What party would be complete without cocktail meatballs I ask you? From casual game day tailgate parties, family gatherings or even a sophisticated soiree, cocktail meatballs take the center stage of any buffet. My new recipe for these turkey meatballs with chipotle orange cranberry glaze turned out party perfect and were a hit at a holiday party I helped with over the weekend, the flavors of turkey combined with the cranberry are so appropriate for this time of year. My client had requested them to be made gluten free and I said no problem at all, so feel free to substitute the regular bread crumbs in this recipe for gluten free ones. At the party I noticed several people huddled around the chaffing dish eating one meatball after the other and a few of them were doing the “happy dance”, maybe that was from the spirits from the holiday party cocktails but I know comfort food excitement, I can spot that a mile away. So try my recipe for these delicious meatballs at your next affair and you will be one popular host or hostess, I’m sure of that.
Cocktail Turkey Meatballs with Chipotle Orange Cranberry Glaze
These tangy, sweet turkey meatballs have a bit of spiciness and smoky flavor from the chipotle chilies and is such a nice contrast with the cranberry sauce.
- 2 tbsp olive oil
- 2 tsp chopped garlic
- 1/4 cup onion, minced
- 1 1/2 lbs ground turkey
- 2 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 1/2 tsp poultry seasoning
- 1 tsp kosher salt
- 1/4 tsp course ground pepper
- 1/3 cup white wine
- 1/3 cup Romano/Parmesan cheese blend
- 3/4 cup plain bread crumbs
- 1/4 cup flat leaf parsley, minced
- 1 large or jumbo egg, whisked
Chipotle Orange Cranberry Glaze
- 2 tsp olive oil
- 1/4 cup onion, minced
- 2 tsp rosemary, minced
- 1 15 oz can of jellied cranberry sauce
- 1 12 oz bottle of Heinz chili sauce
- 1/4 cup brown sugar
- 2 tbsp chipotle chilies in adobo, minced
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1/2 cup white wine
- 2 tbsp cornstarch, mixed in 3 tbsp water until dissolved
In a small saucepan on the stove over medium/high heat add the olive oil, garlic and onion, saute for 6 to 8 minutes, stirring occasionally and set aside to cool.
In a medium mixing bowl or in a bowl of a stand mixer combine the ground turkey, Worcestershire sauce, Dijon mustard, poultry seasoning, salt, pepper, white wine Romano/Parmesan cheese, bread crumbs, parsley, egg and lastly add the cooled onion/garlic mixture and mix until well combined by hand or with a mixer. Cover and place in the refrigerator for 30 minutes to rest
While the turkey mixture is resting make the chipotle orange cranberry glaze by adding the olive oil, onion and rosemary into a saucepan over medium/high heat, stir occasionally for 4 minutes then add all the other ingredients to this and continue stirring occasionally breaking up the cranberry sauce as it melts, let the sauce come to a boil and then turn down to simmer for 15 minutes.
Take off heat and with an immersion blender puree in the sauce pan or regular blender, puree the sauce and pour back into the saucepan set at lowest setting and cover to keep warm.
Preheat oven to 375 degrees
Take out the ground turkey mixture and with your hands and/or a small cookie scoop, roll into small balls about a 1 inch to 1 1/2 inch in diameter, I came up with 40 meatballs.
As you are making the, place them on a parchment lined sheet pan or nonstick sprayed sheet pan, once all the meatballs have been made place in oven for 20 minutes.
Take out and put the meatballs in a serving casserole or chaffing dish and pour sauce over them and serve warm or let cool, cover and place in the refrigerator for the next day, reheat and serve at that point.
Serves 12 as an appetizer