Turkey Stuffing Meatballs in Spicy Cranberry Sauce

An elegant cocktail canapé, these bite-size balls are lean and coated in a sticky cranberry glaze.

Prep Time20

Cook Time15

Total Time35

Course: starter

Cuisine: American

Keyword: Thanksgiving cocktails, turkey meatball recipe

Servings:

125g / 1cup This is an affiliate link.breadcrumb stuffing mix I used Paxo sage and onion
125ml / 1/2 cup hot chicken stock
1 egg
500g / 1 lb ground turkey
1/2 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 tbsp parsley chopped

1 tbsp vegetable oil
2 cloves garlic minced
1 tbsp ginger grated
250ml / 1 cup hard apple cider or non-alcoholic apple cider
220g / 1 cup This is an affiliate link.cranberry sauce
2 tbsp This is an affiliate link.gochujang sauce or your favourite spicy chilli sauce

Preheat an oven to 200C/400F or an air fryer. In a large mixing bowl combine the stuffing mix and hot chicken stock, let it stand for 10 minutes. Then add the egg, ground turkey, garlic powder, salt, pepper and chopped parsley, mix to combine. Then shape into 30 meatballs.
Place the meatballs on a baking sheet and cook in the oven for 8-10 minutes until cooked all the way through. Or cook in the air fryer for 8 minutes.
While the meatballs are cooking, make the cranberry sauce. Heat the vegetable oil in a pan, then add the minced garlic and grated ginger, stir fry for 20-30 seconds, then deglaze with the apple cider and let it bubble away for 2-3 minutes, then add the cranberry sauce and the Gochujang paste, stir to combine and let it simmer over low heat for 2-3 minutes, then add the meatballs into the sauce, turning them to make sure they are well coated in the cranberry sauce and let them heat through in the sauce for 5 minutes.