WHOLESALEFUNDRAISERSFAIRS AND FESTIVALSBLOG
Halladay's Harvest BarnHarvest BarnRecipesAppetizers

Cranberry Chipotle Meatballs

For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Blend
cup mushrooms, chopped

Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.

For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
cup orange juice
1 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.

SIMILAR RECIPES
Savory Turkey Meatballs

Savory Turkey Meatballs

1 lb. ground turkey
cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Blend
cup mushrooms, chopped

Preheat oven to 375F. Combine all ingredients and blend well. Form into balls and bake for 15 minutes, or until cooked through.

Garlic & Rosemary Turkey Burgers

Garlic & Rosemary Turkey Burgers

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend

Preheat oven to 350F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped
lb. cremini mushrooms, chopped
2 to 3 Tbsp. Halladay's Rustic Tuscan Oil Blend
1 lb. ground beef
1 medium onion, finely chopped
3 Tbsp. tomato paste
2 cups beef stock
1 lb. ziti or pasta of choice
Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.

Mediterranean Meatballs

1 lb. ground turkey
1 egg, beaten
apple, grated
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend

Preheat oven to 375˚F. Combine all ingredients until well blended; season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.