I don’t think I’ve ever made a more tried-and-true appetizer than these cranberry meatballs. All the flavors of Thanksgiving in a bite-size appetizer without spending hours in the kitchen. They are always a part of my holiday spread and definitely hold their own alongside other festive bites.
Cranberry Turkey Meatballs
Meatballs
1 pound ground turkey
2 cloves garlic, minced
1/4 cup finely diced onion
2 tablespoons minced parsley
1 teaspoon orange zest
2 teaspoons salt
1 teaspoon ground black pepper
1 egg, slightly beaten
1/2 cup breadcrumbs
Cranberry sauce
3 cups fresh or frozen cranberries
1 cup light brown sugar
3/4 cup orange juice
1 tablespoon orange zest
1 teaspoon crushed dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
1. Meatballs Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine meatball ingredients and mix until well combined. With damp hands, shape into 1-inch meatballs and place on prepared baking sheet. Bake 20 minutes.
3. Cranberry sauce In a large skillet over medium-high heat, combine sauce ingredients. Cook 8–10 minutes, stirring occasionally until sugar has dissolved, cranberries have burst and sauce has slightly thickened.
4. Serve meatballs warm with cranberry sauce.
Serves 14.
