One of the things I am in charge of this Thanksgiving is an appetizer. I was going to get fancy and knock myself out with something that would be difficult to keep warm and wouldn’t likely taste that great cold, but I’ve decided to take another tack.
Instead of going in a direction that is completely opposite of the main meal, I thought instead that I would create something that would compliment and whet the appetites of the rest of the guests for the main event, plus I’d be able to incorporate one of my favorite Thanksgiving side dishes from last year, Zinful Cran-blueberry Sauce!
Turkey Meatballs with Zinful Cran-Blueberry Sauce
Zinful Cran-Blueberry Sauce
- 1 & 1/3 Cups Granulated Sugar
- 1 Cup Zinfandel Wine (Best Quality you can afford – if you wouldn’t drink it, don’t cook with it)
- 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
- 1 Cup Frozen Blueberries
- 1 Whole Cinnamon Stick
- 1/4 tsp Nutmeg
- 1/2 tsp Vanilla
- Orange or Tangerine Zest
Bring sugar, wine and cinnamon stick to a boil in a medium saucepan. Add remaining ingredients and return to a boil, stirring constantly. Reduce heat to low and simmer 15-20 minutes. You may want to use a splatter shield to avoid splashing when cranberries pop. Remove and discard cinnamon stick. Set aside to pour over cooked meatballs.
Make the Meatballs
- Canola Oil Spray or PAM
- 4 Pounds Ground Turkey
- 2 Cups Bread Crumbs or Panko
- 4 Eggs
- 4 Cloves Garlic Chopped
- 1 Large Granny Smith Apple Grated
- 1 tsp Crushed Fennel Seeds
- 8 tsp Chopped Fresh Sage
- 3 tsp Freshly Ground Salt
- 1 1/2 tsp Freshly Ground Pepper
Preheat oven to 450°F and spray 2 large baking sheets with non stick spray
- Combine turkey, breadcrumbs, eggs, garlic, grated apple, fennel seeds, chopped sage, salt and pepper on a large mixing bowl
- Using a 1″ cookie scoop, portion out the meat into balls, roll and put as many as you can on both baking sheets
- Bake for 15 minutes until meatballs begin to brown
- Remove meatballs from baking sheet and place into serving dish, chafing dish or crock pot (set to low or warm setting) and pour cran-blueberry sauce over until all are well coated.
- Garnish with whole sage leaves if desired.
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