These bite-sized sweet and savory morsels of goodness were made for potlucks. They will disappear fast. If you want a hefty portion of these just for yourself, better make extra! If you are in a hurry, use store-bought meatballs.

  • Makes 15–20 small meatballsServings



  • 1 slice whole-grain bread
  • ¼ cup milk of your choice
  • 1 Tbs. butter or cooking oil
  • ¼ cup finely diced onions
  • 1 lb. ground lean turkey
  • 1 egg, beaten
  • 2 Tbs. chopped fresh parsley
  • 3 Tbs. fresh cranberries very finely diced (or 2 teaspoon zested lemon rind)
  • ¼ tsp. ground ginger
  • Salt and pepper

Orange Cranberry Sauce

  • 2 cups prepared whole cranberry sauce
  • 2 Tbs. orange marmalade
  • 2 Tbs. Korean Chile Sauce (Gochujang)*
  • 2 Tbs. soy sauce
  • 2 Tbs. rice vinegar
  • ½ tsp. ground ginger
  • *2 Tbs. of Sweet Chile Sauce with 2 tsp. of Sriracha sauce is a good alternative if you can’t find Korean Chile Sauce.


  1. Preheat oven to 400° F degrees. Line backing sheets with parchment.
  2. Soak bread in milk for 10 minutes in a large bowl. Meanwhile sauté onions in butter over medium low heat for 5 minutes until soft.
  3. Add onions, turkey, egg and all spices and cranberries to the soaked bread. Mix with your hands until very well combined.
  4. Roll into one-inch small bite-sized meatballs. Place on baking sheets and bake until brown for 15 minutes. Place in a large pot or Dutch oven.
  5. Stir sauce ingredients and pour over the meatballs. Heat through over medium-low heat. Keep warm while serving.
Holiday Pear Cranberry Crisp

Holiday Pear Cranberry Crisp

Looking for an easy holiday-style dessert to fill your home with the scents of the season? This sweet treat, made with seasonal fruits, does not disappoint!


Vegetarian Irish Stew

Get into the Spirit of St. Patrick's Day with this plant-based version of an Irish classic. It's made with seitan in place of meat.