Turkey Cocktail Meatballs with Orange Cranberry Glaze

34 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 32 meatballs

Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (34)

Rate This Recipe
HILDAANDRADE
23

HILDAANDRADE

I made these for a party recently and wished i had doubled it! It went very well and definitly will remake for the upcoming Holidays! Good recipe!

Debi
20

Debi

These were great. I added the spicy red pepper jelly in place of the chopped peppers. They were great hit and were all gone in short order. I will make them again and the glaze could be used on many other appies!

Deka
17

Deka

They are absolutely delicious....even as a main course with salad....do try them

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 14.6 g
  • 29%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 664 mg
  • 27%

Based on a 2,000 calorie diet

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