desired. DO AHEAD: These savory bites can be made up to 48 hours in advance. Store, covered,in the fridge; reheat at 250°F for 15 minutes.
7. calories, 11 grams fat, 2 grams saturated fat, 23 grams carbohydrate, 3 grams fiber, 15 grams protein
8. Self