Roasted Garlic Turkey Meatballs with Spicy Cranberry Glaze
This Spicy Cranberry Glaze incorporates fresh ginger, orange, serrano pepper for a little kick and apple cider vinegar. A quick sauté, then blended for use.
Combine the water, brown sugar, cranberries, serrano pepper, orange juice, ginger, and apple cider vinegar in a sauté pan.
Simmer on medium heat for 10 minutes until berries have all split open.
Remove and discard the serrano pepper. Transfer mixture to a blender and purée. Pour back into the sauté pan. Season to taste.
Add the meatballs and simmer for 10 minutes until meatballs heated through, mixture will thicken and coat meatballs. If you're using fresh or frozen meatballs that need to be cooked, brown on all sides prior and then add the sauce to them.
Serve with steamed rice or side of choice. Pour cranberry sauce over meatballs and top with chopped chives or parsley.