Meatballs with cranberry glaze

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 26

Nutritional value per serving:

Calories 78, total fat 4 G., saturated fats 2 G., proteins 6 G., carbohydrates 4 G., fiber 1 G., cholesterol 29 mg, sodium 110 mg, sugar 2 G.

These turkey meatballs combine the flavors of several classic Thanksgiving dishes, but are perfect as an appetizer for any holiday or house party. Serve generously coated with cranberry sauce, with skewers or toothpicks nearby for piercing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

1 small green bell pepper
Half a small onion
1 small stalk of celery
1 clove of garlic
1 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
700 g of ground turkey
3/4 cup panko breadcrumbs
2 tablespoons mayonnaise
1 large egg
0.5 tsp paprika
1/4 tsp cayenne pepper

Cranberry glaze

3 tablespoons of butter
2 jalapeños, stemmed and seeded, finely chopped
170 g fresh or frozen cranberries
1/4 cup light brown sugar
1 tsp orange zest + juice of 1 orange

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Position a rack in the upper third of the oven and preheat the oven to grill mode.
Prepare the meatballs:

In a food processor or blender, process the bell pepper, onion, celery, garlic, rosemary, and thyme until finely chopped; transfer to a large bowl. Add the ground turkey. breadcrumbs, mayonnaise, egg, paprika, cayenne pepper, 2 tsp. salt and black pepper to taste and mix with a silicone spatula, distributing the ingredients evenly.

Wet your hands with water and form the mixture into 26 meatballs, each about 4 cm in diameter (it's easier to measure with a 30 ml ice cream scoop); place them on a rimmed baking sheet. Broil, rotating the baking sheet halfway through, until the meatballs are golden brown and firm, 9 to 10 minutes.
Meanwhile, prepare the cranberry glaze.:

In a large skillet over medium-high heat, melt the butter and add the jalapeños. Cook, stirring occasionally, until the peppers begin to soften, 3 to 4 minutes. Add the cranberries, sugar, orange zest and juice, 1/4 teaspoon salt, and a few grinds of black pepper and cook, stirring constantly, until the cranberries begin to soften and the skins begin to split, about 2 minutes. Mash the cranberries with a potato masher and stir until the liquid 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 skewers.