Meatballs with cranberry glaze

Ingredients:

Meatballs

• 1 small green bell pepper
• Half a small onion
• 1 small stalk of celery
• 1 clove of garlic
• 1 tbsp fresh rosemary leaves
• 1 tbsp fresh thyme leaves
• 700 g of ground turkey
• 3/4 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 large egg
• 0.5 tsp paprika
• 1/4 tsp cayenne pepper

Cranberry glaze

• 3 tablespoons of butter
• 2 jalapeños, stemmed and seeded, finely chopped
• 170 g fresh or frozen cranberries
• 1/4 cup light brown sugar
• 1 tsp orange zest + juice of 1 orange

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to grill mode.
2. Prepare the meatballs:
   
   In a food processor or blender, process the bell pepper, onion, celery, garlic, rosemary, and thyme until finely chopped; transfer to a large bowl. Add the ground turkey. breadcrumbs, mayonnaise, egg, paprika, cayenne pepper, 2 tsp. salt and black pepper to taste and mix with a silicone spatula, distributing the ingredients evenly.
3. Wet your hands with water and form the mixture into 26 meatballs, each about 4 cm in diameter (it's easier to measure with a 30 ml ice cream scoop); place them on a rimmed baking sheet. Broil, rotating the baking sheet halfway through, until the meatballs are golden brown and firm, 9 to 10 minutes.
4. Meanwhile, prepare the cranberry glaze.:
   
   In a large skillet over medium-high heat, melt the butter and add the jalapeños. Cook, stirring occasionally, until the peppers begin to soften, 3 to 4 minutes. Add the cranberries, sugar, orange zest and juice, 1/4 teaspoon salt, and a few grinds of black pepper and cook, stirring constantly, until the cranberries begin to soften and the skins begin to split, about 2 minutes. Mash the cranberries with a potato masher and stir until the liquid begins to simmer and thicken, 2 to 3 minutes.
5. Transfer the meatballs to the skillet and toss to coat with the cranberry glaze. Transfer to a platter and serve with skewers.