Name: Cranberry-Glazed Meatballs
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Glazed Meatballs

1. For the cranberry glaze -

2. 1 cup sugar -

3. 1 cup water -

4. 1 12-ounce bag of cranberries -

5. A pinch of salt -

6. 1 teaspoon orange zest -

7. 1 teaspoon minced ginger -

8. 2 teaspoons apple cider vinegar -

9. 1/8 to 1/4 teaspoon cayenne, to taste -

10. For the meatballs -

11. 2 large slices white bread -

12. 2 tablespoons milk -

13. 1/4 cup ricotta cheese -

14. 1 egg -

15. 1 1/4 pounds ground turkey -

16. 1 teaspoon kosher salt -

17. 1 1/2 teaspoons dried thyme -

18. 1 scant teaspoon fennel seeds -

19. 1 teaspoon flour -

20. 2 tablespoons vegetable oil -

How to cook deliciously - Cranberry-Glazed Meatballs

1. Stage

Make the cranberry glaze: Mix all of the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes. Strain the mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula. (Be sure to scrape the outside of the sieve with the spatula.) Add cayenne to taste.

2. Stage

Prepare the meatballs: While the cranberries are cooking, prepare the meatballs. In a small bowl, add the torn bread and sprinkle it with the milk. Use a fork to pulverize the bread a bit. In a large bowl, use the same fork to whisk together the ricotta and the egg until smooth. Add the ground turkey, salt, thyme, fennel seeds, and milk-sprinkled bread. Gently mix with your (clean) hands until the ingredients are all incorporated. Don't overwork the meatball mixture or the meatballs will become too dense.

3. Stage

Gently roll out small meatballs: Roll the meatballs mixtures in balls about 1 inch wide with the palms of your hands and set them on a baking sheet or large plate.

4. Stage

Brown the meatballs: Heat the oil in a wide sauté pan on medium heat. Working in batches, add the meatballs, taking care not to crowd the pan, and brown them all over. Use a fork to gently nudge the meatballs, turning them. Note that the meatballs will probably be a bit on the wet side, which may cause some splattering as you cook them in the oil. To reduce that, you may want to sprinkle some flour on the meatballs or roll them in flour, before they go in the pan. Add more oil to the pan as needed.

5. Stage

Add the glaze and simmer: Once the meatballs are browned and the glaze has been strained, add the glaze to the pan with the meatballs. Let simmer, uncovered, until the glaze reduces a bit and the meatballs cook through, about 5 minutes. If the glaze during this process is too thick, add a little water. If too thin, let simmer a little longer. Remove the meatballs to a serving dish and pour any remaining cranberry glaze from the pan over top.