Baked Turkey Balls w/Cabbage & Cranberries - meat

Posted by : Pamela Schiff

(serves 8 good eaters - or 12 as an appetizer)

2 lbs.    cabbage, shredded
3 lbs.    ground turkey
2         eggs or egg substitutes
1 C.      bread crumbs
1         medium onion, shredded
1/2       green pepper, seeded and finely chopped
2 t.      mustard
1/2 t.    garlic powder
1/4 t.    black pepper, ground
1         (10-ounce) bottle of Low sodium Chili sauce
2/3 C.    water
1         (16-ounce) can Whole Cranberry sauce
1         (8-ounce) can of No-Salt added Tomato sauce

Preheat oven to 350 degrees.  Spread shredded cabbage in a large roasting
pan.  Combine turkey, eggs, bread crumbs, onion, green pepper, mustard,
garlic powder, and black pepper.  Shape into small balls (about 36).  Place
these balls over the cabbage.  Pour chili sauce evenly over the balls and
cabbage.  Fill the chili sauce bottle with the 2/3 Cup of water and pour
over the cabbage in the pan.  Empty the cranberry sauce over the roasting
pan, spreading it evenly over the balls.  Pour the tomato sauce over the
cranberries.  Cover the pan with a lid or aluminum foil and bake 1 1/2 to 2
hours or until the cabbage is softened.  (Actually, the longer it bakes,
the better it tastes.)

Serve with broad egg noodles so that the delicious gravy is not wasted.



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