Turkey Meatballs With Cranberry Orange Glaze Recipes

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.

TURKEY MEATBALLS IN CRANBERRY SAUCE

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.

ORANGE-GLAZED TURKEY MEATBALLS

Steps:

• 1. Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
• 2. Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.
• 3. Mix orange marmalade, broth, vinegar and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.

ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
• Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
• Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
• After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
• Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.

TURKEY MEATBALLS WITH CRANBERRY SAUCE

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.