Serve a Mean Holiday Meatball

Serve a Mean Holiday Meatball

There's a widespread mindset that, come the holiday season, it's time to recklessly indulge on a never-ending parade of pies, cookies, candy, buttery sides, and gut-busting meats. Then, in January, ‘tis the season for strict diets or juice cleanses.

We have a better idea: Eat well all throughout. That's why we called on the folks from New York's The Meatball Shop, Daniel Holzman and Michael Chernow. They do a sweet-and-spiced turkey meatball that's low on guilt and long on flavor. It's named "Deck the Balls," and it's a layup to make.

"Meatballs are a scalable meal," Holzman says. "If you want a very light meal, eat just one. If you want a hearty meal, eat four." That's good news if you're giving yourself a total hall pass this holiday.

Holzman and Chernow's "Deck the Balls" balls gets tang from cranberry, musk from cinnamon, and a nice bite of pine from sage. Blasted at high heat, meatballs roast to a tantalizing amber-brown, and the flecks of red and green fit the season nicely.

The secret, however, is the two forms of bread. "Crushed croutons and bread crumbs keep the meatball lighter, fluffier, and lock in its juices," explains Holzman. With this holiday meatball, you don't lose a drop of flavor. Or feel an ounce of guilt.

 

The Meatball Shop's "Deck the Balls" Turkey Meatballs

Recipe adapted from Daniel Holzman and Michael Chernow.

 

What you'll need:

2 lbs. ground turkey

2 cups croutons, broken up with the back of a wooden spoon

1 cup dried cranberries

2 Tbsp chopped fresh sage

2 tsp salt

Pinch of ground cinnamon

¼ cup bread crumbs

2 eggs

2 Tbsp olive oil

 

How to make it:

Set oven to 450 degrees.

1. Add everything but the olive oil to a large bowl.

2. Mix by hand until thoroughly and uniformly blended.

3. Coat a large baking dish (at least 9 by 13 inches) with the olive oil.

4. Roll small portions of the mixture into golf-ball-sized meatballs. Be sure to firmly pack each meatball. Line the meatballs on the backing dish in a grid pattern so that each just barely touches its neighbors.

5. Bake for 20 minutes, or until meatballs are firm, browned, and cooked through. Cover meatballs and let them cool for five minutes before serving. Serves 4-6.

 

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