Thanksgiving Meal Meatballs with a Cranberry Glaze
Oct 30, 2012 in . Read the original on: A Boston Food Diary
The temperatures are starting to dip down into chillier and thoughts are starting to turn to the bounty of harvest- root vegetables, squash, sweet tart cranberries and all things paired with sage. Yes- one might say it's becoming the best time of the year ;-). Friends and I decided to celebrate this bountious season with a Fall Themed potluck dinner, and I was awarded the appetizer course. I played with a variety of ideas for weeks - soups and small bites mesmerized my brain and then I finally settled on my offering. The first would be Thanksgiving Meal Meatballs with a Cranberry Glaze.
1 lb ground turkey meat
3/4 of a Granny Smith apple, pealed and chopped
2 oz Sharp Cheddar Cheese, diced
1 tsp onion powder
1/3 cup chopped fresh sage
1 tsp salt
1 1/2 tsp fresh ground pepper
1 cup to 1 1/2 cups bread crumbs
1 egg
Pre Heat oven to 400 degrees F. Combine the ingredients, starting with just a cup of bread crumbs and adding more until the mixture sticks together but isnt wet. Form small meatballs, about an inch in circumfrance and place on a cookie sheet. Bake for 20- 30 minutes dending on the size of your meatballs.
Cranberry Glaze
1 cup cranberry sauce (prepare via the instructions on package of cranberries)
2 tbsp fresh orange zest
1 tsp molasses
Combine ingredients, and blend until smooth. Spoon or pour over the baked meatballs and serve.Â
Read the original on: A Boston Food Diary
A Boston Food Diary, Fiona Coxe
The accounts of a Boston based food obsessed blogger, wending her way through her kitchen and reviewing Boston Restaurants. Please contact me at: abostonfooddiary@gmail.com
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