Makes 10 meatballsCalories 110 Prep Time 30 minutesTotal Time 45 minutesMade with Splenda® Original Sweetener
Ingredients
For the Sauce:
½ cup Splenda® Granulated Sweetener
1 cup fresh or frozen cranberries
1 cup cranberry juice
⅛ teaspoon kosher salt
½ cup sugar-free BBQ sauce
For the Meatballs:
1 egg, beaten
⅓ cup panko breadcrumbs or quick-cooking oats
1 clove fresh garlic, grated
1 ½ teaspoons onion powder
1 lb lean ground turkey
⅓ cup grated Parmesan cheese
½ teaspoon fresh thyme, plus a little more
Nutrition Info Per Serving
Serving Size: 3 meatballs
Calories
110
Total Fat
2.5g
Saturated Fat
1g
Cholesterol
45mg
Sodium
210mg
Total Carbs
9g
Dietary Fiber
1g
Sugars
4g
Added Sugars
0g
Protein
13g
Instructions
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
In a skillet, add sweetener, fresh cranberries, cranberry juice, salt, and BBQ sauce. Bring to a boil, then simmer on low for 5 minutes, gently smashing the cranberries with the back of a fork as they cook. Turn off heat. Carefully blend cranberry mixture until completely smooth (or leave it a bit chunky), using either an immersion blender or a regular blender. If using a regular blender be sure to remove the top to allow some steam to escape.
In a bowl, beat egg and add panko, garlic, and onion powder. Whisk together. Add in ground turkey and Parmesan cheese, folding together gently until completely incorporated.
Scoop out turkey mixture and roll into meatballs about 1 ½ tablespoon size (meatballs will shrink a little as they cook). Place on baking sheet a couple of inches apart. You should get about 30 meatballs total.
Bake for 15 – 20 minutes, until completely cooked through.
When finished, add meatballs to skillet and gently toss in cranberry sauce. Top with a little extra fresh thyme. Serve immediately!
Note
If sauce gets a little too thick, thin it out by adding more cranberry juice or water, and continue to heat.
Season cranberry sauce to taste.
As an appetizer, serve meatballs alongside cocktail picks.
