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Nutrition Facts
Serving Size 50 g
(Approx. 24 Servings)
Amount Per Serving
Calories 70 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 95 mg 4%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 7 g
Protein 5 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Turkey Cranberry Meatballs

Prep Time
15 minutes
Cook Time
17 minutes
Total Time
32 minutes
24  People


Recipe makes 24 Servings

16 Oz H-E-B Cranberry Sauce
1/2 cup(s) H-E-B Signature Series Texas Barbeque Sauce
1/4 cup(s) Low Fat Cultured 1% Milkfat Buttermilk
3/4 cup(s) Panko Bread Crumbs
1 large egg, egg white only
1 Lb H-E-B Ground Turkey Breast
1 Tsp Central Market Herbs de Provence
1 Tbsp large navel orange, grated
1/8 Tsp kosher salt
1/8 Tsp pepper
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Heat oven to 450°F.
Line baking sheet with foil and place wire mesh rack on top. Spray with no-stick cooking spray and set aside.
Combine 1 cup cranberry sauce and barbecue sauce in microwave-safe bowl, cover with plastic wrap, and microwave on high power for 2 minutes. Stir sauce and set aside.
Combine buttermilk and bread crumbs in large mixing bowl and set aside.
In another small bowl, beat egg white with a mixer or wire whip until foamy.
Add the 1/2 cup of remaining cranberry sauce, foamy egg whites, ground turkey breast, herbs de Provence, and orange peel to soaked bread crumbs.
Season meat mixture with salt and pepper. Mix lightly to combine.
Form into 24 one-inch balls and arrange on wire mesh rack
Bake meatballs for 15-17 minutes or until browned. Serve with the remaining heated cranberry barbecue sauce.



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