Servings: 22-24 meatballs
Approximate Dosage: 1-2mg per meatball
1 lb lean ground turkey
1/2 cup plain breadcrumbs
1 tablespoon cannabis-infused olive oil*
1 1/2 tablespoons finely chopped fresh sage
1 large egg, lightly beaten
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/4 cup canned whole berry cranberry sauce
¼ cup orange marmalade
½ cup chicken broth
Chopped fresh parsley for garnish (optional)
Preheat the oven to 400 degrees. Spray baking sheet with cooking spray or line with parchment and set aside.
In a large mixing bowl, combine the turkey, breadcrumbs, cannabis olive oil, egg, sage, garlic powder, onion powder, salt, and pepper. Roll the mixture into 1 1/2 to 2-inch balls. Arrange the meatballs on top of the prepared baking sheet. Bake in the oven for 12-14 minutes, just until cooked through.
Combine cranberry sauce, marmalade, and chicken broth over medium heat in a skillet large enough to fit the meatballs. Return meatballs to skillet. After about 3-5 minutes, reduce heat to medium-low, and continue to coat the meatballs in the sauce until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper. Transfer to a serving platter, then spoon the sauce over gently to coat. Sprinkle with fresh parsley and serve.
*Low-tolerance consumers may want to adjust the recipe and do half regular oil/half infused oil if they’re worried about potency, especially if pairing with other cannabis-infused dishes. Please enjoy responsibly!
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