Turkey & Cranberry Meatballs

• Ground turkey(600 g)
• Cranberries(280 g)
• Onion(1)
• Garlic(2 cloves)
• Eggs(1)
• Breadcrumbs(40 g)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Honey(1½ tbsp)
• Dijon Mustard(1 tbsp)
• Balsamic Glaze(1 tbsp)
• Chicken Broth(180 ml)
• Couscous(220 g)
• Butter(20 g)
• Spinach(120 g)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, roughly chop {Fresh parsley}, and halve the {Cranberries} for the meatballs so they mix evenly through the turkey.

   ~10 min

2. 2

   In a large bowl, combine {Ground turkey}, the chopped {Cranberries}, half the {Onion}, half the {Garlic}, {Eggs}, {Breadcrumbs}, {Fresh parsley}, {Salt}, and {Black pepper}. Mix gently, then roll into 16 small meatballs.

   ~5 min

3. 3

   Heat {Olive oil} in a large deep skillet over medium heat. Add the meatballs and cook for 8 minutes, turning occasionally, until golden-brown on most sides.

   ~8 min

4. 4

   Add the remaining {Onion} and {Garlic} to the skillet and cook for 2 minutes. Stir in the sauce {Cranberries}, {Honey}, {Dijon Mustard}, {Balsamic vinegar}, and {Chicken Stock}. Simmer for 10 minutes, turning the meatballs in the sauce, until the cranberries soften and the sauce turns glossy and lightly thickened.

   ~12 min

5. 5

   Meanwhile, put {Couscous} and {Butter} in a heatproof bowl with a pinch of salt. Pour over 250ml boiling water, cover, and leave for 5 minutes, then fluff and fold through the {Spinach} so it wilts slightly.

   ~5 min

6. 6

   Spoon the spinach couscous onto plates and tumble the cranberry-glazed turkey meatballs over the top with plenty of sauce from the pan.

   ~0 min