Turkey & Stuffing Glazed Meatballs
Turkey & Stuffing Glazed Meatballs
SaltSpring Kitchen Co.
4-10, makes about 30 meatballs
35 minutes
Appetizers, Make-Ahead
Easy prep for 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 SaltSpring Kitchen Co. 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 bowl, whisk together the Cranberry, Sour Cherry & Port Preserve and red wine vinegar. Transfer the meatballs to a casserole dish, and pour the preserve mixture into the casserole dish, being sure to coat the meatballs.
Place in casserole dish in the oven, covered and bake for 20 minutes, or until caramelized and the meatballs are cooked through. Serve immediately.
