Rest of can of cranberry saucejellied or whole cranberry sauce
1tbspWorcestershire sauce
1tsphot sauceI use Cholula chipotle hot sauce
Butternut Squash Mash:
1butternut squashpeeled and cubed
1/4cupsour creamor nonfat Greek yogurt
1/2tsppumpkin spice
3tbspmaple syrup
Instructions
Peel and cube butternut squash. In a large pot, boil enough salted water to cover your squash. Drop the cubed squash in and let boil for 5-7 minutes, until squash is soft and can be easily squished with a fork. Drain and set aside, lid on to keep warm.
If your air fryer needs to preheat (I use a GoWise that doesn’t), preheat to 375F. Combine ground turkey with egg, breadcrumbs, cranberry sauce, garlic, rosemary, thyme, salt, pepper. Spray air fryer tray/basket, wet your hands, and form into 1.5 inch diameter meatballs, placing them about a half inch apart. Spray the tops of the meatballs and air-fry at 375F for 15 minutes, flipping the meatballs after 10 minutes.
While meatballs are cooking, in a medium saucepan, combine cranberry sauce, Worcestershire sauce, and hot sauce. Stir together over medium heat until you have a uniform glaze (about 5 min).
Once meatballs are cooked to internal temp of 165F, toss them in the glaze.
Add maple syrup, pumpkin spice, and sour cream to squash and use a potato masher to create a uniform puree.
To plate, put a heaping spoonful of squash mash on the plate, top with meatballs and a spoonful of extra glaze, and a sprig of fresh thyme. Enjoy! Store leftovers in the fridge in an airtight container.