Fall Balls (Turkey Meatballs With Cranberry Glaze) - cooking recipe

Ingredients

5 lbs ground turkey
1 (8 ounce) box seasoned stuffing mix
1 tablespoon ground sage
2 eggs
1 (16 ounce) can cranberry sauce
1/4 cup orange juice
4 tablespoons prepared horseradish (to taste)

Preparation

Crush stuffing mix in a blender or by other means to make bread crumbs.
Combine and mix: turkey, eggs, sage, and breadcrumbs.
Using a tablespoon, divide mix and form balls, placing on a baking sheet. You will need two sheets (or bake in two batches).
Bake at 350 for approx 25 minutes.
Meanwhile, in a bowl, combine and mix the cranberry sauce, OJ, and horseradish. Add more or less horseradish based on your tastes. I found 4 Tbsp to be perfect- detectable but not hot. That may vary depending on the brand you buy.
When the meatballs are done cooking, you can either top them with the sauce and serve; or cool the meatballs and sauce seperately. I kept mine in the fridge overnight. 15 minutes before serving, I microwaved the sauce for 1 minute to make it more fluid. I poured the sauce over the balls, tossed to coat, and warmed them in the oven for 10 minutes. You can also warm and keep them in a crock pot.