Turkey & Cranberry Meatballs with Spiced Cranberry Sauce
Experience the festive fusion with Aston Prideaux’s Turkey & Cranberry Meatballs. Grill-perfect turkey, bacon, and cranberry blend, glazed to perfection. Served with spiced cranberry sauce – a BBQ delight!
Ingredients
500g turkey mince (leg meat is better as it has higher fat content)
4 rashers smoked streaky bacon
30g breadcrumbs soaked in milk
30g dried cranberries, roughly chopped
½ onion, very finely diced (or blitzed in a blender)
Zest from ½ an orange
1 tbsp fresh sage finely chopped (or 1 tsp dried)
¼ tsp garlic granules
Salt and pepper
400g frozen cranberries
120g light brown sugar
Zest of ½ an orange
Juice of 1 orange
2 sticks of cinnamon
1 star anise
Method
1. Set up the BBQ with both direct and indirect zones.
2. Add all the meatball ingredients together until evenly distributed throughout the mixture and divide into 20 meatballs.
3. Add all of the sauce ingredients into a suitable pan.
4. Place the sauce over the direct zone and reduce until the cranberries have broken down and it has thickened.
5. While the sauce is cooking, place the meatballs over the indirect side of the grill.
6. When they reach around 65°C internal temperature, start glazing them with the sauce until they come up to 75°C.
7. Serve with the remaining sauce as a dip.
More Recipes Ideas
Method
1. Set up the BBQ with both direct and indirect zones.
2. Add all the meatball ingredients together until evenly distributed throughout the mixture and divide into 20 meatballs.
3. Add all of the sauce ingredients into a suitable pan.
4. Place the sauce over the direct zone and reduce until the cranberries have broken down and it has thickened.
5. While the sauce is cooking, place the meatballs over the indirect side of the grill.
6. When they reach around 65°C internal temperature, start glazing them with the sauce until they come up to 75°C.
7. Serve with the remaining sauce as a dip.
