Turkey and ricotta meatballs glazed with a spicy-sweet cranberry sauce.
I don’t know about you, but I love party appetizer meatballs.
Cheerful little flavor balls in a festive, candy-red cranberry glaze.
Elise Bauer
Mix well and simmer until most of the berries have burst, about 15 minutes.
(Be sure to scrape the outside of the sieve with the spatula.)
Add cayenne to taste.
Elise Bauer
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.
Elise Bauer
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.
Elise Bauer
Don’t overwork the meatball mixture or the meatballs will become too dense.
Heat the oil in a wide saute pan on medium heat.
Use a fork to gently nudge the meatballs, turning them.
Elise Bauer
Add more oil to the pan as needed.
If the glaze during this process is too thick, add a little water.
If too thin, let simmer a little longer.
Elise Bauer
Remove the meatballs to a serving dish and pour any remaining cranberry glaze from the pan over top.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
