Taste and Tell Recipes

Taste and Tell
Easy enough to make ... Good enough to eat!

Monday, July 16, 2012

Turkey Cocktail Meatballs with Orange Cranberry Glaze

This is a twist from the traditional cocktail meatballs in grape jelly.  By modifying the recipe and substituting ground beef for ground turkey is one way to skim the fat. Turn traditional meatballs into a more healthful entree and your dinner guest will thank you for it!
(makes about 32-36 cocktail-sized meatballs)
1 1/4 lb ground turkey
1/4 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
pinch of cayenne
1 large egg, beaten
1/4 cup milk
1/2 cup plain bread crumbs
1 tablespoon vegetable oil

For the glaze
1 cup canned jellied cranberry sauce
1/2 cup orange jelly or marmalade
1/2 cup chicken broth or water
1 tablespoon minced jalapeno peppers, optional
1 tablespoon minced Fresno peppers, optional
salt and fresh ground black pepper to taste

Combine turkey with dry and wet ingredients.  Then refrigerate for 1 hour to set. 
Tip: place in freezer for 15 minutes for quicker results. 

Using a small sorbet scoop, make uniformed balls. Transfer the balls to a heavy skillet with oil to brown on medium heat (turning every few minutes to allow all sides to brown). 
Tip: when rolling your meatballs use damp hands.

Remove meatballs from pan, add 1/2 can cranberry sauce and orange marmalade. Once melted return meatballs to pan and cook through. 
Tip: gradually add small amounts of water to your cranberry/orange glaze if it starts to thicken while you finish cooking the meatballs. 

Note:  You can use fresh diced onions and minced garlic but this was designed to be a quick and easy appetizer during the hectic Thanksgiving holiday season. By the way, you can make these ahead and freeze them without the glaze, then the day of the party, defrost them and simply reheat in the sauce. I hope you give these a try.

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