Thanksgiving Meatballs With Cranberry Glaze Recipes

CRANBERRY TURKEY MEATBALLS

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place an ovenproof baking rack on top of a large, rimmed baking sheet, then lightly coat with cooking spray. Set aside.
• In a large mixing bowl, combine the turkey, breadcrumbs, olive oil, egg, apple, sage, garlic powder, onion powder, salt, and pepper. With your hands or two forks, lightly mix to combine, being careful not to compact the meat.
• Roll the mixture into 1 1/2 to 2-inch balls, using a small scoop to help portion as desired.
• Arrange the meatballs on top of the prepared baking rack. Bake in the oven for 12-14 minutes, just until cooked through.
• Meanwhile, prepare the sauce. In a saucepan large enough to hold the meatballs, combine the cranberries, applesauce, maple syrup, orange zest, and orange juice. Heat over medium to warm through.
• Add the cooked meatballs to the sauce, then spoon the sauce over gently to coat. Transfer to a serving platter to enjoy immediately or place in a slow cooker set to the lowest heat to keep warm. Garnish with fresh parsley as desired and serve.

THANKSGIVING MEATBALLS WITH CRANBERRY GLAZE

Steps:

• Position an oven rack in the top third of the oven and preheat to broil.
• Make the meatballs: Pulse the bell pepper, onion, celery, garlic, rosemary and thyme in a food processor or blender until finely chopped; transfer to a large bowl. Add the turkey, panko, mayonnaise, egg, paprika, cayenne, 2 teaspoons salt and a generous amount of black pepper and mix together using a rubber spatula until just combined.
• Dampen your hands with water and shape the mixture into 26 meatballs, each about 1 1/2 inches in diameter (a 1-ounce ice cream scoop is helpful for portioning); arrange them on a rimmed baking sheet. Broil, rotating the sheet halfway through, until the meatballs are golden brown and firm, 9 to 10 minutes.
• Meanwhile, make the cranberry glaze: Melt the butter in a large skillet over medium-high heat and add the jalapenos. Cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the cranberries, sugar, orange zest and juice, 1/4 teaspoon salt and a few grinds black pepper and cook, stirring constantly, until the cranberries begin to soften, and the skin starts to crack, about 2 minutes. Mash the cranberries with a potato masher and stir until the liquid from the cranberries begins to simmer and thicken, 2 to 3 minutes.
• Transfer the meatballs to the skillet and toss to coat with the cranberry glaze. Transfer to a platter and serve with toothpicks.

TURKEY COCKTAIL MEATBALLS WITH ORANGE CRANBERRY GLAZE

Steps:

• Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
• Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
• Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.

TURKEY MEATBALLS WITH CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
• Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly.
• Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
• Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
• Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
• Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.

TURKEY MEATBALLS IN CRANBERRY SAUCE

Steps:

• In medium bowl, mix all ingredients except cranberry sauce and water. Shape mixture into about 45 (1-inch) balls.
• Heat 10-inch nonstick skillet over medium heat. Add meatballs; cover and cook 8 to 10 minutes, turning occasionally, until thermometer inserted in center of meatballs reads 165°F.
• Gently stir in cranberry sauce and water. Reduce heat to medium-low; cook 3 to 4 minutes, stirring frequently, until cranberry sauce is melted and smooth.