Fall Balls (Turkey Meatballs With Cranberry Glaze)

Herbed Turkey Meatballs with Cranberry-Horseradish Glaze. I made these for a Fall party. These are easy to make ahead for company and then heat n serve

• Ready In: 45 mins
• Serves: 10

Ingredients

• 5  lbs ground turkey
• 1 (8 ounce) box  seasoned stuffing mix
• 1  tablespoon ground sage
• 2  eggs
• 1 (16 ounce) can cranberry sauce
• 1⁄4 cup  orange juice
• 4  tablespoons  prepared horseradish (to taste)

Directions

1. Crush stuffing mix in a blender or by other means to make bread crumbs.
2. Combine and mix: turkey, eggs, sage, and breadcrumbs.
3. Using a tablespoon, divide mix and form balls, placing on a baking sheet. You will need two sheets (or bake in two batches).
4. Bake at 350 for approx 25 minutes.
5. Meanwhile, in a bowl, combine and mix the cranberry sauce, OJ, and horseradish. Add more or less horseradish based on your tastes. I found 4 Tbsp to be perfect- detectable but not hot. That may vary depending on the brand you buy.
6. When the meatballs are done cooking, you can either top them with the sauce and serve; or cool the meatballs and sauce seperately. I kept mine in the fridge overnight. 15 minutes before serving, I microwaved the sauce for 1 minute to make it more fluid. I poured the sauce over the balls, tossed to coat, and warmed them in the oven for 10 minutes. You can also warm and keep them in a crock pot.