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Cranberry-Glazed Meatballs
Cranberry-Glazed Meatballs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spicy-sweet cranberry-glazed turkey meatballs with thyme and ricotta, perfect for a festive appetizer.
Ingredients:
  • For the cranberry glaze
  • 1 cup sugar
  • 1 cup water
  • 1 12-ounce bag of cranberries
  • A pinch of salt
  • 1 teaspoon orange zest
  • 1 teaspoon minced ginger
  • 2 teaspoons apple cider vinegar
  • 1/8 to 1/4 teaspoon cayenne, to taste
  • For the meatballs
  • 2 large slices white bread
  • 2 tablespoons milk
  • 1/4 cup ricotta cheese
  • 1 egg
  • 1 1/4 pounds ground turkey
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons dried thyme
  • 1 scant teaspoon fennel seeds
  • 1 teaspoon flour
  • 2 tablespoons vegetable oil
Instructions:
  • Prepare the cranberry glaze: Combine all glaze ingredients except the cayenne in a small pot. Stir and cook until most of the berries burst, approximately 15 minutes. Strain the mixture through a fine mesh strainer into a bowl, pressing the cranberry mixture against the strainer with a rubber spatula. Remember to scrape the excess from the sieve with the spatula. Adjust the spiciness with cayenne as desired.
  • To make the meatballs: As the cranberries cook, prepare the meatballs. Combine torn bread and milk in a bowl, then crumble with a fork. In a large bowl, whisk together ricotta and egg until smooth. Add ground turkey, salt, thyme, fennel seeds, and soaked bread. Gently mix with your clean hands until fully combined. Avoid overmixing to keep meatballs light.
  • Shape petite meatballs: Form the meat mixture into 1-inch balls using your hands and place them on a baking sheet or large plate.
  • Brown the meatballs in batches in a wide sauté pan over medium heat, being careful not to overcrowd. Use a fork to gently turn the meatballs until browned all over. Consider coating the meatballs with flour to minimize splattering. Add more oil as needed.
  • Pour the strained glaze into the pan with the browned meatballs and simmer uncovered until the glaze thickens and the meatballs are cooked through, approximately 5 minutes. Adjust the glaze consistency by adding water if it's too thick or simmering longer if it's too thin. Transfer the meatballs to a serving dish and drizzle with the remaining cranberry glaze.

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