Thanksgiving Meatballs with Cranberry Glaze

Perfect for Friendsgiving, these turkey meatballs include all the fun flavors of Thanksgiving in a one-bite appetizer portion.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 26 meatballs
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Ingredients

Meatballs:

Cranberry Glaze:

Directions

  1. Position an oven rack in the top third of the oven and preheat to broil.
  2. Make the meatballs: Pulse the bell pepper, onion, celery, garlic, rosemary and thyme in a food processor or blender until finely chopped; transfer to a large bowl. Add the turkey, panko, mayonnaise, egg, paprika, cayenne, 2 teaspoons salt and a generous amount of black pepper and mix together using a rubber spatula until just combined.  
  3. Dampen your hands with water and shape the mixture into 26 meatballs, each about 1 1/2 inches in diameter (a 1-ounce ice cream scoop is helpful for portioning); arrange them on a rimmed baking sheet. Broil, rotating the sheet halfway through, until the meatballs are golden brown and firm, 9 to 10 minutes. 
  4. Meanwhile, make the cranberry glaze: Melt the butter in a large skillet over medium-high heat and add the jalapenos. Cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the cranberries, sugar, orange zest and juice, 1/4 teaspoon salt and a few grinds black pepper and cook, stirring constantly, until the cranberries begin to soften, and the skin starts to crack, about 2 minutes. Mash the cranberries with a potato masher and stir until the liquid from the cranberries begins to simmer and thicken, 2 to 3 minutes. 
  5. Transfer the meatballs to the skillet and toss to coat with the cranberry glaze. Transfer to a platter and serve with toothpicks.