THANKSGIVING MEATBALLS WITH CRANBERRY GLAZE

Thanksgiving Meatballs with Cranberry Glaze image

Provided by Eddie Jackson

Time 30m

Yield 26 meatballs

Number Of Ingredients 19

1 small green bell pepper, cut into chunks
1/2 small white onion, cut into chunks
1 small celery stalk, cut into chunks
1 clove garlic, smashed
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 1/2 pounds ground turkey
3/4 cup panko
2 tablespoons mayonnaise
1 large egg
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 jalapenos, stemmed and seeded, finely chopped
6 ounces fresh or frozen cranberries
1/4 cup light brown sugar
1 teaspoon orange zest plus the juice of 1 orange
Kosher salt and freshly ground black pepper

Steps:

Position an oven rack in the top third of the oven and preheat to broil.
Make the meatballs: Pulse the bell pepper, onion, celery, garlic, rosemary and thyme in a food processor or blender until finely chopped; transfer to a large bowl. Add the turkey, panko, mayonnaise, egg, paprika, cayenne, 2 teaspoons salt and a generous amount of black pepper and mix together using a rubber spatula until just combined.
Dampen your hands with water and shape the mixture into 26 meatballs, each about 1 1/2 inches in diameter (a 1-ounce ice cream scoop is helpful for portioning); arrange them on a rimmed baking sheet. Broil, rotating the sheet halfway through, until the meatballs are golden brown and firm, 9 to 10 minutes.
Meanwhile, make the cranberry glaze: Melt the butter in a large skillet over medium-high heat and add the jalapenos. Cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the cranberries, sugar, orange zest and juice, 1/4 teaspoon salt and a few grinds black pepper and cook, stirring constantly, until the cranberries begin to soften, and the skin starts to crack, about 2 minutes. Mash the cranberries with a potato masher and stir until the liquid from the cranberries begins to simmer and thicken, 2 to 3 minutes.
Transfer the meatballs to the skillet and toss to coat with the cranberry glaze. Transfer to a platter and serve with toothpicks.