Turkey Meatballs !!HEADER!!
1 pound of ground turkey thigh meat preferred
1/2 cup of Panko bread crumbs
1/4 cup of grated Pecorino Romano cheese
1/4 cup of chopped onions
4 cloves of garlic minced
2 tablespoons of chopped parsley leaves
zest from 1 orange
1 tablespoon of tomato paste
1 teaspoon of kosher salt
1 large of egg
2 tablespoons of olive oil
Cranberry BBQ Sauce !!HEADER!!
12 ounces of cranberries fresh or frozen
1/4 cup of dark brown sugar
1/4 cup of tomato paste
1/4 cup of dry white wine
juice from 1 orange
2 tablespoons of balsamic vinegar
1/2 teaspoon of cinnamon
1/2 teaspoon of kosher salt
1/2 teaspoon of fresh ground black pepper
1/8 teaspoon of cayenne pepper optional
4-8 teaspoons of water
Make the meatballs by placing the ground turkey, bread crumbs, cheese, onions, garlic, parsley, orange zest, tomato paste, salt and egg in a medium sized bowl. Gently mix with your hands until all the ingredients are evenly distributed. Pinch off a lump and form 24 1-inch balls with your hands.
Heat the olive oil in a Circulon Contempo 12-Inch Skillet on medium heat and then place the meatballs in the skillet. Cook the meatballs until they are brown on all sides. They don’t need to be completely cooked on the inside. Cover the skillet and set aside.
Place the cranberries in a blender or food processor and process until the berries are broken up into small bits. Scrape out cranberries into a 1 1/2 quart saucepan and add the brown sugar, tomato paste, white wine, orange juice, balsamic vinegar, cinnamon, salt, black pepper and cayenne pepper (if using). Add 4 tablespoons of water to the pan and turn the heat to medium high. Cook stirring constantly, until the sauce has thickened about 5 to 7 minutes.
Pour the cranberry BBQ sauce over the meatballs and stir to coat all the meatballs. Bring the sauce to a simmer, adding more water if it needs to be thinned down and then cover and cook, stirring occasionally, for an additional 5 to 7 minutes or until the meatballs are cooked through, with no pink on the inside.