Holiday meals can be a challenge when you’re trying to lose weight. Holiday’s can be especially difficult if you just had weight loss surgery. These Cranberry Sage, & Gruyere Turkey Meatballs are perfect for you if you are in the soft food stage after weight loss surgery.
Turkey can be dry if it’s not cooked right. After weight loss surgery dry meats are often not tolerated well. No one wants to feel sick or worse get sick at a holiday gathering. Ground turkey is softer and often better tolerated. This turkey meatball recipe combines all the flavors of Thanksgiving wrapped into one protein-rich ball.
I used extra lean ground turkey. If you need more moisture you can get the lean ground turkey. The difference is that the extra lean has less fat than lean. Yes, this means fewer calories, but also less moisture. You may need the extra bit of fat to make the meat moister.
If you are afraid of the dried cranberries having too much sugar, you can get no sugar added or just leave them out. Each turkey meatball only has a few cranberries anyway, so shouldn’t be an issue.
Make sure you spray your sheet pan with cooking spray so the turkey meatballs don’t stick.
Cranberry, Sage, & Gruyere Turkey Meatballs
- 1 pound lean ground turkey
- 1/3 cup breadcrumbs plain
- 1 egg
- 1/3 cup Gruyere shredded
- 1/3 cup dried cranberries no sugar added
- Pinch of salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried sage
- Prepared turkey gravy
- Preheat oven to 350 degrees F.
- Coat a sheet pan with olive oil spray.
- Combine turkey, gruyere, cranberries, breadcrumbs, sage, salt, and pepper.
- Form into balls using about 1 1/2-2 tablespoons of the meat mixture to make 1-1/2 ounce meatballs.
- Place turkey meatballs on a prepared sheet pan.
- Bake for 15-20 minutes or until meatball reach 165 degrees F.
- Serve with homemade or prepared turkey gravy.
Other soft food recipes you may enjoy!
Items you may need to make Cranberry Sage Gruyere Turkey Meatballs: