Perfect for Friendsgiving, these turkey meatballs include all the fun flavors of Thanksgiving in a one-bite appetizer portion.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 26 meatballs |
Ingredients
- 1 small green bell pepper, cut into chunks
- 1/2 small white onion, cut into chunks
- 1 small celery stalk, cut into chunks
- 1 clove garlic, smashed
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1 1/2 pounds ground turkey
- 3/4 cup panko
- 2 tablespoons mayonnaise
- 1 large egg
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 jalapenos, stemmed and seeded, finely chopped
- 6 ounces fresh or frozen cranberries
- 1/4 cup light brown sugar
- 1 teaspoon orange zest plus the juice of 1 orange
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 78 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 29 mg |
| Sodium | 110 mg |
Reviews
My family loves these meatballs. They have become part of our holiday tradition. You can’t go wrong with a batch of these, or two.
These were perfect!! Pretty much the whole meal in one bite- yum!!!