Turkey Cranberry Meatballs

Preheat oven to 350 degrees F.

In a large cast iron or oven-proof skillet, heat half the oil over medium heat. Add shallots, celery, and fresh sage. Cook while stirring until shallot is translucent, about 5 minutes. Remove from skillet and set aside.

In a large mixing bowl, combine ground turkey, eggs, and cranberries. Season with salt and pepper. Blend in Dijon, dried sage, and almond meal or bread crumbs as a binder. Mix well.

Form turkey mixture into 18 to 20 golf ball-sized meatballs. (If meat won’t hold together to form balls, add a bit more of the binder). Heat the remaining oil over medium-high heat. Add meatballs and brown (in batches, if necessary).

Once the meatballs are browned evenly on all sides, return to skillet along with cooked fresh seasonings. Pour in broth. Transfer skillet to preheated oven. Bake until an instant-read thermometer inserted into the largest meatball reads 165 degrees F, about 12-15 minutes. Serve with fresh cranberry mustard relish.

In a small saucepan over medium heat, combine cranberries with sugar. Cook until sugar dissolves. Cover and continue cooking until cranberries pop out of their skins and begin to break down, about 10 minutes. Remove from heat and allow to cool completely. Once cool, stir in Dijon mustard and mix thoroughly. Serve with turkey meatballs.