Description
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.
Ingredients
- 1 ¼ pounds ground turkey
- ¼ teaspoon poultry seasoning
- ½ teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
- 1 large egg, beaten
- ¼ cup milk
- ½ cup plain bread crumbs
- 1 tablespoon olive oil
- 1 cup canned jellied cranberry sauce
- ½ cup orange marmalade
- ½ cup chicken broth
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon minced Fresno pepper
- 1 pinch salt and ground black pepper to taste
Instructions
- Mix the turkey
- poultry seasoning
- garlic salt
- onion powder
- salt
- pepper
- Worcestershire sauce
- and cayenne pepper together in a bowl. Stir in the egg
- milk
- and bread crumbs. Cover with plastic and refrigerate for 1 hour.
- Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls
- about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides
- flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
- Combine cranberry sauce
- marmalade
- and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers
- then return meatballs to skillet. Reduce heat to medium-low
- and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8