Fall Balls Turkey Meatballs With Cranberry Glaze Food

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.

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 SAGE AND CRANBERRIES

Steps:

• Heat a small pan over medium heat; add pine nuts and stir until aromatic and light brown, a few minutes. In a bowl, combine all ingredients from turkey through pepper, being careful not to overmix. Cover and chill for at least 2 1/2 hours. (Chilling will help meatballs keep their shape while cooking.) Heat oven to 400°. Line a cookie sheet with parchment paper; brush paper with oil. Roll meat into 1-inch balls; place on baking sheet 1/2 inch apart. Bake until balls are brown and bounce back to the touch, and internal temperature reaches 165°, 10 to 15 minutes. Remove; let rest. Serve warm with chutney, if desired. DO AHEAD: These savory bites can be made up to 48 hours in advance. Store, covered, in the fridge; reheat at 250°F for 15 minutes.

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.

CRANBERRY SAUCE MEATBALLS

Steps:

• Prepare meatballs according to package directions. , In a large skillet, cook and stir remaining ingredients over medium heat until blended. Stir in meatballs; heat through.

CRANBERRY GLAZED MEATBALLS

Steps:

• Combine cranberry sauce, chili sauce, cumin and cayenne pepper in a large saucepan.
• Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
• Add meatballs; stir gently to coat.
• Cook over medium-low heat, stirring occasionally, 30 minutes or until the meatballs are heated through.
• Place in a chafing dish or slow cooker to keep warm during the party or gathering.

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.

TURKEY MEATBALLS WITH CRANBERRY, ORANGE GLAZE

Steps:

• Beat egg in large bowl. In the same bowl, add the turkey, poultry seasoning, garlic powder, onion powder, salt, black pepper, Worcestershire sauce, cayenne pepper (if using), milk, and bread crumbs. With a spoon or using your clean hands, mix the ingredients until just combined. Cover with plastic and refrigerate for approximately 1 hour, this will help them set up more firmly. Remove turkey mixture from the refrigerator and roll one tablespoon of the mixture into a ball. (Tip: To keep the balls the same size, use a small cookie scoop or tablespoon measure.) Heat olive oil in skillet over medium heat. Place the turkey meatballs in a single layer in the skillet so that they are not touching. By making sure there is space in between the meatballs you will ensure that they will brown instead of steaming. Depending on the size of your skillet you may have to brown the meatballs in batches. Brown the meatballs on all sides, turning occasionally, about 3 minutes. As the meatballs brown, remove them from the skillet and place them on a clean baking sheet lined with paper towel to absorb any excess moisture/oils. After all of the meatballs are browned and removed from the skillet, add the cranberry sauce, marmalade and water. Gently stir breaking up the cranberry sauce and marmalade and scraping any browned bits from the meatballs off the bottom of the pan. Bring sauce to a lively simmer and let it cook about 3 minutes. Return turkey meatballs to the skillet. Reduce the heat to medium-low and continue to cooking until the meatballs are no longer pink in the center and glaze is reduced, about 5 minutes. Stir and cover turkey balls with sauce occasionally. Add salt and pepper to taste.