Turkey Meatballs with Red Wine Cranberry Marinara

"Now when KOL Foods sends you 100% pasture raised ground turkey, you can’t just make any meatball. You gotta be good to your meat (or in this case, poultry) and make sure it doesn’t dry out! And that my friends, can only be done with REAL bread. Yes, real, organic, GMO-free poultry deserves only the best, so mass-produced dry breadcrumbs just doesn’t cut it. Soaking the bread in almond milk creates a wet binder to keep the turkey super moist. Say goodbye to the dry, bland turkey balls of your past because KOL turkey is about to change your meatball horrors forever!" - Busy in Brooklyn

The meatballs:

  • 1.5 lbs. KOL Foods pastured, organic-fed ground turkey
  • 3 cups bread, cut into cubes (use bread that is at least a day old)
  • 1/2 cup almond milk
  • 1/4 cup chopped parsley
  • 2 cloves garlic, minced
  • 1 egg
  • kosher salt and pepper, to taste
  • 1/4 cup pine nuts, optional
  • 3 tbsp olive oil

Red wine cranberry marinara:

  • 1 medium onion, diced small
  • 1/3 cup dried cranberries or cherries
  • 1 cup Casa Del Cielo cabernet sauvignon
  • 1 15oz. can tomato sauce
  • 1 cup whole berry cranberry sauce
  • 1/2 tsp allspice
  • juice of 1/2 lemon
  • kosher salt and pepper, to taste

In a small bowl, soak the bread in almond milk until wet and squeeze to remove most of the milk.

In a large bowl, combine the turkey, bread, egg, garlic, parsley, pine nuts (optional), salt and pepper. Mix with your hands to incorporate.

Using wet hands, form the mixture into small meatballs. If the meatballs start to stick to your hands, just rinse your hands again with water.

Heat a large skillet with oil and brown the meatballs in batches, so that they are golden on all sides. set the meatballs aside.

In the same pan, add the onion and saute until golden (add more oil if needed). Add the dried cherries and wine and bring the mixture to a boil. Cook until the wine is reduced by half. Add the remaining sauce ingredients, stirring to combine, and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the meatballs to the sauce and simmer for 30 minutes, until the meatballs are cooked through and glazed with sauce. Serve immediately.

NOTE: if you like a lot of sauce with your meatballs, you may double the sauce recipe.

TIP: If your sauce gets too thick, add a bit of water to thin it out.