Festive Turkey Meatballs Recipe
Turkey gives a different twist to these slightly sweet and spicy meatballs. For the holidays, I serve them on a tray lined with parsley and garnished with red pepper or pimientos.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 45
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
contains honey
dairy free
- 1/4 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon pepper
- 1 cup honey
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground ginger
- 1/4 cup dijon mustard
- 1 pound ground turkey
- sauce:
- lime wedges
- 1/4 cup finely chopped onion
- 1 large egg beaten
- 1/2 cup dry bread crumbs
- fresh basil leaves
- fresh mint leaves
- fresh cilantro leaves
- optional additions:
- Carbohydrate 4.35380482931939 g
- Cholesterol 11.2518897888889 mg
- Fat 0.526597466445614 g
- Fiber 0.203427303786855 g
- Protein 2.60676227076516 g
- Saturated Fat 0.149870675711166 g
- Serving Size 1 1 serving (21g)
- Sodium 32.9447122739057 mg
- Sugar 4.15037752553254 g
- Trans Fat 0.0839523630776216 g
- Calories 32 calories
Directions Preheat oven to 350degrees. Combine the first eight ingredients. Add turkey; mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10-in. baking pan. Bake, uncovered, until cooked through and juices run clear, 20-25 minutes. Meanwhile, combine sauce ingredients in a small saucepan; whisk over medium heat until heated through. Brush meatballs with 1/4 cup sauce; return to oven for 10 minutes. Serve meatballs with remaining sauce for dipping and, if desired, fresh herbs and lime wedges. Yield: about 3-1/2 dozen. Originally published as Festive Turkey Meatballs in Country Woman Christmas Annual 1998, p23
