Makes about 60 appetizer-sized meatballs
For the meatballs:
2 pounds ground turkey
1/2 medium onion, very finely diced
1-1/2 – 2 cups seasoned bread crumbs
1 teaspoon salt
For the sauce:
2 cans jellied cranberry sauce
1 6-ounce can tomato paste
1/2 medium onion, finely diced
2 tablespoons apple cider vinegar
1-2 chipotle peppers (from a can of chipotle in adobo)
To prepare the meatballs: Preheat oven to 350 degrees F. Combine ground turkey, onions, eggs, bread crumbs, salt and pepper until well-blended. Form into 1-inch balls. Place the meatballs on a baking sheet which has been lightly rubbed with oil. Bake for 15-18 minutes, until cooked through.
To prepare the sauce: Combine all ingredients in a saucepan over medium/medium-low heat. (Use one chipotle pepper for mild/medium heat or two chipotle peppers for medium-hot.) Use a fork to smash up the cranberry sauce. Stir and cook for about 5-7 minutes until a sauce forms. Remove the sauce from heat and allow to cool slightly. Puree the mixture using a blender, immersion blender, or food processor. Pour the sauce over the cooked meatballs.
Meatballs and sauce can be refrigerated or frozen until use.
To reheat: Reheat the meatballs in a foil-covered baking dish in a 350-degree oven, until the meatballs are heated through, about 25-30 minutes (frozen meatballs will take longer). Periodically stir the meatballs as they reheat. Alternately, the meatballs and sauce can be reheated in a saucepan over medium-low heat or in a slow-cooker.