Turkey Meatball Appetizer with Cranberry Glaze

By CheeseDiva

Ingredients

• 2 lbs ground turkey
• 1 small onion, minced
• 1/3 cup bread crumbs
• 1 tsp ground sage
• 1/2 tsp thyme
• 1/2 tsp dried parsley
• salt & pepper to taste (I use them generously)
• 4 cups fresh or frozen cranberries
• 1 3/4 cups sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 tbsp raspberry jam
• 1 tbsp balsamic vinegar
• 4 - 5 chopped green onions

Details

Servings 50
Adapted from kj.com

Preparation

Step 1

Instructions
Turkey Meatballs:

Preheat your oven to 350 degrees.

Line 2 baking sheets with parchment paper. Set aside.

Mix all of the ingredients for the turkey meatballs.

Shape the meat mixture into 1 inch meatballs, and put them on the prepared baking sheet about 1 inch apart.

Bake for 25 - 30 minutes.

While the meatballs are baking, make the cranberry glaze.
Cranberry Glaze:

Add the fresh cranberries, sugar, water and orange juice to a saucepan over low heat.

Cook the mixture, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes.

Turn up the heat to low-medium and continue to cook until the cranberries burst and the berries are broken down. You can use a potato masher to help break down the berries. This takes about 10 minutes or so.

Once the mixture has cooked, strain out the syrup.

Stir the raspberry jam and orange juice into the strained syrup.
Putting it all together:

Put the cooked meatballs into an oven safe baking dish, and cover them with the cranberry glaze, making sure to coat them thoroughly.

Bake for 15 - 20 minutes.

Sprinkle the meatballs with the chopped green onions, and serve them with toothpicks.

Instructions