Add the 1/2 cup of remaining cranberry sauce, foamy egg whites, ground turkey breast, herbs de Provence, and orange peel to soaked bread crumbs. Season meat mixture to taste with salt and pepper. Mix lightly to combine. Form into 24 one-inch balls and arrange on wire mesh rack.
Bake meatballs for 15 to 17 minutes or until browned. Serve with the remaining heated cranberry barbecue sauce
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