Cranberry chipotle appetizer meatballs
A sweet, savory, spicy, and surprisingly delicious appetizer.
I hosted a little cookie exchange this weekend. It was really just an excuse to engage in a bit of holiday cheer with a few of my best girl friends … as if we needed an excuse! We enjoyed treats by the light of the Christmas tree. Then we loaded up our trays with the assortment of delicious cookies and homemade bread before saying good night. I love the holiday season exactly for such festive gatherings.
I made a few snacks for my cookie party, including some spinach-gorgonzola triangles (think spanakopita, made with gorgonzola cheese instead of feta) and these cranberry meatballs. They’re inspired by a recipe I spotted in an advertisement for Ocean Spray cranberry sauce.
Ocean Spray’s recipe calls for a combination of jellied cranberry sauce and chili sauce over frozen cocktail meatballs. It reminds me of the sweet and sour meatballs which my mom used to make with a combination of grape jelly and ketchup. It was one of her standard dishes to bring to potlucks and they were surprisingly delicious. You’d never have guessed the sauce was made from jelly and ketchup, of all things!
I knew there was something to this cranberry meatball idea. So, I made a few little tweaks to raise the homemade factor in the recipe and to kick up the flavor with a bit of chipotle heat. The result is sweet, savory, spicy, and surprisingly delicious. These tasty little meatballs are going to make a prompt reappearance on my Christmas Eve menu!
Cranberry Chipotle Appetizer Meatballs
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 degrees 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.
Related post: Buffalo chicken meatballs
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