Orange & Port Glazed Turkey Meatballs

Makes: about 44 meatballs

Preparation Time: 30 Minute(s)

Cook Time: 25 Minute(s)

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Ingredients
- 
4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
- 
1/2 cup finely chopped onion
- 
1 rib celery, finely chopped (about 1/4 cup)
- 
1 lb. ground turkey
- 
1 egg
- 
1/4 cup plain dry bread crumbs
- 
1/4 cup dried cranberries, chopped
- 
1/2 tsp. finely chopped fresh thyme leaves or 1/8 tsp. dried thyme leaves, crushed
- 
1/2 tsp. salt
- 
1/8 tsp. ground black pepper
- 
1/2 cup orange marmalade
- 
2 Tbsp. port wine or grape juice
- 
1 tsp. apple cider vinegar
- 
1/4 tsp. ground cinnamon (optional)
Instructions
  1. Melt 2 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook onion and celery, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.
  2. Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in medium bowl; shape into 44 (1- inch) meatballs.
  3. Melt 1 tablespoon Spread in same skillet and brown 1/2 of the meatballs over medium heat, turning frequently, 7 minutes or until golden brown and almost cooked. Remove meatballs and set aside; repeat with remaining Spread and meatballs. Return meatballs to skillet, then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat, stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.
TIP: Can make meatball mixture up to 1 day ahead and refrigerate. They'll be easier to shape if very cold.

Cost per recipe*: $5.09.

Cost per meatball*: $0.12.

*Based on average retail prices at national supermarkets.

Nutrition Information Per 2-Meatball Serving

Calories 80, Calories From Fat 30, Saturated Fat 1g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 25mg, Sodium 105mg, Total Carbohydrates 7g, Sugars 6g, Dietary Fiber 0g, Protein 4g, Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 2%

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