2 pounds ground turkey (93% lean) 1 cup Kikkoman® Panko Bread Crumbs 2 large eggs 1 teaspoon garlic, minced ½ teaspoon dried sage ½ teaspoon ground fennel ½ teaspoon black pepper 1 teaspoon sea salt ⅓ cup green onion, thinly sliced 1 can jellied cranberry sauce 1 cup Kikkoman® Teriyaki Marinade & Sauce ¼ cup brown sugar 1 tablespoon olive oil 4 cups spaghetti squash, cooked with skin removed
Line a baking sheet with wax paper
Combine turkey, panko, eggs, garlic, sage, fennel, pepper, salt, and onion in a medium mixing bowl. Mix well to combine. Use your hands to form the mixture into golf ball-sized meatballs and set onto the wax paper lined baking sheet
Place a large Dutch oven on the stove over medium heat and add cranberry sauce and teriyaki sauce. Use a wooden spatula to stir. Heat 5-6 minutes or until cranberry sauce has melted, then stir in brown sugar and stir for another 2 minutes. Reduce heat to low.
In a separate skillet, heat olive oil over medium heat. Add 8-10 meatballs to the skillet at a time and brown for 2 minutes, turn and brown an additional 2 minutes. Repeat with remaining meatballs until all of the meatballs have been cooked.
Transfer meatballs to the Dutch oven containing the teriyaki cranberry sauce. Simmer for 30 minutes or until meatballs are fully cooked, with lid slightly cracked. To serve, spoon meatballs over spaghetti squash.