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
Scale
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.
