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turkey-polpette-meatballs-with-cranberry-soy-glaze
Turkey Polpette (Meatballs) with Cranberry-Soy Glaze
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Turkey Polpette (Meatballs) with Cranberry-Soy Glaze

Turkey Polpette (Meatballs) with Cranberry-Soy Glaze

  • Prep Time

    15 minutes

  • Cooking Time

    20 minutes

  • Serving Size

    4
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  3. Turkey Polpette (Meatballs) with Cranberry-Soy Glaze

Ingredients

For the meatballs:

450g cooked turkey, chopped fine (perfect for leftovers)

60g breadcrumbs

1 egg

60g ricotta cheese

30g parmesan cheese

5g chili flakes

5g fresh chopped thyme

Salt and pepper to taste

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For the Glaze:

11ml Asian sweet chili sauce

6ml Ocean Spray® Cranberry Juice Cocktail or Whole Berry Cranberry Sauce

6ml soy sauce

20g brown sugar

Juice of 1 lime

Steps

Preheat oven to 400 degrees. Place all the meatball ingredients in a bowl and mix to combine. Let rest for 10 minutes and then shape into 2oz balls. Place all balls in a greased baking pan and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.

Place all the glaze ingredients in a blender to mix. Blend until well incorporated and then pour over the meatballs. Return the tray of meatballs to the oven and cook for 10 minutes more. Allow to cool and then serve.

Created by Chef Will Gilson from Ocean Spray's Cranberry Chef Collective.