Cranberry Orange Glazed Meatballs (diabetic)
Printed from Inclusive Kitchen — Cranberry Orange Glazed Meatballs
Cranberry Orange Glazed Meatballs are a delightful twist on a classic dish, combining the tartness of cranberries with the bright zest of oranges. This diabetic-friendly version reduces sugar while maintaining the vibrant flavors that make these meatballs a hit at any gathering. The glaze is made with fresh orange juice and a sugar substitute, ensuring that you can enjoy this dish without the guilt.
Historically, meatballs have roots in various cultures, from Italian polpette to Swedish köttbullar, each with its own unique spin. The combination of sweet and savory flavors in meatballs has made them a beloved dish across the globe. In this recipe, we embrace the holiday spirit with a cranberry-orange glaze that adds a festive touch, making it perfect for gatherings or cozy family dinners.
The beauty of these meatballs lies not only in their flavor but also in their versatility. They can be served as an appetizer, a main dish, or even tossed into a salad for a hearty meal. Plus, they are easy to prepare, making them a great option for busy weeknights or entertaining guests. Just remember, if you’re serving these at a party, you might want to double the recipe; they tend to disappear faster than you can say “cranberry-orange!”
Ingredients
- 1.5 pounds ground turkey
- 0.5 cup whole wheat breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 cup fresh orange juice
- 0.25 cup sugar substitute
- 1 cup whole berry cranberry sauce, no sugar added
Instructions
- Preheat your oven to 400°F (200°C). This temperature allows for even cooking and a nice, golden-brown exterior on the meatballs.
- In a large mixing bowl, combine 1.5 pounds of ground turkey, 0.5 cup of whole wheat breadcrumbs, and 1 large egg. The egg acts as a binder, helping the meatballs hold their shape during cooking.
- Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the mixture. These seasonings will enhance the flavor of the meatballs.
- Mix in 2 tablespoons of chopped fresh parsley for a pop of color and freshness. Use your hands or a spoon to combine the ingredients thoroughly, but avoid overmixing to keep the meatballs tender.
- Form the mixture into meatballs, about 1.5 inches in diameter. This size ensures they cook evenly and are easy to serve.
- Place the meatballs on a baking sheet lined with parchment paper, ensuring they are spaced apart. This prevents them from steaming and helps them brown nicely.
- Bake the meatballs in the preheated oven for 20 minutes, or until they reach an internal temperature of 165°F (74°C). You can use a meat thermometer to check for doneness.
- While the meatballs are baking, prepare the glaze by combining 0.5 cup of fresh orange juice, 0.25 cup of sugar substitute, and 1 cup of no-sugar-added whole berry cranberry sauce in a saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow it to cook for about 5-7 minutes, or until it thickens slightly.
- Once the meatballs are done baking, remove them from the oven and transfer them to a large bowl. Pour the warm cranberry-orange glaze over the meatballs, tossing gently to coat.
- Serve the meatballs warm, garnished with additional parsley if desired. They make a great appetizer or a main dish served over whole grains or greens.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
- For a fun twist, consider serving these meatballs with toothpicks for easy snacking at parties. Just be prepared for guests to ask for the recipe!
- Enjoy your delicious and guilt-free Cranberry Orange Glazed Meatballs, and remember: they’re so good, you might just want to keep them all to yourself!
Nutrition (per serving)
- Calories: 220
- Carbs g: 15
- Protein g: 25
- Fat g: 8
- Sugar g: 3
