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Orange Glazed Turkey Meatballs

Orange Glazed Turkey Meatballs

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
McCormick(R) Holiday

McCormick® Holiday

Tender meatballs get bursts of sweetness from orange marmalade and a savory note from McCormick® Poultry Seasoning.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
  2. Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.
  3. Mix orange marmalade, broth, vinegar and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

just_jam
2

just_jam

2/23/2014

this was so wonderful.. i used rice wine vinegar and added a dash of chinese five spice.. thinking of chinese orange chicken.. subbed soy milk for reg milk.. i love the poultry seasoning in this.. makes me think of how well it works for thanksgiving.. kind of took M Chaput's idea and served this with steamed asparagus and brown rice.. ty so much for the recipe

2Hearts2
1

2Hearts2

9/29/2013

Quite yummy, I also let it reduce for quite a bit longer. I wonder how many pieces are in one serving...

caitlin_h
1

caitlin_h

2/10/2013

My fiancé looved this recipe. He is usually all about pre-cooked frozen meatballs in the crockpot. He said these were better! We recommend! After fully cooking the meatballs, my sauce was still pretty liquidy, so I turned up to heat to medium and let it simmer 5-10 minutes more to thicken up. We then used it as a sauce on our meatballs!

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