Here you go Annie, enjoy!!
1 egg, beaten
1 lb. ground turkey
1/2 cup breadcrumbs, fresh if available
1/2 tsp. dried thyme
1/4 tsp. each salt and pepper
1 cup cranberry sauce
1/4 cup orange juice
1/4 cup apple cider vinegar
2 tbsp. brown sugar
2 tsp. dijon mustard
Combine all meatball ingredients and shape in to 1 inch balls. I used a melon baller for this. Arrange in a single layer in shallow baking dish and bake at 350 for 25 minutes or until no longer pink inside.
Meanwhile in saucepan combine cranberry sauce, juice, vinegar, sugar and mustard. Cook over medium heat, stirring occasionally for 10 to 15 minutes or until thickened. Add meatballs and simmer for 5 minutes to coat well. Makes about 32 pieces.
Freezes really well too!
You could also use chicken instead of turkey.
Everyone raved about these last year.
Has anyone done this with beef? I was going to do wine-braised meatballs tonight, but I love this autumnal variation...but really don't want to go to the store. I have frozen cranberries, so think I can improve the sauce okay. But cranberry and beef? Anyone have any experience with this?
For a fast sweet and sour (Jewish-style) meatball sauce ... put a can of whole cranberry sauce into a pot, along with a jar of prepared cocktail sauce (shrimp cocktail red type sauce) on low heat and drop your raw "meatball" dough in as it bubbles away. Add juice of a 1/2 lemon, if you'd like a tad brighter flavor. It always gets raves.