These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but they'd also make an excellent meatball sub.
Recipe information
Total Time
1 hour
Yield
Makes 50 meatballs
Ingredients
1
1
1
2
2
1
2
1
4
2
3
1
2
2
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
Step 2
Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly.
Step 3
Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
Step 4
Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
Step 5
Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
Step 6
Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.