Cranberry Ginger Glazed Meatballs Recipe

A festive appetizer that’s sweet, spicy, and savory — perfect for the holidays or any party platter.

🕒 Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Yields: 30 meatballs | Serves: 6–8

Ingredients

For the Cranberry Glaze

• 1 cup sugar
• 1 cup water
• 1 (12-ounce) bag fresh or frozen cranberries (no need to defrost)
• 1 pinch salt
• 1 teaspoon finely grated orange zest
• 1 teaspoon minced fresh ginger
• 2 teaspoons apple cider vinegar or white vinegar
• 1/8 to 1/4 teaspoon cayenne pepper, to taste

For the Meatballs

• 2 large slices white bread, crusts removed, torn into small pieces (about 1 cup packed or 2 oz bread)
• 2 tablespoons milk
• Generous 1/4 cup ricotta cheese
• 1 large egg
• 1 1/4 pounds ground turkey
• 1 teaspoon kosher salt
• 1 1/2 teaspoons dried thyme
• 1 scant teaspoon fennel seeds
• Flour for dusting (optional)
• 2 tablespoons vegetable oil (plus more as needed)

Step-by-Step Instructions

1. Make the Cranberry Glaze

In a small saucepan, combine sugar, water, cranberries, salt, orange zest, ginger, and vinegar. Stir well and bring to a gentle simmer. Cook for about 15 minutes, until most cranberries have burst and the mixture thickens slightly.

Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spatula to extract the juices. Stir in cayenne pepper to taste. Set aside while you prepare the meatballs.

2. Prepare the Meatball Mixture

In a small bowl, add the torn bread and pour over the milk. Let it soak for 2–3 minutes, then mash with a fork until soft.

In a large mixing bowl, whisk together the ricotta cheese and egg until smooth. Add ground turkey, salt, thyme, fennel seeds, and the milk-soaked bread. Mix gently with your hands until just combined — avoid overmixing to keep the meatballs tender.

3. Shape the Meatballs

Using your palms, form the mixture into 1-inch meatballs and arrange them on a baking sheet or plate. If they seem too moist, lightly dust them with flour before cooking.

4. Brown the Meatballs

In a wide sauté pan, heat the vegetable oil over medium heat. Working in batches, add the meatballs without crowding the pan. Brown on all sides, gently turning them as they cook.

Add more oil between batches if needed. The goal is a golden crust that helps the glaze cling beautifully.

5. Glaze and Simmer

Once the meatballs are browned, pour the strained cranberry glaze into the pan. Simmer uncovered for about 5 minutes, letting the glaze reduce and coat the meatballs evenly.

If the glaze thickens too quickly, add a splash of water. If it’s too thin, let it cook a bit longer until glossy.

Transfer the glazed meatballs to a serving dish and drizzle any remaining sauce over the top.

Pro Tips

1. Make Ahead: Prepare and brown the meatballs up to a day ahead. Reheat them gently in the cranberry glaze just before serving.
2. Swap Proteins: You can use chicken, pork, or beef instead of turkey. Adjust cooking time slightly based on fat content.
3. Add Spice: For a bolder flavor, add a pinch of chili flakes or extra cayenne to the glaze.

Serving Suggestions and Pairings

• Appetizer Platter: Serve these cranberry ginger glazed meatballs with cocktail picks on a festive tray. They pair wonderfully with cheese cubes, olives, or roasted nuts.
• Main Course: Serve over jasmine rice or creamy mashed potatoes with extra glaze drizzled on top.
• Holiday Pairing: Complements holiday favorites like roasted Brussels sprouts, green bean casserole, or cranberry stuffing.

For a refreshing contrast, serve alongside sparkling cranberry punch or chilled apple cider.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate (approx. 5 meatballs)	365	20g	33g	17g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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