• Before you start this recipe, make the cranberry sauce. You can do this a day or two in advance if you like.

  In a large saucepan, combine the whole cranberries with ½ cup water, sugar, and Swerve sweetener. Bring it to a boil, and then reduce the heat and let the cranberries simmer for 15 minutes or until they all pop and the sauce begins to thicken. Remove the sauce from the heat, and let it cool to room temperature.

  If you're making the sauce well in advance, refrigerate it until you're ready to use it.

For the meatballs:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easier cleanup.
• Place the pistachios and oats in the bowl of a food processor. Pulse about 8 times until the oats and nuts are ground.
• Add the onion and pulse about 10 more times until the onion is minced and well-combined with the oats and nuts.
• Pour the oat mixture into a large mixing bowl. Add the egg, turkey, garlic, curry powder, turmeric, salt, and pepper. Mix well to combine but don't overwork the meat.
• Form the mixture into 1-inch round meatballs, and place on a prepared baking sheet
• Bake the meatballs for 12 minutes or until no longer pink inside. Remover the cooked meatballs from the oven and set them aside.

For the sauce:

• Heat the oil in a saute pan on medium high heat. Add the onion and saute until lightly golden. Add the garlic and stir until fragrant, about 30 seconds.
• Add the cranberry sauce, vinegar, maple syrup and dijon mustard, and stir to combine.
• Add the curry powder, turmeric, ginger and salt. Reduce the heat to low and simmer for about 10 minutes.
• Remove from the heat, and puree the sauce with an immersion blender or in a regular blender, until smooth.
• Reserve about half the sauce for dipping, and place the cooked meatballs in the other half of the sauce. Stir the meatballs so they are well coated with the sauce.
• Serve immediately, or refrigerate the meatballs and separate dipping sauce for up to 2 days, and reheat before serving.