Brie and Cranberry Meatballs
These festive turkey meatballs are smothered in a rich tomato sauce flavoured with cranberry, with added gooey melted brie.
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NutritionPer Serving
- Calories306
- Fat7.2g
- Saturates3.3g
- Carbs20g
- Sugars18g
- Protein34g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
These festive turkey meatballs are a brilliant way to bring a bit of seasonal comfort to your table without having to do the full turkey dinner, perfect if you’re hosting in the lead up to Christmas or the limbo period afterwards!
We’ve gently simmered them in a rich tomato sauce with sweet dried cranberries, a spoonful of cranberry sauce, and gooey brie, striking the perfect balance between savoury and sweet. The sauce thickens beautifully as it cooks, coating the tender meatballs in festive, cosy flavour. You can swap the turkey mince for pork or chicken if you prefer, and if you fancy a hands-off option, they can also be made in your slow cooker.
What diets are these Brie and Cranberry Meatballs suitable for?
These Brie and Cranberry Meatballs can easily be made gluten-free. If you’re for someone with a gluten intolerance, just be sure to swap out the following ingredients for suitable versions:
- Stock cube
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Brie and Cranberry Meatballs?
No, this recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in Brie and Cranberry Meatballs?
There are only 306 calories in one serving of these Brie and Cranberry Meatballs, which means they falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
In a bowl, combine the meatball ingredients seasoning with salt and pepper (to taste). Mix together using your hands, then divide and shape into 16 meatballs.
Step 2
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Fry the meatballs for 5 minutes, until browned on all sides. Remove the meatballs from the pan and set aside.
Step 3
Preheat the oven to 180ºC.
Step 4
Re-spray the pan with low-calorie cooking spray. Add the onion, garlic, carrot, and celery. Fry for 5 minutes.
Step 5
Pour in the passata, chopped tomatoes, tomato puree, cranberry sauce, Henderson’s relish, and thyme. Add the stock cube to the water, then pour the mixture into the pan.
Step 6
Season to taste with salt and pepper. Then stir through the dried cranberries.
Step 7
Nestle the meatballs into the sauce, cover with a lid, and cook in the oven for 45 minutes.
Step 8
Remove from the oven and add the chunks of brie. Then return to the oven, without the lid, for 5-10 minutes — until melted and turning golden brown around the edges. Sprinkle over the parsley, and serve.
What could I serve with these Brie and Cranberry Meatballs?
Brie and Cranberry Meatballs are delicious with a crusty wholemeal bread roll, or you could serve these with lots of different slimming-friendly options! Here are some ideas for sides (and dessert!):
How do you know when Brie and Cranberry Meatballs are cooked?
You’ll know when your Brie and Cranberry Meatballs are good to know when until the meat is cooked all the way through, with no pinkness left in the middle, and the sauce has thickened. This should take around an hour in total. Alternatively, if you prefer, you can simmer them in your slow cooker.
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Brie and Cranberry Meatballs in the fridge?
Once you’ve served up your Brie and Cranberry Meatballs, ideally you should eat them within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Brie and Cranberry Meatballs in the fridge for approximately 1-2 days.
Can I freeze Brie and Cranberry Meatballs?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Brie and Cranberry Meatballs?
From chilled: Place in a frying pan, add a couple of tablespoons of water, cover, and gently simmer for 10-15 minutes — or until piping hot.
From frozen: Allow to defrost fully overnight in the fridge, then reheat from chilled as above.
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Brie and Cranberry Meatballs
These festive turkey meatballs are smothered in a rich tomato sauce flavoured with cranberry, with added gooey melted brie.
-
Prep Time
20 MINS
-
Cook Time
1 HR
- KCals 306
- Carbs 20G
Instructions
- In a bowl, combine the meatball ingredients seasoning with salt and pepper (to taste). Mix together using your hands, then divide and shape into 16 meatballs.
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Fry the meatballs for 5 minutes, until browned on all sides. Remove the meatballs from the pan and set aside
- Preheat the oven to 180ºC.
- Re-spray the pan with low-calorie cooking spray. Add the onion, garlic, carrot, and celery. Fry for 5 minutes.
- Pour in the passata, chopped tomatoes, tomato puree, cranberry sauce, Henderson's relish, and thyme. Add the stock cube to the water, then pour the mixture into your pan.
- Season to taste with salt and pepper, then stir through the dried cranberries.
- Nestle the meatballs into the sauce, then cover with a lid, and cook in the oven for 45 minutes.
- Remove from the oven and add the chunks of brie. Return to the oven without the lid for 5-10 minutes, until melted and turning golden brown around the edges. Sprinkle over the parsley, and serve.
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