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Ingredients

　　1/3 cup pine nuts

　　1 pound ground lean turkey

　　1 large egg, beaten

　　1 cup fresh whole-wheat breadcrumbs, soaked in 1 ounce skim milk

　　1/2 cup finely chopped onion

　　1/3 cup packed Swiss chard, spinach or arugula, finely chopped

　　1/3 cup dried cranberries, chopped

　　2 tablespoons grated Parmesan

　　1 1/2 tablespoons finely chopped fresh sage

　　3/4 teaspoon kosher or sea salt

　　1/4 teaspoon ground marjoram

　　1/4 teaspoon black pepper

　　Parchment paper

　　1 tablespoon olive oil

　　10 ounces store-bought cranberry chutney (optional)

　　Heat a small pan over medium heat; add pine nuts and stir until aromatic and light brown, a few minutes. In a bowl, combine all ingredients from turkey through pepper, being careful not to overmix. Cover and chill for at least 2 1/2 hours. (Chilling will help meatballs keep their shape while cooking.) Heat oven to 400°. Line a cookie sheet with parchment paper; brush paper with oil. Roll meat into 1-inch balls; place on baking sheet 1/2 inch apart. Bake until balls are brown and bounce back to the touch, and internal temperature reaches 165°, 10 to 15 minutes. Remove; let rest. Serve warm with chutney, if desired. DO AHEAD: These savory bites can be made up to 48 hours in advance. Store, covered, in the fridge; reheat at 250°F for 15 minutes.

Nutrition Per Serving

　　11 grams fat

　　2 grams saturated fat

　　23 grams carbohydrate

　　3 grams fiber

　　15 grams protein

　　#### Nutritional analysis provided by Self