I’m back on track with day 7 of my 24 day Christmas Recipe Posting Marathon. Somehow I got off track yesterday and ended up having to post days 6 & 7 today. Today’s post is for Savory Glazed Turkey Meatballs, which are one of my husband’s favorite appetizers. These delectable morsels fairly melt in your mouth and are delicious any time of the year. I generally put them in a chafing dish and they make an awesome presentation for your guests.
This recipe is from my sister’s blog, The Pudge Factor. She is a fabulous cook and if you get a chance, you should check out her blog.
To begin, gather your ingredients for the meatballs which are: onion, butter, extra lean ground turkey, salt and pepper, dried thyme, egg, bread crumbs, all-purpose flour and vegetable oil for frying the meatballs.
Melt 2 Tbsp of unsalted butter in a skillet over medium low to medium heat. Add the onions and cook for about 15 minutes until very tender, but not browned. Remove from heat and allow to cool.
Add the cooked and cooled onions, turkey, softened unsalted butter, seasonings, bread crumbs, and eggs to the bowl of your food processor fitted with a steel blade. (This recipe calls for plain bread crumbs, but all I had were Panko so I used that and it didn’t seem to make any difference.) Process for 20 seconds, scrape down the sides and process for an additional 10 seconds, or until the mixture is well combined. At this point, you can cover and refrigerate until ready to shape your meatballs.
To make the meatballs, simply use a 1 inch scoop and roll the turkey mixture into 1 inch balls using your hands.
This recipe makes 48 meatballs, but I doubled the recipe and made almost 100 meatballs. Did I mention my husband loves these meatballs…
Place 1/2 cup of all-purpose flour on a plate and roll the meatballs lightly in the flour; shake off the excess flour.
Place 1 Tbsp of butter and 1 Tbsp of vegetable oil in a large skillet and set over medium high heat. When the butter foam begins to subside, add the meatballs, taking care not to crowd them. Cook in batches until browned, about 5 minutes. Drain on paper towels.
Place the browned meatballs on a large baking sheet lined with aluminum foil sprayed lightly with non-stick baking spray and bake at 350 for 20 minutes, or until meatballs are fully cooked. If you would like to make this dish ahead, simply place the cooled cookie sheet with the meatballs on it in your freezer and freeze. Once frozen, put the meatballs in a plastic freezer bag and freeze until you are ready to use them.
Ok, here is the embarrassing part. I have purposely left out the glaze ingredients until now, because I was hoping to sneak them in. But, alas, you have to have them to complete this yummy recipe. Don’t roll your eyes, just combine 1 12 ounce jar of grape jelly with 1 12 oz bottle of chili sauce and heat over medium heat in a large saucepan until the jelly melts. Add your meatballs and simmer for 10-20 minutes until your meatballs are fully heated. That’s it! I know it sounds weird and you are probably thinking I have lost my mind. But, try it. I promise you will love what this glaze does to the meatballs. It’s also an excellent glaze for the little cocktail sausages.