Sabra Thanksgiving Turkey Meatballs

it's october, and in a mere 2 days we will be sitting down to a good 'ol canadian thanksgiving dinner.
if you know me at all (and by now you probably should) you are well aware of my excitement for this holiday.  it's my all-time favourite.  like favourite, favourite!

all crucial holiday components are met:

  • food
  • family
  • weather
  • football
  • annual thanksgiving walk/run (so we can tackle food round 2)

a girl can't ask for more. right?

so this year in addition to everything we typically consume food wise, while watching copious amounts of football, we are also adding a new dish to the playlist.  
thanksgiving meatballs.  
all the flavours you already love about this holiday in a one bite wonder.  
thanks sabra for stepping up and providing us with a new thanksgiving tradition.  hummus reimagined.  #success

Sabra Thanksgiving Turkey Meatballs

1 lb ground turkey
1/2 cup finely chopped mushrooms
1 tablespoon finely chopped rosemary
3 tablespoons butter
4 cloves garlic, finely chopped
1 egg
3 tablespoons sabra roasted garlic hummus
1/4 cup canola oil
1 sprig fresh rosemary
4 tablespoons cranberry sauce
1 teaspoon salt
1 teaspoon black pepper
zest from one lemon

melt the butter in a saucepan and add the garlic, mushrooms, salt and pepper to the pan.  cook until the vegetables are soft and butter is absorbed.
in a large bowl, mix the meat with egg, rosemary, cooked mushroom mixture, and the sabra hummus.
form 2 oz turkey balls (approximate size) and sear them in a non-stick pan with canola oil.  sear for about two minutes per side.
transfer to a baking sheet and roast in the oven at 350F for 15 minutes with the whole sprig of rosemary.  place the cooked meatballs on a platter and drizzle with cranberry sauce.  crumble the rosemary over the balls and garnish with lemon zest.

recipe courtesy Matt Basile & image courtesy Sabre


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