Don’t be put off by the ingredients list: this is a very easy, time-efficient appetizer, and oh-so-delicious. Want to skip making the cranberry glaze? Cranberry chutney from the supermarket works just fine here.
Ingredients
2 sheets puff pastry (each approximately 9.5×9.5″) defrosted overnight in the refrigerator
1 14-ounce can whole berry cranberry sauce
½ small onion, diced fine (about ½ cup)
1 tablespoon olive oil
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon orange zest, from 1 orange
½ teaspoon crushed red chile flakes
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
½ teaspoon kosher salt
2 tablespoons horseradish
1 lb Armanino Gourmet Beef Meatballs, defrosted
8 wooden skewers
1 large egg, lightly beaten
2 tablespoons sesame seeds
Directions
In a heavy saucepan, sauté the onion in the oil over medium high until soft and translucent, about 5 minutes.
Puree the cranberry sauce in a blender or food processor or with an immersion blender until smooth.
Pour into the saucepan with the onions and stir in vinegar, brown sugar, orange zest, chile flakes, thyme, pepper, salt.
Bring to a boil then reduce to low and simmer until the mixture thickens, about 5 minutes.
Remove from the heat, stir in the horseradish and let cool. (Hot glaze and cold pastry are not a good match.)
Toss the defrosted meatballs in the cranberry glaze to fully coat.
Preheat oven to 375°F with a rack in the middle position.
Unroll one pastry sheet on a lightly floured surface and gently roll out any creases.
Cut the sheet in half then in half again for four equal squares. Cut each square into four even strips, roughly 1” wide. You should have 16 strips total from one sheet of pastry.
Leaving any excess glaze in the bowl, roll a glazed meatball in a pastry strip. Continue with the remaining meatballs and pastry strips.
Thread 2 pastry wrapped meatballs on a skewer, catching the pastry overlap with the skewer.
Brush the pastry only (not the meatball) on all sides with the beaten egg, sprinkle with sesame seeds and place on a parchment lined sheet pan meatball side down. You should have eight two-meatball skewers.
Do the same with the second pastry sheet and remaining meatballs for 16 skewers total.
Bake 20-25 minutes, rotating the pan halfway through, until the pastry is baked through, golden and crispy. Serve hot or at room temperature with any extra glaze for dipping.
Chef’s Tips
Use any seed you like for the final touch. White or black sesame seeds, poppy seeds, everything bagel spice. Even finely chopped nuts, such as pecans, would be nice.
A purchased cranberry chutney can be substituted for the cranberry glaze.
Do ahead: the skewers can be assembled and refrigerated, tightly wrapped, several hours ahead before baking. Egg wash just before baking. If needed, re-crisp in a 350°F oven for 10 minutes.
