Servings: 22-24 meatballs
Approximate Dosage: 1-2mg per meatball
1 lb lean ground turkey
1/2 cup plain breadcrumbs
1 tablespoon cannabis-infused olive oil*
1 1/2 tablespoons finely chopped fresh sage
1 large egg, lightly beaten
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/4 cup canned whole berry cranberry sauce
¼ cup orange marmalade
½ cup chicken broth
Chopped fresh parsley for garnish (optional)
Preheat the oven to 400 degrees. Spray baking sheet with cooking spray or line with parchment and set aside.
In a large mixing bowl, combine the turkey, breadcrumbs, cannabis olive oil, egg, sage, garlic powder, onion powder, salt, and pepper. Roll the mixture into 1 1/2 to 2-inch balls. Arrange the meatballs on top of the prepared baking sheet. Bake in the oven for 12-14 minutes, just until cooked through.
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Combine cranberry sauce, marmalade, and chicken broth over medium heat in a skillet large enough to fit the meatballs. Return meatballs to skillet. After about 3-5 minutes, reduce heat to medium-low, and continue to coat the meatballs in the sauce until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper. Transfer to a serving platter, then spoon the sauce over gently to coat. Sprinkle with fresh parsley and serve.
Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.