Cooking in a new kitchen is like having a new boyfriend. Stay with me here, I promise, I’m onto something.

When you’re in a new relationship you want to put your best foot forward. You can’t let your man other see you in sweatpants or without makeup. You don’t want to be too forward, but you don’t want the lucky guy to think you’re interested.

You don’t want to come right out and tell him you like him because you’re unsure if he feels the same way about you. You recognize some of their flaws but you haven’t decided yet if you can embrace and appreciate them because you’re happy enough with the big picture.

If you follow my blog you’ll know that I don’t have a new boyfriend but I do have a new kitchen. And if you follow my blog you also know that I’m a lot more equipped to give advice about kitchens than about boyfriends.

I’ve been situated in my new apartment for about a week now and have come a long way since moving day. Only a few lingering boxes remain and the space is starting to actually resemble an apartment and not just a comfortable storage unit for cardboard parcels and assorted furniture.

After a few nights of restaurants, sandwiches, crackers and hummus I decided to start with something simple. Something that called for easy ingredients and as few appliances as possible – since I’m not really sure I remember exactly where I put everything.

If you read The Perfect Pantry, this recipe might sound familiar. If you don’t read it, you should, because otherwise you’ll miss out on greta recipes like these turkey, cranberry and basil meatballs. Three ingredients that sound unlikely together, but worked perfectly anyway.

Turkey, Cranberry and Basil Meatballs

Serves 4-6

Ingredients:

1/4 cup dried cranberries
1-1/4 lb ground turkey (93% fat free)
1/2 cup Greek yogurt
1/2 cup plain dry breadcrumbs
1/3 cup finely chopped fresh basil
1 large egg
1/2 tsp kosher salt
1/2 tsp fresh black pepper

Directions:

1. Preheat oven to 400 degrees F. Place cranberries in a one-cup glass measuring cup, and fill with water to the 1-cup mark. Microwave on high for 1 minute. Set aside.

2. In a large mixing bowl, combine turkey, yogurt, breadcrumbs, basil, egg, salt and pepper. Drain the cranberries, and add them to the turkey. With your hands, mix just until the ingredients are combined; do not overmix.

3. Using an ice cream scoop (the kind with a release, called a “disher”), form the meatballs and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper. You should get 17-18 large meatballs.

4. Bake for 18 minutes. Serve hot, at room temperature, or cold. A salad of greens dressed with balsamic vinegar makes a perfect base for the meatballs.