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Taste of Thanksgiving Glazed Meatballs

<p>These Taste of Thanksgiving Glazed Meatballs bring together memorable holiday flavors from turkey and sage to maple syrup and pomegranate in a single harmonious plate.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 1/4 cups grate Carrot
  • 1/8 cups dice Celery
  • 1/4 teaspoons Onion Powder
  • 1/4 teaspoons Sage, Dried
  • 1/4 teaspoons Thyme, Dried
  • 1/8 teaspoons Celery Seed, Ground
  • 1/2 teaspoons Sea Salt
  • 1 teaspoon Olive Oil
  • 1 tablespoon Almond Flour
  • 1 cup Pomegranate Juice #1
  • 2/3 cups Apple Cider Vinegar
  • 2 tablespoons Maple Syrup
  • 1 1/2 teaspoons Tapioca Flour
  • 1/4 cups Pomegranate Juice #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 268 Calories
  • 11g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 311mg Sodium
  • 18g Total Carb
  • 1g Fiber
  • 16g Total Sugars (Includes 6g Added Sugars)
  • 23g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine ground turkey, carrots, celery, onion powder, sage, thyme, celery seed, sea salt, olive oil, and almond flour in a bowl and mix well.
  2. Form into indicated number of meatballs.
  3. Place on a baking sheet and bake at 350 degrees for 25 minutes.
  4. Combine pomegranate juice #1, apple cider vinegar, and maple syrup in a skillet.
  5. Add meatballs and simmer for 7 minutes.
  6. Stir together tapioca flour and pomegranate juice #2 until starch is dissolved. Add to skillet.
  7. When glaze begins to thicken, remove from heat.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine ground turkey, carrots, celery, onion powder, sage, thyme, celery seed, sea salt, olive oil, and almond flour in a bowl and mix well.
  2. Form into indicated number of meatballs.
  3. Place on a baking sheet and bake at 350 degrees for 25 minutes.
  4. Combine pomegranate juice #1, apple cider vinegar, and maple syrup in a skillet.
  5. Add meatballs and simmer for 7 minutes.
  6. Stir together tapioca flour and pomegranate juice #2 until starch is dissolved. Add to skillet.
  7. When glaze begins to thicken, remove from heat.
  8. Allow to cool.
  9. Divide meatball mixture among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop for 15 minutes, or until meatballs are warmed through.

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