Turkey & Cranberry Meatballs

Turkey & Cranberry Meatballs are terrific for a number of taste changes as you can add in different flavours in addition to the recipe below. Add in what you are craving and can tolerate for a meal you can actually look forward to.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Makes: 30 small balls

Prep & cooking time: 30 minutes

1

Ingredients:

  • ½ cup frozen cranberries, defrosted and roughly chopped in a blender
  • 500g turkey mince
  • 4 tablespoons white chia seeds
  • 2 cloves garlic, finely chopped
  • Zest & juice of ½ a large orange
  • Freshly chopped sage
  • Freshly chopped parsley
  • Salt & pepper to taste
  • Fresh thyme to serve.

Method

  • Preheat an oven to 175ºC and line an oven tray with baking paper.
  • Place all ingredients into a large bowl and using your hands, combine well.
  • Take a small amount of mixture and roll into a small ball in the palms of your hands. Place the ball onto the lined oven tray. Repeat with the remaining mixture.
  • Place the tray into the oven and cook for about 18 minutes or until cooked through. This will depend on the size of the balls.
  • Serve on top of Beetroot Risotto for a colour and taste sensation and sprinkle fresh thyme over the top.

For dry mouth & throat: Cover the balls in the oven with foil to retain as much moisture in them as possible.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Makes: 30 small balls
Prep & cooking time: 30 minutes

  • ½ cup frozen cranberries, defrosted and roughly chopped in a blender
  • 500g turkey mince
  • 4 tablespoons white chia seeds
  • 2 cloves garlic, finely chopped
  • Zest & juice of ½ a large orange
  • Freshly chopped sage
  • Freshly chopped parsley
  • Salt & pepper to taste
  • Fresh thyme to serve.
  • Preheat an oven to 175ºC and line an oven tray with baking paper.
  • Place all ingredients into a large bowl and using your hands, combine well.
  • Take a small amount of mixture and roll into a small ball in the palms of your hands. Place the ball onto the lined oven tray. Repeat with the remaining mixture.
  • Place the tray into the oven and cook for about 18 minutes or until cooked through. This will depend on the size of the balls.
  • Serve on top of Beetroot Risotto for a colour and taste sensation and sprinkle fresh thyme over the top.

For dry mouth & throat: Cover the balls in the oven with foil to retain as much moisture in them as possible.

Makes: 30 small balls

Prep & cooking time: 30 minutes

  • ½ cup frozen cranberries, defrosted and roughly chopped in a blender
  • 500g turkey mince
  • 4 tablespoons white chia seeds
  • 2 cloves garlic, finely chopped
  • Zest & juice of ½ a large orange
  • Freshly chopped sage
  • Freshly chopped parsley
  • Salt & pepper to taste
  • Fresh thyme to serve.

For dry mouth & throat: Cover the balls in the oven with foil to retain as much moisture in them as possible.

  • Preheat an oven to 175ºC and line an oven tray with baking paper.
  • Place all ingredients into a large bowl and using your hands, combine well.
  • Take a small amount of mixture and roll into a small ball in the palms of your hands. Place the ball onto the lined oven tray. Repeat with the remaining mixture.
  • Place the tray into the oven and cook for about 18 minutes or until cooked through. This will depend on the size of the balls.
  • Serve on top of Beetroot Risotto for a colour and taste sensation and sprinkle fresh thyme over the top.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts