Turkey & Stuffing Glazed Meatballs
A Twist on Traditional Holiday Flavours
We've packed all the flavours of a turkey dinner into bite-sized treats. For holiday parties or as a unique dinner option, these meatballs blend turkey with classic sage and onion stuffing, glazed in our delicious Cranberry, Sour Cherry & Port Preserve.
Easy Prep for Stress-Free Celebrations
Easily double the recipe for larger gatherings, and prepare ahead of time to keep your holiday festivities as relaxed as they are tasty. Uncooked meatballs freeze well, making them a fantastic make-ahead option.
A Mouthwatering Combination
Whether slow-cooked to perfection or baked to a caramelized finish, these meatballs are a festive delight on any holiday table. Serve these Turkey & Stuffing Glazed Meatballs at your next gathering, and enjoy the compliments as much as the flavours.
Turkey & Stuffing Glazed Meatballs
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Category
Appetizers, Make-Ahead, Party
Servings
4-10, makes about 30 meatballs
Prep Time
40-60 minutes
Cook Time
35 minutes
Easy Prep for Stress-Free Celebrations. Easily double the recipe for larger gatherings, and prepare ahead of time to keep your holiday festivities as relaxed as they are tasty. Uncooked meatballs freeze well, making them a fantastic make-ahead option.
Ingredients
- 1 large onion
- 1 small apple
- 4 slices white bread
- 1 egg
- ½ tsp ground sage
- ½ tsp poultry seasoning
- 1 lb ground turkey
- 1 jar Cranberry, Sour Cherry & Port Preserve
- ¼ cup red wine vinegar
Directions
Dice the onion, peel and dice the apple.
Place the onion in a saucepan, pour in enough water to just cover them. Place over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes, until the onions are soft and translucent.
Drain and place in a large mixing bowl. Tear the slices of bread into small pieces and add to the bowl, along with the egg. Beat well with a fork to combine and soften the bread further. Add in diced apple, sage, poultry seasoning and turkey. Mix well with your hands or a fork until the mixture is well combined and uniform.
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
Scoop two tablespoons full of the meatball mixture onto prepared baking sheet, 1 inch apart. The mixture will be a little wet but will hold its shape.
Bake for 15 minutes, until just browned on the outside, and not fully cooked through. Remove from the oven.
- In a medium sized baking dish or the bowl of a slow cooker, whisk together the Cranberry, Sour Cherry & Port Preserve and red wine vinegar. Transfer the meatballs to a casserole dish or slow cooker and toss to combine with the preserve mixture.
If in a slow cooker, turn to low and cook 4 hours, until the meatballs are cooked through and well caramelized. If in the oven, cover the baking dish and return to the oven and bake for 20 minutes, until caramelized and the meatballs are cooked through. Serve immediately.
Recipe Note
Meatballs will store in airtight container for up to 3 days in the fridge and will freeze for up to 2 months.
