These meatballs are DELICIOUS! Seriously! Turkey with a sweet and tangy cranberry/orange taste! SO GOOD! (I know, I know....they don't LOOK good here, but well......just trust me! This one comes from Pampered Chef's "It's Good For You" Recipe Book. (Oh yeah, Jenn, Drew TOTALLY pounded these babies....just so you know!)
SWEET & SAUCY MEATBALLS
MEAT BALL INGREDIENTS:1/4 c. chopped onion
1 pkg. (1 1/4 lb.) 93% Lean Ground Turkey
1 Egg White
1/4 c. Seasoned Bread Crumbs
1 tsp. dried Thyme leaves
1 Garlic Clove, pressed or minced (I actually used 2...I LOVE garlic!)
1/2 tsp. Salt
SAUCE INGREDIENTS:1 can (8 oz) Jellied Cranberry Sauce
1/4 c. Ketchup
1/4 Orange Marmalade
2 Tbs. packed Brown Sugar
1 T. Worcestershire Sauce
DIRECTIONS:
1. Preheat oven to 400. Chop onion. Combine all Meatball ingredients and mix gently, but thoroughly (I used my Kitchen Aid, to save my hands!)
2. Shape meat mixture into balls; place in a single layer over bottom of lightly sprayed baking pan. Bake 15 min; drain (if needed).
3. Meanwhile combine all of sauce ingredients in a bowl. Mix well. Pour sauce over meatballs; mix gently to coat evenly. Return to oven; continue baking 15 minutes. Stir gently before serving.
Yield: 10 servings (about 40 meatballs)
Nutritional Facts (4 meatballs): Calories 170, Total Fat 3.5g, Fiber less than 1 g.
WW Points: Only 4 per serving!
Now, I know that some of you already saw this next one on Kara's blog, but for those of you that have seen it and haven't tried it, or those of you that haven't tried it.....OH MY!!! Ryan made these on Sunday. My mom has a recipe a lot like this...minus the cream cheese, and they are called Conference Rolls. They are only made on Conference and Christmas morning. I think we have permanently added Kara's variation to our tradition! HOWEVER....only like once a year cause SERIOUSLY!! But they were worth every CALORIE....which lucky us, don't count as anything on Sunday anyway! :) Ryan's rolls fell, but imagine if these were perfectly shapped like a bunt cake, or go to Kara's blog to see how they are SUPPOSED to look. ENJOY! AND THANKS KARA!
CREAM CHEESE STUFFED CINNABUNDT
INGREDIENTS:20 Rhodes Bake and Serve Rolls, thawed on the counter for about 1.5 hours
1 lb. light brown sugar
2 sticks salted butter
4 Tbsp. cinnamon sugar
8 oz. cream cheese (at room temperature)
DIRECTIONS:
1. In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator. Lightly coat bottom of bundt pan with cooking spray.
2. Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.
3. Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball.
4. Evenly place 8 balls across bottom of bundt pan.Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns.Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix. Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F. You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.
5. Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.
SWEET & SAUCY MEATBALLS
MEAT BALL INGREDIENTS:1/4 c. chopped onion
1 pkg. (1 1/4 lb.) 93% Lean Ground Turkey
1 Egg White
1/4 c. Seasoned Bread Crumbs
1 tsp. dried Thyme leaves
1 Garlic Clove, pressed or minced (I actually used 2...I LOVE garlic!)
1/2 tsp. Salt
SAUCE INGREDIENTS:1 can (8 oz) Jellied Cranberry Sauce
1/4 c. Ketchup
1/4 Orange Marmalade
2 Tbs. packed Brown Sugar
1 T. Worcestershire Sauce
DIRECTIONS:
1. Preheat oven to 400. Chop onion. Combine all Meatball ingredients and mix gently, but thoroughly (I used my Kitchen Aid, to save my hands!)
2. Shape meat mixture into balls; place in a single layer over bottom of lightly sprayed baking pan. Bake 15 min; drain (if needed).
3. Meanwhile combine all of sauce ingredients in a bowl. Mix well. Pour sauce over meatballs; mix gently to coat evenly. Return to oven; continue baking 15 minutes. Stir gently before serving.
Yield: 10 servings (about 40 meatballs)
Nutritional Facts (4 meatballs): Calories 170, Total Fat 3.5g, Fiber less than 1 g.
WW Points: Only 4 per serving!
Now, I know that some of you already saw this next one on Kara's blog, but for those of you that have seen it and haven't tried it, or those of you that haven't tried it.....OH MY!!! Ryan made these on Sunday. My mom has a recipe a lot like this...minus the cream cheese, and they are called Conference Rolls. They are only made on Conference and Christmas morning. I think we have permanently added Kara's variation to our tradition! HOWEVER....only like once a year cause SERIOUSLY!! But they were worth every CALORIE....which lucky us, don't count as anything on Sunday anyway! :) Ryan's rolls fell, but imagine if these were perfectly shapped like a bunt cake, or go to Kara's blog to see how they are SUPPOSED to look. ENJOY! AND THANKS KARA!
CREAM CHEESE STUFFED CINNABUNDT
INGREDIENTS:20 Rhodes Bake and Serve Rolls, thawed on the counter for about 1.5 hours
1 lb. light brown sugar
2 sticks salted butter
4 Tbsp. cinnamon sugar
8 oz. cream cheese (at room temperature)
DIRECTIONS:
1. In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator. Lightly coat bottom of bundt pan with cooking spray.
2. Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.
3. Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball.
4. Evenly place 8 balls across bottom of bundt pan.Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns.Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix. Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F. You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.
5. Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.
I AM TELLING YOU THESE WON'T LAST LONG! EAT SLOW AND ENOY!
(or pound 4 fast, like Ryan...you might feel a little sick for a little bit, but it will pass and then....4 more!)
5 comments:
Those meatballs look delicious and I can't even look at the cinnabundt Im still trying to burn the calories from the one I made. :)
I love that you put WW points on these things since I am recently doing my WW again! Yay, I am definately trying these!
I love how you make these yummy things for me to try and then you give the recipe. Anytime you want to make me food just let me know, I'm always game!
So when you said that Ryan pounded 4 and then felt sick but then said it would pass did you mean the feeling or the actual rolls?
Those look so yummy! I am doing WW right now too. I just started the online thing... I have done the meetings but I must say I am quite impressed with online. It has a feature where you can type in a recipe and it will figure the points for you. I love it. So thanks for the recipe and the points.
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