Cranberry Turkey Meatballs in the Air Fryer
These Cranberry Turkey Meatballs are a fun and easy twist on traditional meatballs, packed with the sweet and savory flavors of the holiday season.
Ingredients
- 1 1/2 lbs ground turkey or chicken
- 4 slices dried Ezekiel or any sprouted grain bread, crumbled
- 1/2 small, sweet onion minced
- 1/4 cup finely chopped fresh parsley
- 1/3 cup finely chopped dried cranberries
- 2 fresh garlic cloves, minced
- 2 large eggs, room temperature
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- sea salt and freshly ground black pepper, to taste
- avocado oil cooking spray
Instructions
- In a large bowl add the ground meat, Ezekiel breadcrumbs, onion, parsley, chopped dried cranberries, garlic, eggs, and all seasonings.
- Stir to combine well, then form into Tablespoon meatballs. I got around 20 meatballs using a cookie scoop.
For Air fryer:
- Preheat your air fryer to 380 degrees f. for 5 minutes.
- Cook the meatballs in 2 batches, to avoid overcrowding your air fryer basket.
- Cook each batch for 12-14 min, flipping each meatball after 10 minutes of cooking.
For Oven:
- Preheat your oven to 350 degrees f.
- Line a baking sheet with parchment paper, then add the meatballs to the sheet, with about 1 inch between each meatball.
- Bake for 35 – 40 minutes, flipping once halfway.
- Keep leftovers in a sealed container in the refrigerator for up to 3 days.
Nutrition
Calories: 228kcal, Carbohydrates: 17g, Protein: 31g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 117mg, Sodium: 130mg, Potassium: 435mg, Fiber: 3g, Sugar: 5g, Vitamin A: 115IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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