I have a confession…. while I love Thanksgiving, I don’t always love traditional Thanksgiving foods. I don’t go insane for mashed potatoes and gravy – I’d rather have this cheesy cauliflower dish instead. Pumpkin pie isn’t my favorite either…. (and I AM sorry about it). I’d opt for apple pie any day of the week. Also, I just don’t really get cranberry “sauce”. Why does it come in a can in a solidified chunk?!
That being said, I am a huge fan of food in general and any day that is committed to eating as much as you do on Thanksgiving is totally fine with me. I like that each year I’m finding more and more nontraditional foods at Thanksgiving dinner and the standards have a more appetizing twist to them. That’s my kind of Thanksgiving.
With Thanksgiving in mind, I tried to blend the things I like best about the meal in these Brie Stuffed Turkey Meatballs with Cranberry Wine Sauce. You guys. I can’t even describe to you how good these are. The brie oozes out the second you bite in to them and the cranberry wine sauce is sweet, but not too sweet. The cinnamon gives the sauce almost a mulled wine quality which I LOVE.
These are so so so good. If you aren’t a fan of turkey, you can easily swap it out for ground chicken. These meatballs make the perfect side dish, or you can serve them as an appetizer at a holiday party. They would also be great in a roll paired with more cheese (obviously), and maybe some veggies to be served as a sandwich. Yummm. You can eat these however your heart desires.They are also easy to make, and don’t take a lot of prep. You can whip these up in about 30 minutes.
Brie Stuffed Turkey Meatballs with Cranberry Wine Sauce
- 1 lb (16 oz) ground turkey, thawed
- 1 egg
- 1/4 c bread crumbs
- 2 tbsp basil, chopped
- 1 tsp salt
- 1 tsp pepper
- ~4 oz brie
- 1 14 oz can cranberry sauce
- 1/4 c dry red wine (I used Malbec)
- 1 cinnamon stick
- Preheat the oven to 450 degrees.
- In a large bowl, mix together the ground turkey, egg, bread crumbs, basil, salt and pepper until well combined.
- Cut the skin off of the brie, and slice it into 1 tsp sized pieces. Shape each piece in to a ball.
- Using a 3/4 oz scoop or a large spoon, scoop the turkey, grab a piece of the brie and shape the turkey into a ball around the brie.
- Place the ball on a parchment paper or silicone mat lined baking sheet.
- Repeat the process until you have used all of the turkey.
- Bake the meatballs for 15-17 minutes until the juices run clear and the internal temp of the meat is 165 degrees.
- While the meatballs are baking, heat the cranberry sauce in a sauce pan on the stove over low -medium heat.
- Break up the cranberry sauce with a spoon and add the cinnamon stick.
- When the cranberry sauce has liquefied a bit (it can still be chunky), add the malbec (or dry wine of your choice).
- Let the sauce simmer over low heat for about ten minutes and stir frequently.
- Remove from the heat, and take out the cinnamon stick.
- Add the cooked meatballs to the sauce, and using a spoon, coat them with the sauce.
- Remove them from the pan and place on a serving platter to serve immediately.
If you would prefer to make these ahead, you can make the meatballs as described, and then before adding them to the sauce, let them cool completely. Once they are cooled, you can flash freeze them. You just put the baking sheet in the freezer as is, and when the meatballs are frozen, store them in a bag or Tupperware container. The flash freezing will keep them from sticking together. When you're ready to serve, simply make the sauce, and add the meatballs to it while you let the sauce simmer over low heat. Stir frequently, and serve when the meatballs have heated all the way through.