Jacqueline Casey 
Yupp another meatball recipe! Like I’ve mentioned in my Chicken, Spinach and Feta Meatball recipe and Chicken Marsala Meatball recipe, meatballs are one of my favorite things to make since they are incredibly easy to serve, they are super forgiving (it’s hard to overcook/dry them out), they make amazing leftovers and of course they always taste delicious. When I one day open my Meatball Food Truck called Meatball Mania, everyone is invited. The inspiration behind these meatballs was the traditional Thanksgiving flavor combination of Turkey and Cranberry sauce. The first time I made this I actually used just Cranberry Sauce, but felt like it could use something extra. That’s when I tried a little bit of Chipotle sauce and it brought the recipe up from good to amazing. Even though the sauce is essentially just 2 ingredients-Cranberry Sauce and Chipotles, it is so flavorful. It has the sweet but slightly tart cranberry and then a smoky, spicy addition from the chipotles. It really is a winning combination and something that taste slightly different and unique. What I love about this recipe is that it can make a great appetizer (I’ve brought this to quite a few parties and they are one of the first things to go), but they also can make a great dinner with the addition of any other favorite Thanksgiving side dish like a string bean casserole, mashed potatoes, sweet potatoes, etc. This is a fun recipe that’s perfect for the entire Holiday season because the combination of cranberry and turkey shouldn’t be something that is enjoyed only once a year.
Options, Substitutions and Tips!
- Because I used seasoned breadcrumbs, I only used 1/4 a tsp of both salt and pepper. Plain breadcrumbs can be substituted, but I recommend seasoning with extra salt, pepper and an herb such as parsley.
- When combining the meatballs by hand, try not to overmix/overwork them. This will ensure your meatballs are tender.
- When I make these as appetizers, I like to make them on the smaller size and when making as a meal more of a medium size. The meatballs can be rolled into any preferred size as long as the are all uniform in size so they will brown and cook evenly.
- I find the best way so the meatballs do not break apart/crumble when browning them is to allow them to cook for a few minutes (2-3) before first turning them over. For the first few turns, I simple use the handle and give them a bit of a shake until they start rolling around. This method turns most of them over and then I can use tongs to turn the other meatballs over onto a side that hasn’t been browned. I’ll also move the pan around on the burner because otherwise the strongest heat source is right in the middle and the meatballs in the middle will brown faster and can get overcooked.
- The cranberry/chipotle sauce is so easy (just 2 ingredients!), but so flavorful. You can also completely control the level of smokiness/heat from the chipotles. First add the entire can of cranberry sauce into a small saucepan and mix it on heat until it starts dissolving. Then add 1 Tbsp of the chipotles, mix it and give it a taste. You can continue adding 1 Tbsp at a time until you have the desired mix. For extra chipotle flavor, you can also chop up some of the chipotles and add those into the sauce. I personally like it a bit more spicy, so I stop after 1 Tbsp, but will add more of the chipotles right on top of my meatballs when the are finished.
- I use Goya Chipotle Peppers in Adobo Sauce-7 oz. Any Canned Chipotle Peppers in Adobo sauce will work and they can usually be found in the supermarket in the International Aisle or Canned Vegetable Aisle.
- After browning the meatballs, you can continue cooking on the stovetop, or transfer into a casserole dish (or transfer the frying pan into the oven if it is oven safe) and bake in the oven. I like to continue cooking on the stovetop when I plan on eating the meal immediately after and use the baking in the oven method when I prepare the meatballs in advance then bake them right when you are ready to eat.
- These freeze amazingly. Just allow the meatballs in the sauce to cool completely then place them in a freezer bag or freezer container. They will last in the freezer 3-4 months. To defrost, place them in the refrigerator the night before you will be reheating them. They can then be reheated in the oven at 375 degrees or in the microwave until they are warm.
- Leftovers can also be stored in the refrigerator to be reheated and eaten within 4 days.
Cranberry & Chipotle Turkey Meatballs
The classic Thanksgiving combination of Turkey and Cranberries gets a twist with the addition of Chipotles that add the perfect amount of smokiness and heat. In meatball form, this makes a perfect Holiday Appetizer or Main Dish.
- Mixing Bowl, Large Frying Pan, Saucepan, Casserole Dish (optional)
- 2 lbs Ground Turkey
- 1 large Egg
- 1 cup Seasoned Breadcrumbs
- salt & pepper to taste
- 1 14 oz. Cranberry Sauce
- 1-2 Tbsp. Chipotle Peppers in Adobo Sauce
Lightly grease the bottom of large frying pan.
Mix turkey, egg, breadcrumbs, salt and pepper until just combined.
Roll mixture into uniform size balls. If making as an appetizer, meatballs can be made small/cocktail size and for a main dish can be made larger.
On medium heat, brown each side of the meatballs for about 10 minutes.
While meatballs are browning, in a small saucepan add Cranberry Sauce. When Cranberry Sauce is dissolved, add Chipotle Sauce. Stir until mostly smooth. Additional Chipotle Sauce can be added until desired taste it achieved.
Transfer to a baking dish and cook in oven at 375 degrees for 15 minutes or continue cooking on stovetop for another 10 minutes. Time will vary based on meatball size. If meatballs are large, they will most need a longer cooking time to completely cook through.
