Orange & Port Glazed Turkey Meatballs

Ingredients

• 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1/2 cup finely chopped onion
• 1 rib celery, finely chopped (about 1/4 cup)
• 1 lb. ground turkey
• 1 egg
• 1/4 cup plain dry bread crumbs
• 1/4 cup dried cranberries, chopped
• 1/2 tsp. finely chopped fresh thyme leaves or 1/8 tsp. dried thyme leaves, crushed
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1/2 cup orange marmalade
• 2 Tbsp. port wine or grape juice
• 1 tsp. apple cider vinegar
• 1/4 tsp. ground cinnamon (optional)

Directions

1. Melt 2 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook onion and celery, stirring frequently, 5 minutes or until vegetables are tender. Remove from heat and cool slightly.
2. Combine ground turkey, egg, bread crumbs, cranberries, onion mixture, thyme, salt and pepper in medium bowl; shape into 44 (1- inch) meatballs.
3. Melt 1 tablespoon Spread in same skillet and brown 1/2 of the meatballs over medium heat, turning frequently, 7 minutes or until golden brown and almost cooked. Remove meatballs and set aside; repeat with remaining Spread and meatballs. Return meatballs to skillet, then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat, stirring gently, 5 minutes or until sauce is thickened and meatballs are cooked.

• TIP: Can make meatball mixture up to 1 day ahead and refrigerate. They'll be easier to shape if very cold.
• Cost per recipe*: $5.09.
  
  Cost per meatball*: $0.12.
  
  *Based on average retail prices at national supermarkets.