Turkey Cocktail Meatballs Recipe
Turkey Cocktail Meatballs is a great appetizer for your holiday cocktail party. The cranberry glaze is out of this world!
Ingredients
- 5 cups Fresh Cranberries
- 1/4 cup Bourbon Or whiskey
- 1/4 cup Orange Juice
- 1/4 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tablespoon Orange Zest
- 1 pound Ground Turkey
- 1/3 cup Ricotta Cheese
- 3 tablespoons Sour Cream
- 4 leaves Fresh Sage Chopped
- 1 Egg
- 1/2 cup Breadcrumbs
- 1 clove Garlic Large, minced
- 1/2 tablespoon Poultry Seasoning
- 1 tablespoon Salt
- 1/2 tablespoon Black Pepper Freshly ground
- Olive Oil For frying
Instructions
- Add all the ingredients for the cranberry sauce into a large slow cooker.
- Stir and set to high heat for 3 hours.
- Puree with a stick blender (or let cool and transfer in batches to a blender) until smooth.
- Mix all the ingredients together for the meatballs in a large bowl.
- Add some olive oil to a large skillet and heat up over medium-high heat.
- Spray your hands with cooking spray and roll the meatballs into small 1 1/2" inch rounds. I used a 1 tablespoon scoop to measure them out evenly.
- Brown the meatballs on all sides and set them aside on a paper towel lined plate to cool.
- Add the meatballs to your slow cooker, pushing them down gently to make sure they’re all covered in the cranberry sauce.
- Cook on high for 2 hours, or on low for 4-6.