Cheesy Turkey Meatballs 
I have a super power, I can turn you into the hit of any party with this appetizer recipe! These cheesy turkey meatballs are so easy to make and are a great “make ahead” and freeze any time of the year. Better yet serve them with some carrot sticks and cucumbers for a great after school snack. For parties, pair it with the cranberry dipping sauce (recipe below), stand back and watch them disappear!
Please keep in mind that there is some dairy in these and for healthier diets they should not be made for a regular meal but better enjoyed as a snack or appetizer.
Cheesy Turkey Meatballs
1 lb ground organic turkey (pastured or free range best)
1 cup shredded/grated raw organic cheddar cheese
1 tbs raw organic goat feta cheese
2 tbs organic red pepper hummus
1/2 tsp red pepper flakes
1 heaping tsp garlic salt
salt and pepper to taste
1 tbs organic fresh curly parsley, minced
2 tbs organic parmesan, grated finely
Preheat oven to 375 degrees. Line baking dish/sheet with parchment paper. In bowl combine all ingredients except parmesan. Mix well. Use teaspoon to scoop out portions of mixture and form into meatballs. Place on parchment lined baking dish. Space evenly and try to get all meatballs close in size so that they bake evenly. Once all mixture is formed into meatballs add a sprinkle to parmesan to each meatball. Bake for 30-35 mins checking often to ensure they are not burning. Let them cool slightly. Remove from baking dish, they should have crispy bottoms and brown tops. Cut and check inside one to ensure they are cooked through. Serving size 24 meatballs
Cranberry Dipping Sauce 
1 cup spicy cranberry sauce (click for recipe)
1 teaspoon raw organic yogurt
zest from 1/2 organic orange
Combine all ingredients in blender and blend until smooth. Serve chilled or at room temperature.
