Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cranberry Orange Meatballs

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If you are looking for a great make-ahead, tasty small bite appetizer for your holiday week, these Sweet and Tangy Cranberry Orange Meatballs are festive and have all those holiday flavors we love! You can make the meatballs beforehand and freeze them until you are ready to put all the ingredients in the slow cooker to save you even more time in the kitchen and give you more time to celebrate with family!


Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Ingredients
Meatballs
Orange Cranberry Sauce
Servings: servings (5 meatballs)
Units:
Instructions
Meaballs
  1. Clean area and preheat oven at 425 degrees.
  2. Line two baking sheets with foil and set them aside.
  3. Place all the ingredients for the meatballs in a large mixing bowl. Gently mix with your hands until well combined. Do not overmix.
  4. Use a small scooper to portion out meatballs to ensure they are all the same size and cook evenly. Place on foil-lined baking sheet.
  5. Bake meatballs in over for 10-14 minutes or until internal temperature reaches 160 degrees.
Meatballs & Sauce
  1. Once the meatballs have been cooked, lightly spray your slow cooker with a non-stick cooking spray and add meatballs.
  2. Top the meatballs with the remaining ingredients listed for the orange cranberry sauce and stir to coat the meatballs well.
  3. Cover and cook on high for 2 hours. Turn heat to low until ready to serve.
  4. Note: Cooked meatballs can be stored in the refrigerator for 3 days or frozen for up to 3 months.
Recipe Notes

Ingredients in Cranberry Orange Meatballs may include added sugars. 1 serving of Cranberry Orange Meatballs contains:

Total Sugars – 12.8 grams 

Added sugars 4.8 grams 

Greek Meatballs

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These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers!  Meatballs are a great protein option to make ahead and pack for lunch.  They are delicious with fresh spinach salads, pasta salads, or just sliced cucumbers.  I love to serve these little guys with fresh tzatziki! 


Greek Meatballs
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Greek Meatballs
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Ingredients
Meatballs
Tzatziki Sauce
Servings:
Units:
Instructions
Stove Top Instructions
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
  8. Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
  9. Serve with some tzatziki on the side or as a dip.
Air Fryer
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Set the air fryer to 350°F and preheat for 3 minutes.
  8. Arrange meatballs on the air fryer basket/ tray. 
  9. Cook for 2-3 minutes and rotate individually on all sides are browned and cooked to an internal temperature of 165°F.
  10. Serve with some tzatziki on the side or as a dip.
Recipe Notes

Italian Spinach Zucchini Meatballs

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Nobody puts baby SPINACH in the corner, but nobody said we couldn’t be sneaky about it. Check out this Italian Spinach and Zucchini Meatball recipe that will quickly become a favorite in your household!


Italian Zucchini Meatballs
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Servings
12 servings (2 meatballs per serving)
Servings
12 servings (2 meatballs per serving)
Italian Zucchini Meatballs
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Servings
12 servings (2 meatballs per serving)
Servings
12 servings (2 meatballs per serving)
Ingredients
Servings: servings (2 meatballs per serving)
Units:
Instructions
  1. Wash your hands, clean your preparation area, and rinse fresh fruits and vegetables under cool running water.
  2. Preheat oven to 350 degrees
  3. In a large bowl, add ground turkey, 1 cup of shredded mozzarella, shredded zucchini, chopped spinach, egg whites, and all seasonings.
  4. Combine until ingredients are well mixed
  5. Split mixture into 4 sections. Aim to make 6 meatballs from each section to get you 24 total meatballs.
  6. Add meatballs to an oven-safe dish.
  7. Bake for 40 minutes at 350 degrees.
  8. Remove dish from the oven, add 1 cup mozzarella cheese, and bake for 5 more minutes, or until cheese is melted.
Recipe Notes