Fody’s Turkey Meatballs with BBQ Cranberry Sauce

1. Preheat oven to 375 degrees F. Line a large baking tray with parchment paper.
2. To a large mixing bowl, add ground turkey, cheese, breadcrumbs, salt, pepper, basil, 3 tbsp of the finely chopped parsley, egg, and Dijon mustard. Gently mix to fully incorporate.
3. Form mixture into meatballs, arranging them into rows on the parchment paper. You’re looking to make 20 meatballs, and they’ll be 1 to 1 ½ inches thick. Gently brush meatballs with garlic oil to top surface of meatballs. Bake for 15-17 minutes, until cooked through.
4. Meanwhile, add bbq sauce, cranberry sauce, and brown sugar to a small saucepan over medium-low heat. Stir well and bring to a gentle simmer then cook 2-3 min, breaking up chunks of cranberry sauce. Remove from heat and very carefully blend using an immersion blender or blender if desired, for a smoother sauce. Gently toss meatballs in sauce to coat. Serve any remaining sauce as a dipping sauce. Place onto toothpicks for serving, or transfer to a serving plate and sprinkle with remaining 1 tbsp chopped parsley.

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