{"id":477,"date":"2013-11-22T00:00:00","date_gmt":"2013-11-22T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=477"},"modified":"2024-10-22T03:45:35","modified_gmt":"2024-10-22T03:45:35","slug":"2013k111k1pass-the-prosciutto-stuffed-prosciutto-meatballs-with-cranberry-glaze","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2013\/11\/pass-the-prosciutto-stuffed-prosciutto-meatballs-with-cranberry-glaze\/","title":{"rendered":"Pass the Prosciutto \u2013 Stuffed Prosciutto Meatballs with\u00a0Cranberry Glaze"},"content":{"rendered":"
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Sponsored Post<\/h6>\n

\"Stuffed
\nI love a good appetizer. They set the mood for your tastebuds and get you excited for the meal to come.<\/p>\n

And if they\u2019re wrapped in prosciutto, well\u2026 that\u2019s just icing on the cake! Or ham on the meatball. Either way.<\/p>\n

\"Stuffed<\/p>\n

These meatballs were crafted with Thanksgiving in mind. I stuffed some of those familiar flavors from the big meal into one hearty bite!<\/p>\n

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\u2019s Thanksgiving! Your family doesn\u2019t mind.<\/p>\n

<\/span><\/p>\n

\"cranberry<\/p>\n

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.<\/p>\n

\"prosciutto<\/p>\n

Next you get to the MVP of appetizers: prosciutto. Whether it\u2019s 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.<\/p>\n

\"meatball<\/p>\n

Following the ham layer is the meatball itself. It\u2019s a pretty standard pork meatball \u2013 ground meat, herbs, egg, milk \u2013 but did I mention they\u2019re 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.<\/p>\n

\"meatball<\/p>\n

Once the ground pork is mixed, you\u2019d think it\u2019s time for the meatball assembly line. But there is still one more layer to be discussed \u2013 apparently three didn\u2019t cut it for me.<\/p>\n

I stuffed them with CHEESE! Tiny little pearls of mozzarella create the core of these tiny delights and add an itty bitty creamy component.<\/p>\n

\"stuffing<\/p>\n

So there you have it, all four layers: your tangy\/sweet, your salty\/crunchy, your meaty\/herby, and your cheesy\/creamy. I think we\u2019re set!<\/p>\n

<\/i> Print<\/a><\/p>\n

Stuffed Prosciutto Meatballs with Cranberry Glaze<\/span><\/h2>\n

<\/p>\n

Ingredients<\/h3>\n

Cranberry Glaze<\/h4>\n