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.
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