Turkey Meatballs with Cranberry Gravy

For the meatballs:
1/2 c. Italian seasoned bread crumbs
1/3 c. Parmesan, grated
1/4 c. fresh parsley, chopped
1 t. salt
1 t. black pepper
pinch of red pepper flakes
1 1/4 lb. ground turkey
1/4 c. milk
1/4 c. chicken broth

For the gravy:
2 c. fresh or frozen cranberries
1 c. orange juice
1 c. chicken broth
1/4 c. sugar

For the meatballs:
Preheat oven to 450.
Combine bread crumbs, Parmesan, parsley, salt, pepper and pepper flakes in a large bowl. Add turkey. Mix by hand until ingredients are thoroughly combined.
Add milk and 1/4 c. broth to bowl; stir to combine. Form mixture into 2-inch balls (about 2 Tbsp. each).
Coat a nonstick skillet with nonstick spray. Saute meatballs over high heat until browned all around. Transfer meatballs to a baking sheet. Bake meatballs until cooked through, about 10 minutes.

For the gravy:
Combine all ingredients for gravy in the skillet used to cook the meatballs. Simmer gravy over high heat until liquid is reduced by half and berries pop, 7-8 minutes. Serve with meatballs.

Makes 4 servings (16 meatballs and 1 1/2 c. gravy) Total time 45 minutes.

Verdict:
I love these. They are so good. Blake is not a big fan of meatballs but he really likes these. Well he likes the meatballs not the gravy. I, on the other hand, could and have eaten the gravy by the spoonful.