I love a good appetizer. They set the mood for your tastebuds and get you excited for the meal to come.
These meatballs were crafted with Thanksgiving in mind. I stuffed some of those familiar flavors from the big meal into one hearty bite!
I say hearty because this is one of those appetizers that straddles the line between being a respectable two-biter or a mildly ridiculous one-biter. I say go for it, all in one bite. It’s Thanksgiving! Your family doesn’t mind.
These meatballs have some serious layers. The first, and most Thanksgiving-y, is a cranberry glaze. I love using cranberries in savory dishes, and there is no time more appropriate than now to do so! The glaze is tangy, sweet and sure to wake up your tastebuds right off the bat.
Next you get to the MVP of appetizers: prosciutto. Whether it’s simply wrapped around melon, layered on crostini or baked into a crispy cup that cradles further deliciousness, this stuff was made for pre-dinner noshing. It adds a salty kick and crunch factor to the meatballs that is irresistible.
Following the ham layer is the meatball itself. It’s a pretty standard pork meatball – ground meat, herbs, egg, milk – but did I mention they’re gluten free?! In place of the usual breadcrumbs or fresh bread I used cornmeal. It adds a great texture to the meatballs and is readily available, whereas gluten-free bread might not be in some places. Sage, parsley and thyme bring even more traditional flavors to the table in this layer.
Once the ground pork is mixed, you’d think it’s time for the meatball assembly line. But there is still one more layer to be discussed – apparently three didn’t cut it for me.
So there you have it, all four layers: your tangy/sweet, your salty/crunchy, your meaty/herby, and your cheesy/creamy. I think we’re set!
For cranberry glaze: Combine all ingredients with a pinch of salt in a small saucepan. Bring to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, until the cranberries burst and the glaze has thickened, 10 minutes. Strain the glaze through a fine sieve, pressing down on the solids to extract as much liquid as possible. Scrape any glaze off the bottom of the sieve and discard solids. Set glaze aside to cool.
For meatballs: Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Cut each slice of prosciutto in half crosswise - you'll need about 30 half slices. In a medium bowl, stir together cornmeal, milk, egg, herbs, salt, and pepper to taste. Add the pork and gently stir to combine.
For each meatball, grab roughly a tablespoon of the meat mixture, place a piece of mozzarella in the middle, form the meat around it and roll it into a smooth ball (should be about 1 1/4 inch meatball). Wrap each meatball in a slice of prosciutto and place on the baking sheet. Repeat with the remaining meatballs, cheese and prosciutto. Bake for 12-13 minutes, rotating pans halfway through, until the prosciutto is crisp and meatballs feel firm. Transfer the meatballs to a large bowl and toss with as much of the glaze as is needed to cover.
*The weight you need depends on how thinly the prosciutto is sliced. The goal is to have 15 long slices that are cut in half for the 30 meatballs
I just love meatballs! Thank you for some new inspiration – can’t wait to give these a try. Yummy in my tummy 🙂
[…] Prosciutto-Wrapped Meatballs with Cranberry Glaze from Kitchenette will definitely keep your guest’s hunger at bay until dinner is […]
[…] Salty, sweet, savory, tangy: This is the ultimate appetizer. That cranberry glaze makes this like no other meatball you’ve had before. Get the recipe. […]
I always believe that when the student is ready, the teacher will arrive! Attending The Art Of Seeing workshop was what I did over the weekend till Monday, late afternoon.
Attending Saiful Nang's Zero To Pro was one of the many classes that I wanted to do this year. At first I wanted to attend a food photography workshop overseas. But I thought, I'd better start from home! And after coming across SN (that's how we address Saiful Nang)'s Program and seeing all his gorgeous shots, I knew I could learn a thing or two from this guy!
......hmmm, I didn't learn a thing or two....the whole workshop made me think, and ponder and strategise! And move on! Yes, there were 10 guidelines, rules sort of when taking shots, but during the workshop I learnt leadership, marketing, self motivation, discipline and the importance of love that begins from home!
From the videos that SN shared with us of his work, you could see that he is very passionate about his work! We begin at 8.30 every day after breakfast with a session of tutorial sort of, and then, for the rest of the days we went to outing to get our shots.....you wouldn't want to see my pictures that I took on the first day!...they were just pictures....with some technical flaws....urgghh.....
....my pictures improved a bit after our first outing...but f course to SN they were still "sampah" (rubbish) apart from probably one shot! So, at the end of the first day and after the first critic session, I got hold of my technical flaws.....I took some 'moment' pictures on day 2, some portraits and food pictures. But, on the last day, when we went individually to shoot, SN asked me not to focus on food photography, but everything else. We had to edit via Photo Shop...which I really have to master from now on!I have zero knowledge on this!
But then, to me the whole workshop was everything else about your life....picture taking is only a medium that you capture moments.......and how you do that, one must master the art of seeing! SN also taught us about creating our own media.....I love this part as well! And the part that he is so loving with his children and wife....he is a leader, a visionary! "Be passionate about what you do, and the money will flow..." I will always remember that...and create your own media!
Unfortunately, my memory card was corrupted at the end of the whole session....I still have to retrieve some pictures. But to me the workshop was not about the pictures alone. Well, at the end of the 3 days with the team and SN, think I have come out a brand new person with a different perspective. Sure, my pictures have still a long way to improve, but now I know what went wrong...and at the end of the day, one must master "The Art Seeing" in all aspects of one's life! Creativity can't be taught, but with push and pressure one will be creative and perform...enough said, let's do our work!
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