Chipotle-Cranberry-Glazed Meatballs

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This appetizer is perfect for parties and can be paired with sweet-spicy cranberry sauce.

Carrie Schloss, a Cookbook author, is a massive fan of sweet and savory recipes. These cranberry glaze meatballs are her go-to appetizer, especially during winter holidays. This cranberry sauce has subtle heat and sweetness thanks to the honey and chipotle pepper. So that each bite is full-flavored, she also ensures the meatballs are appropriately seasoned with ancho chile powder, cumin, and smoked paprika. This delicious gluten-free appetizer uses quick-cooking gluten-free oatmeal instead of breadcrumbs. These meatballs can be made with ground beef or pork if you prefer.


2 pounds lean ground turkey

1/2 cup finely chopped white onion (from 1 medium [9-ounce] onion)

1/2 cup uncooked gluten-free quick-cooking oats

1/2 cup chopped fresh flat-leaf parsley

Two teaspoons of kosher salt

Two teaspoons of ground cumin

One teaspoon of ancho chile powder

One teaspoon of smoked paprika

Two large eggs

Two teaspoons of minced garlic

Cranberry-Orange Sauce

One medium-sized (9-ounce) navel orange

1 pound fresh or frozen cranberries

1 cup water

1/2 cup Basswood (or Linden) honey

Chipotle-Cranberry Glaze

3 cups Cranberry-Orange Sauce

Six canned chile peppers (from 2 [7-ounce] cans of chipotle chili in adobo), chopped into 1/4-inch pieces (about 1/4 cup)

1/4 cup hot honey (such as Asheville Bee Charmer Smokin’ Hot Honey)

Three tablespoons adobo sauce (from 1 [7-ounce] can canned chipotle chile in adobo sauce)

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Make the Meatballs.

Preheat oven to 400°F. Set aside a parchment-lined baking sheet. Mix turkey, onion, oats, and parsley in a large bowl. Add salt and cumin: smoked paprika, smoked paprika, and eggs. Use your hands to combine the ingredients. Allow the mixture to rest at room temperature for 10 min. The meatballs will retain their shape better at this temperature. Make 40 meatballs with a cookie scoop (about two tablespoons) and place them on a baking sheet. Bake in the oven for 20 minutes or until meatballs are firm. A thermometer should be inserted into the thickest part of the meatballs to ensure that it registers at least 160F. Set aside.



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