Turkey Cocktail Meatballs With Orange Cranberry Glaze Recipes

TURKEY COCKTAIL MEATBALLS WITH ORANGE CRANBERRY GLAZE

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.

TURKEY MEATBALLS WITH CRANBERRY, ORANGE GLAZE

Steps:

• Beat egg in large bowl. In the same bowl, add the turkey, poultry seasoning, garlic powder, onion powder, salt, black pepper, Worcestershire sauce, cayenne pepper (if using), milk, and bread crumbs. With a spoon or using your clean hands, mix the ingredients until just combined. Cover with plastic and refrigerate for approximately 1 hour, this will help them set up more firmly. Remove turkey mixture from the refrigerator and roll one tablespoon of the mixture into a ball. (Tip: To keep the balls the same size, use a small cookie scoop or tablespoon measure.) Heat olive oil in skillet over medium heat. Place the turkey meatballs in a single layer in the skillet so that they are not touching. By making sure there is space in between the meatballs you will ensure that they will brown instead of steaming. Depending on the size of your skillet you may have to brown the meatballs in batches. Brown the meatballs on all sides, turning occasionally, about 3 minutes. As the meatballs brown, remove them from the skillet and place them on a clean baking sheet lined with paper towel to absorb any excess moisture/oils. After all of the meatballs are browned and removed from the skillet, add the cranberry sauce, marmalade and water. Gently stir breaking up the cranberry sauce and marmalade and scraping any browned bits from the meatballs off the bottom of the pan. Bring sauce to a lively simmer and let it cook about 3 minutes. Return turkey meatballs to the skillet. Reduce the heat to medium-low and continue to cooking until the meatballs are no longer pink in the center and glaze is reduced, about 5 minutes. Stir and cover turkey balls with sauce occasionally. Add salt and pepper to taste.

CRANBERRY-BALSAMIC CHICKEN THIGHS

Steps:

• Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
• Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
• Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

CRANBERRY GLAZED MEATBALLS

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.