CRANBERRY GLAZED TURKEY MEATBALLS ENJOY DAN:

CRANBERRY GLAZED TURKEY MEATBALLS by CHEF DAN
makes 30 meatballs

CRANBERRY GLAZE:

1 cup sugar

1 cup water

1 (12 Oz) bag fresh cranberries

A pinch of sea salt

1 teaspoons orange zest

1 teaspoon minced ginger

1 teaspoon EACH garlic powder and onion powder

2 teaspoons apple cider vinegar

1/4-teaspoon cayenne

MEATBALLS:

1/2-cup Panko (Japanese bread crumbs)

2 tablespoon milk

1/4-cup ricotta cheese

1 egg

1-1/4-pound ground turkey

1 jalapeno pepper, seeded and sliced

1 teaspoon sea salt

1/4- teaspoons EACH Worcestershire sauce and black pepper

Flour for dusting, if necessary

2 tablespoons vegetable oil

CRANBERRY GLAZE:

1.    Mix all the gaze ingredients except cayenne in sauce pan.

2.    Mix well and simmer until most of the berries have burst, about 15 minutes.

3.    Strain mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with side of a rubber spatula.

4.    Add cayenne.

PREPARE MEATBALLS:

1.    In a bowl, put the panko and sprinkle with milk.

2.    In another bowl whisk, together the ricotta and the egg until smooth.

3.    Add the ground turkey 4 ingredients and add the Panko mixture.

4.    Gently mix with your hands until the ingredients are all incorporated.

5.    Gently roll out small meatballs about a 1-inch wide with the palms of your hands and set on a prepared baking sheet

BROWN THE MEATBALLS:

1.    Add oil to a skillet over medium-heat and when sizzling.

2.    Working in batches, add the meatballs don’t crowd, and brown all over.

3.    With fork nudge the meatball, turning them, if slightly wet, coat with flour.

4.    Once the meatballs are browned and the glaze has been strained.

5.    Add the glaze to the skillet with the meatballs, simmer for 5 minutes.

6.    Remove meatballs to a serving dish and pour glaze over them.

ENJOY DAN:                              BON-APPETITE!!