Active Time

　　45 minutes

　　Total Time

　　1 hour

　　These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but they'd also make an excellent meatball sub.

　　

Ingredients

Makes 50 meatballs

　　1 tablespoon vegetable oil

　　1 pound ground pork

　　1 pound ground turkey

　　2 large eggs

　　2 garlic cloves, finely chopped

　　1 cup fresh breadcrumbs

　　2/3 cup whole milk

　　1/2 teaspoon crushed fennel seeds

　　4 teaspoons finely chopped sage, plus whole leaves for garnish (optional)

　　2 1/2 teaspoons kosher salt, divided

　　3/4 teaspoon freshly ground black pepper, divided

　　1 (14-ounce) can jellied cranberry sauce

　　2 tablespoons fresh orange juice

　　2 tablespoons dark brown sugar

　　1 tablespoon finely chopped fresh ginger

　　

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.