Turkey Meatballs and Celery with Cranberry Chili Sauce
  • CourseAppetizers
  • CuisineGluten-Free, Kid-Friendly
  • 2lbs ground turkey
  • 1 Dandy® Celery Stickfinely chopped
  • 1small white onionfiney diced
  • 1clove garlic
  • 2tsp oregano
  • 1/2cup Parmesan cheese
  • 1cup bread crumbs
  • salt and pepperto taste
  • olive oilto top meatballs
  • 114 oz can jellied cranberry sauce
  • 112 oz bottle chili sauce
  • 1/2cup brown sugar
  • 1/4tsp cayenne pepper
  • 1bag Dandy® Celery Sticks
  • 1bag dried cranberries
  • 1/3cup fresh parsleyminced
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, beat the egg and add in ground turkey, finely chopped Dandy® celery, finely diced onion, a clove of garlic, oregano, Parmesan cheese, bread crumbs and salt and pepper. Mix with hands or fork until combined.
  3. Use a scoop or spoon to form 1 ½ inch meatballs and place on lined-baking sheet. Lightly coat meatballs with olive oil on top. Put in oven for 15-18 minutes.
  4. While meatballs are in the oven, start a large saucepan over medium heat. Combine all the sauce ingredients, stir until sugar is dissolved. Simmer on low heat until the meatballs are done.
  5. Take meatballs out of oven and remove sauce from heat. Using a serving platter, dip the meatballs in the sauce to coat and place on a serving platter.
  6. Chop in halves or quarters (depending on the size you want) Dandy® celery sticks and place into the top of meatballs.
  7. Garnish meatballs with parsley, and garnish the serving platter with dried cranberries.