Saturday, January 2, 2016
Cranberry Glazed Turkey Meatballs!!
Can't believe that the regular football season is over after this weekend. Seems like it just started! Did it go fast for you? It flew by for me. My NFL team stank it up pretty badly in 2015, but I did win the championship in one of my Fantasy Football leagues, so that was pretty exciting. Now we start gearing up for the actual Playoffs and then The Big Game. We still have lots of homegating to do, which as you know, continues throughout the year with various sports. Stay tuned.
This week's recipe is Cranberry Glazed Turkey Meatballs. I had an extra can of cranberry sauce hanging around from the holidays and wanted to use it up before it wound up sitting in my pantry until next Thanksgiving. Since it's a perfect compliment for turkey, making turkey meatballs would be right up the alley for the Gameday Gang. They love any kind of meatball, so this was going to be a no-brainer. I like the sweet-savory combination of this dish between the savory meatballs and the sweet glaze.
Cranberry Glazed Turkey Meatballs
(approximately 32 meatballs)
2 lbs ground turkey
1/2 cup plain breadcrumbs
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp ground sage
1 tsp Worcestershire Sauce
salt & pepper to taste
8 oz can jellied cranberry sauce
2 tbs balsamic vinegar
3 tbs honey
For the Meatballs: Pre-heat oven to 375-degrees. In a large mixing bowl, mix all the ingredients until well incorporated. The mixture will be very soft. Wet hands and begin rolling mixture into golfball-size balls and place on a baking sheet. Place sheet in oven and bake until meatballs are browned (approximately 30-40 minutes, depending on your oven).
For the Glaze: On medium heat, place the cranberry sauce, vinegar and honey in a small sauce pan. Continue to stir until the cranberry jelly is completely melted and the mixture is smooth and well incorporated.
Assembly: Place a few meatballs into the cranberry glaze at a time and toss to coat. Put meatballs on a plate or platter. Add toothpicks.
You can make the meatballs and the glaze ahead of time - just don't mix them together. On the day you're going to serve them, reheat the meatballs and the glaze and then toss them together.
And there you have it! Until next weekend, keep on homegating!
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