These meatballs are the kind of dish that, when you hear the name, you either get really excited or run away screaming. For the really excited camp, yay, glad you've joined me! For the run away screaming folks, stay. Please. I promise you'll be glad I converted you.
I read about these meatballs on The Not So Skinny Kitchen, and immediately added them to my to-do list (if you use an RSS reader, click through to see my foodie to-do list of recipes from around the blogosphere on the sidebar). Andy was perusing the list this evening, and lit up when he saw this recipe. He's usually so easygoing and is happy with whatever I decide to make, so I know that he means it when he has a special request.
I'm a total sucker for anything that combines fruit and cheese, which is what attracted me to this recipe in the first place. But they're also healthy, flavorful, moist, and light... a perfect early summer dinner. I used a granny smith apple, which I highly recommend. The tartness was an ideal complement to the other flavors.
Apple, Cheddar, and Turkey Meatballs
Adapted from The Not So Skinny Kitchen
1 pound lean ground turkey breast
1 medium apple, peeled and shredded
½ cup 2% cheddar cheese, shredded
⅓ cup dried cranberries
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
Preheat oven to 375. In a large bowl, combine all ingredients. Using an ice cream scoop, shape into balls, and place on a cookie sheet sprayed with cooking spray.
Bake for 20 minutes, flip meatballs, and bake for 15 more minutes, or until browned. For extra browning, broil for 1-2 minutes.