To make the meatballs, in a large bowl, mix together the ground turkey, egg, bread crumbs, parmesan, parsley, a large pinch of salt and pepper and crushed red pepper flakes until evenly combined. Roll into 1 1/2-inch balls and place on a plate or baking sheet.

Set a large pot over moderate heat with the oil. Once hot, brown the meatballs in batches. We're not looking to cook them fully at this point, just looking to get color on all sides. Transfer to a plate and continue browning the rest. Once all are done, set to the side.

Add butter to the skillet and add the onion and celery. Cook until just beginning to softened. Stir in the garlic and mushrooms and cook until the mushrooms have begun to brown, about 5 to 8 minutes. Stir in the rice, cranberries and pine nuts. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook long enough to toast the rice slightly.

Add the chicken stock and then return the meatballs to the pot. Give it all a big stir and bring up to a simmer. Cover, lower the heat to the lowest setting, and cook until the rice has absorbed all the liquid and has softened, about 20 to 25 minutes. Uncover and stir in the fresh herbs. Serve immediately and enjoy!