Tender, turkey meatballs with a sweet and savory sauce – you can serve to a group as an appetizer or as part of a main course.
This recipe can be used as either an appetizer or served with a green salad and potato as an entree.
If you’re making them for a party, consider doubling the recipe and freeze the meatballs without the sauce. On party-day thaw the meatballs and cook them in the sauce.
- 1 large egg, beaten
- 1¼ pounds ground turkey
- ¼ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper (optional)
- ¼ cup lowfat milk
- ½ cup plain bread crumbs
- 1 tablespoon olive oil
- 1 7-ounce can jellied cranberry sauce
- ½ cup orange marmalade
- ½ cup water
- Salt & pepper to taste
- Beat egg in large bowl.
- In the same bowl, add the turkey, poultry seasoning, garlic powder, onion powder, salt, black pepper, Worcestershire sauce, cayenne pepper (if using), milk, and bread crumbs. With a spoon or using your clean hands, mix the ingredients until just combined.
- Cover with plastic and refrigerate for approximately 1 hour, this will help them set up more firmly.
- Remove turkey mixture from the refrigerator and roll one tablespoon of the mixture into a ball. (Tip: To keep the balls the same size, use a small cookie scoop or tablespoon measure.)
- Heat olive oil in skillet over medium heat.
- Place the turkey meatballs in a single layer in the skillet so that they are not touching. By making sure there is space in between the meatballs you will ensure that they will brown instead of steaming. Depending on the size of your skillet you may have to brown the meatballs in batches.
- Brown the meatballs on all sides, turning occasionally, about 3 minutes.
- As the meatballs brown, remove them from the skillet and place them on a clean baking sheet lined with paper towel to absorb any excess moisture/oils.
- After all of the meatballs are browned and removed from the skillet, add the cranberry sauce, marmalade and water. Gently stir breaking up the cranberry sauce and marmalade and scraping any browned bits from the meatballs off the bottom of the pan.
- Bring sauce to a lively simmer and let it cook about 3 minutes.
- Return turkey meatballs to the skillet.
- Reduce the heat to medium-low and continue to cooking until the meatballs are no longer pink in the center and glaze is reduced, about 5 minutes.
- Stir and cover turkey balls with sauce occasionally.
- Add salt and pepper to taste.