Cranberry Peach Turkey Meatballs with Peach and Parsley Yogurt Sauce

I've not been a timely blogger lately (obviously). Namely due to traveling quite a bit and being a busy bee in general, but I will do my best to get back on the blogging bandwagon. Tonight, I wanted something very quick, light and flavorful....and this recipe was born! And, by the way, I'm not a big measuring person (except for when it comes to baking). So I just pull ingredients and put in what feels right....that's probably no real help to all of you "measurers"...but I will try and ballpark how much I used of each ingredient.

Cranberry Peach Turkey Meatballs with Peach and Parsley Yogurt Sauce (and a pesto vegetable stir fry)

INGREDIENTS (for meatballs)

1 lb Ground Lean Turkey Breast

Grated Parmesan Cheese

Sliced Peaches (canned is fine), diced

Dried Cranberries

Minced Garlic

Minced Parsley

Sea Salt

Coarse Ground Pepper

1/2 cup Chicken Broth

2 tbsp Olive Oil

Yogurt Sauce

Plain Greek Yogurt

Juice from Canned Peaches 

Minced Parsley

Sea Salt

Coarse Ground Pepper

DIRECTIONS

1. Heat 2 tablespoons olive oil in a skillet on medium heat. In a large bowl, mix turkey, 1/3 cup dried cranberries and 1/3 cup diced peaches, Mix well and add 1/4 cup parmesan cheese. Add minced garlic and parsley (about 1/8 -1/4 cup each, depending on your preferences), salt and pepper. Form into meatballs. This recipe makes about 8-9 meatballs.

2. In a separate bowl, mix 3/4 cup yogurt, 1/4 cup diced peaches, and parsley, salt and pepper to taste. Chill in refrigerator until ready to serve.

3. Place meatballs into heated skillet and turn until browned (about 7 minutes). Add 1/2 cup chicken broth and let meatballs sit in the broth for 7-10 minutes. Meatballs will absorb some of the liquid.

4. Plate and serve with yogurt sauce, and a side of your choosing. 

Serving suggestion: I made mine with stir fried broccoli slaw and sliced summer squash. I added some pesto for flavor and a mild creamy consistency. It was delicious. ENJOY!