Thanksgiving Meatballs With Cranberry Glaze Recipes

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.

Steps:

• Heat oven to 375°F. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.

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.

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, combine turkey, egg, cranberry sauce, pepper and stuffing mix. Form into 1-inch balls. Place on foil-lined cookie sheet. Bake 20-25 minutes.
• While meatballs are baking, put gravy in a large skillet and heat. When meatballs are done, add to gravy.
• Cover; simmer on low heat while you prepare noodles.
• Cook noodles according to package directions.
• Serve meatballs over cooked noodles.

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.

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.