Vodka Cran Turkey Meatballs
Ingredients:
- 1 large egg
- ½ cup bread crumbs
- 2 tbsp milk
- ¼ cup ricotta cheese
- 1 ¼ lb ground turkey
- 1 tsp salt
- 1 ½ tsp dried thyme
- 1 tsp fennel seeds
- 2 tbsp vegetable oil
- Vodka Cran Glaze Ingredients
- 2 tbsp vodka
- 1 cup water
- 1 cup sugar
- 16 oz fresh or frozen cranberries
- 1 pinch salt
- 1 tbsp orange zest, finely grated
- 1 tsp ginger, minced
- 2 tbsp apple cider vinegar
- ¼ tsp cayenne
Directions:
Yields: 10-12 servings
In a mixing bowl, add the egg and whisk with a fork. Add bread crumbs, milk and ricotta and stir to combine. Add the ground turkey, salt, thyme and fennel seeds and gently mix together with your hands, until all incorporated. Roll the meatballs into 1 inch balls (with wet hands if needed) and place on a baking tray. There should be about 30-35 meatballs.
Warm a large sauté pan on medium high heat and add the vegetable oil. Working in batches, brown the meatballs on all sides using a fork to carefully turn them until golden brown, and remove from the heat. Once all of the meatballs have been cooked, add the Vodka Cran Glaze to the same pan and bring to a simmer. Add all of the meatballs back to the pan and reduce to low, cooking uncovered until the glaze reduces and coats the meatballs and internal temperature is 160°F, about 5 minutes, stirring often.
Vodka Cran Glaze Directions
In a medium saucepan over ___ heat, add the water, sugar, cranberry, salt, orange zest, ginger and apple cider vinegar. Mix well and bring to a simmer. Allow the sauce to simmer for 10 minutes or until thick enough to coat the back of a spoon. Strain through a fine mesh sieve, and fold in the cayenne and vodka.
