There is something truly irresistible about the sweet and spicy combination found in the Glazed Turkey Meatballs with Grape Jelly and Chili Sauce Recipe. These tender turkey meatballs are coated in a luscious glaze that perfectly balances the fruity notes of grape jelly with the kick of chili sauce, creating a dish that’s both comforting and exciting. Whether you’re planning a cozy family dinner or a party appetizer, this recipe brings together simple ingredients in a way that feels both homey and a little bit special.
Ingredients You’ll Need
Getting ready to make these glazed meatballs is wonderfully straightforward because the ingredients are simple yet each one plays a vital role. From the finely minced onion adding sweetness and texture, to the blend of seasonings that enhance the turkey’s natural flavor, you’ll find everything comes together effortlessly.
- Yellow onion (3/4 cup, finely minced): Adds a subtle sweetness and moisture to keep the meatballs tender.
- Unsalted butter (4 tablespoons, divided): Used for sautéing onions and browning meatballs, enhancing richness without overpowering flavors.
- Extra lean ground turkey (1 1/4 pounds): A lean protein base that keeps the meatballs light yet satisfying.
- Kosher salt (1 teaspoon): Brings out the flavors of all the ingredients.
- Pepper (1/4 teaspoon): Adds a gentle warmth to balance the sweet glaze.
- Dried thyme (1/4 teaspoon): Offers a subtle earthy hint that complements the turkey.
- Egg (1): Binds the ingredients together ensuring the meatballs hold their shape.
- Plain breadcrumbs (1/2 cup): Helps maintain a tender texture and absorbs the moisture.
- All-purpose flour (1/2 cup, spread on a plate): Used for lightly coating meatballs before frying to get a light crust.
- Butter (1 tablespoon): Combined with oil for frying to achieve a golden-brown exterior.
- Vegetable oil (1 tablespoon): Provides a high smoke point to perfect the sear on the meatballs.
- Grape jelly (12 oz jar): The heart of the glaze, adding sweetness and a luscious texture.
- Chili sauce (12 oz bottle): Brings a tangy heat that balances the fruitiness of the jelly beautifully.
How to Make Glazed Turkey Meatballs with Grape Jelly and Chili Sauce Recipe
Step 1: Cook the Onions
Start by melting 2 tablespoons of unsalted butter in a large skillet over medium-low heat. Add the finely minced yellow onion and let it cook gently for about 15 minutes. This slow sautéing softens the onion and draws out its natural sweetness, which will harmonize wonderfully with the glaze later. Once cooked, remove from heat and allow to cool before adding to the meat mixture.
Step 2: Prepare the Meatball Mixture
Into a food processor bowl, add the cooled onions, ground turkey, 2 tablespoons of softened butter, kosher salt, pepper, dried thyme, plain breadcrumbs, and the egg. Pulse the food processor for about 20 seconds until everything begins to combine, then scrape down the sides and pulse again for another 10 seconds until the mixture is uniformly blended. Cover the mixture with plastic wrap and refrigerate it until you’re ready to form the meatballs, letting the flavors meld and the texture firm up slightly.
Step 3: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. This temperature will ensure that the meatballs cook evenly through after browning, developing a lovely browned crust without drying out.
Step 4: Shape and Flour the Meatballs
On a plate, spread 1/2 cup of all-purpose flour. Roll the chilled turkey mixture into 1-inch meatballs, then gently coat each one by rolling in the flour and shaking off the excess. This step prepares the meatballs for browning by creating a light crust that locks in moisture.
Step 5: Brown the Meatballs
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the butter foam subsides, add the meatballs in batches, being careful not to overcrowd the pan. Cook them for about 5 minutes, turning occasionally, until they develop an even golden-brown color. Remove the browned meatballs and drain on paper towels to toss the remaining batches.
Step 6: Bake the Meatballs
Transfer the browned meatballs to a baking sheet lined with aluminum foil and lightly sprayed with non-stick cooking spray. Bake in the preheated oven for 20 minutes to cook through, ensuring that they stay juicy and tender.
Step 7: Make the Glaze and Coat the Meatballs
While the meatballs bake, combine the grape jelly and chili sauce in a large saucepan over medium heat. Stir and cook until the jelly melts completely and the mixture becomes smooth, about 10 minutes. Add the baked meatballs to the glaze and gently stir to coat them thoroughly. Heat the glazed meatballs for another 10 minutes to let the flavors meld wonderfully. At this point, you can refrigerate the meatballs if you’re planning to serve them later.
How to Serve Glazed Turkey Meatballs with Grape Jelly and Chili Sauce Recipe
Garnishes
Fresh garnishes can elevate this dish in both taste and presentation. Sprinkle chopped fresh parsley or green onions on top to add a pop of color and a fresh brightness. For an extra kick, a few red pepper flakes or thin slices of fresh chili can accentuate the glaze’s spicy notes beautifully.
Side Dishes
These glazed meatballs pair perfectly with simple sides that soak up the sauce. Creamy mashed potatoes or garlic mashed cauliflower make for cozy companions, while a crisp side salad with vinaigrette cuts through the richness delightfully. For something more substantial, steamed rice or buttered egg noodles are excellent choices to balance the sweet and spicy flavors.
Creative Ways to Present
If you’re serving these meatballs at a gathering, consider presenting them on a large platter garnished with fresh herbs alongside toothpicks for easy snacking. Another fun idea is to serve them slider-style on small buns with crisp pickles and lettuce. You can also use the meatballs as a hearty topping for baked potatoes or in a sub sandwich with melted cheese.
Make Ahead and Storage
Storing Leftovers
After cooking, allow the glazed meatballs to cool completely before transferring them to an airtight container. Stored in the refrigerator, they will keep well for up to three days, making them perfect for quick meals or snacks throughout the week.
Freezing
You can freeze these turkey meatballs either before or after glazing. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. Frozen meatballs last up to three months and are great to pull out for easy dinners or parties.
Reheating
Reheat the meatballs gently in a saucepan over low to medium heat, stirring occasionally to prevent sticking and to ensure they heat evenly. Microwaving on medium power is also an option, but be sure to cover the dish to retain moisture and prevent drying out.
FAQs
Can I use ground chicken instead of ground turkey?
Absolutely! Ground chicken works well in this recipe and will yield similarly tender meatballs. Just be sure to watch lean-to-fat ratios for juicy results.
Is it possible to make these meatballs gluten-free?
Yes, simply swap out the plain breadcrumbs and flour for gluten-free alternatives, and double-check that your chili sauce and grape jelly do not contain gluten ingredients.
Can I prepare the meatballs entirely ahead of time?
Yes, you can prepare, cook, and glaze the meatballs ahead of time. Store them refrigerated and warm them gently before serving to maintain their delicious texture.
How spicy is the chili sauce glaze?
The glaze has a mild to moderate heat level that pairs perfectly with the sweetness of the grape jelly. If you prefer less spicy, try using a mild chili sauce or reducing the amount slightly.
Can these meatballs be served as an appetizer?
Definitely! These glazed turkey meatballs make fantastic bite-sized appetizers, especially when served with toothpicks alongside drinks at a party.
Final Thoughts
There is something truly comforting and exciting about the sweet and spicy harmony found in the Glazed Turkey Meatballs with Grape Jelly and Chili Sauce Recipe. It’s a dish that brings warmth and smiles at any meal, whether casual or festive. I encourage you to try making these at home—you’ll likely find yourself coming back to this recipe again and again for its cozy flavors and simple, joyful preparation.
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Glazed Turkey Meatballs with Grape Jelly and Chili Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 48 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These glazed turkey meatballs are a savory and sweet appetizer featuring extra lean ground turkey mixed with sautéed onions, herbs, and breadcrumbs, then browned and baked to perfection. The meatballs are coated in a luscious glaze made from melted grape jelly and chili sauce, offering a perfect balance of sweetness and spice, making them an irresistible party favorite or comforting snack.
Ingredients
Meatball Mixture
- 3/4 cup finely minced yellow onion (about 1 medium)
- 4 Tbsp unsalted butter (divided)
- 1 1/4 pounds extra lean ground turkey
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1 egg
- 1/2 cup plain breadcrumbs
Coating & Frying
- 1/2 cup all-purpose flour (spread on a plate)
- 1 Tbsp butter (for frying the meatballs)
- 1 Tbsp vegetable oil (for frying the meatballs)
Glaze
- 1 jar of grape jelly (12 oz jar)
- 1 bottle of chili sauce (12 oz bottle)
Instructions
- Sauté Onions: Melt 2 tablespoons of unsalted butter in a 12-inch skillet over medium low to medium heat. Add the finely minced yellow onions and cook slowly for about 15 minutes until soft and translucent. Remove from heat and allow to cool completely before using.
- Prepare Meatball Mixture: In a food processor fitted with a steel blade, combine the cooled sautéed onions, extra lean ground turkey, 2 tablespoons softened unsalted butter, kosher salt, pepper, dried thyme, plain breadcrumbs, and egg. Process for 20 seconds, scrape down the sides, then process for an additional 10 seconds until mixture is well combined. Cover with plastic wrap and refrigerate until ready to form meatballs.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatballs after browning.
- Form and Flour Meatballs: Spread 1/2 cup all-purpose flour on a large plate. Using chilled turkey mixture, roll it into 1-inch diameter meatballs. Just before frying, gently roll each meatball in the flour to lightly coat; shake off excess flour.
- Brown Meatballs: Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium-high heat. When the butter foam subsides, add the meatballs in batches, being careful not to overcrowd the pan. Cook about 5 minutes until meatballs are browned on all sides. Remove and drain on paper towels. Repeat with remaining meatballs.
- Bake Meatballs: Arrange the browned meatballs on a large baking sheet lined with aluminum foil that’s lightly sprayed with non-stick cooking spray. Bake in the preheated oven for 20 minutes or until the meatballs are fully cooked through.
- Prepare Glaze and Coat Meatballs: While meatballs bake, combine grape jelly and chili sauce in a large saucepan over medium heat. Cook for about 10 minutes until the jelly has fully melted and the sauce is warmed through. Add the baked meatballs to the glaze, gently stirring to coat them thoroughly. Continue cooking the meatballs in the glaze for another 10 minutes, ensuring they are heated through and fully infused with the sauce. Serve warm. (Meatballs can be refrigerated at this stage and reheated before serving.)
Notes
- Extra lean ground turkey keeps the dish lighter but can dry out if overcooked, so be careful to not exceed recommended cooking times.
- Coating meatballs lightly with flour before frying helps develop a nicely browned crust and prevents sticking.
- To save time, you can prepare the meatball mixture ahead and refrigerate before forming balls.
- The grape jelly and chili sauce glaze provides a delightful sweet and spicy flavor contrast that can be adjusted by varying the ratio.
- These meatballs make great party appetizers and can also be served over rice or noodles as a main dish.
