1 tbsp unsalted butter

1/2 yellow onion, finely chopped

1 small rib celery, finely chopped

1 lb ground turkey

1 cup fine, fresh bread crumbs

1 egg

2 tbsp fresh, chopped oregano

salt and pepper

2/3 cup orange juice

1 cup fresh or frozen cranberries

1/4 cup sugar

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Preheat the oven to 425 degrees F and lightly oil a rimmed baking sheet. In a large frying pan over medium-high heat, melt the butter. Add the onion and celery and saute until softened, 4-5 minutes. Spoon into bowl and let cool, and set the frying pan aside. Add the turkey, bread crumbs, egg, oregano and 1/2 tsp each salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet.

Bake the meatballs until opague throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries, and sugar in the frying pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin

to pop, 2-3 minutes. Divide the meatballs among dinner plates, spoon the sauce over them, and serve.

To make this a complete meal, serve the turkey meatballs and homemade cranberry sauce with creamy mashed potatoes and a green vegetable such as green beans or broccoli.

Contributed by Jane Innerd

From the Williams and Sonoma “Simple Suppers” cookbook