Directions
Dice the onion, peel and dice the apple.
Place the onion in a saucepan, pour in enough water to just cover them. Place over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes, until the onions are soft and translucent.
Drain and place in a large mixing bowl. Tear the slices of bread into small pieces and add to the bowl, along with the egg. Beat well with a fork to combine and soften the bread further. Add in diced apple, sage, poultry seasoning and turkey. Mix well with your hands or a fork until the mixture is well combined and uniform.
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
Scoop two tablespoons full of the meatball mixture onto prepared baking sheet, 1 inch apart. The mixture will be a little wet but will hold its shape.
Bake for 15 minutes, until just browned on the outside, and not fully cooked through. Remove from the oven.
- In a medium sized baking dish or the bowl of a slow cooker, whisk together the Cranberry, Sour Cherry & Port Preserve and red wine vinegar. Transfer the meatballs to a casserole dish or slow cooker and toss to combine with the preserve mixture.
If in a slow cooker, turn to low and cook 4 hours, until the meatballs are cooked through and well caramelized. If in the oven, cover the baking dish and return to the oven and bake for 20 minutes, until caramelized and the meatballs are cooked through. Serve immediately.
Recipe Note
Meatballs will store in airtight container for up to 3 days in the fridge and will freeze for up to 2 months.
