Turkey Cocktail Meatballs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.
• Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
• Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
• Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.

Steps:

• 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.
• 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.
• 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.

Steps:

• Prepare meatballs by soaking bread crumbs in milk; add ground turkey and remaining ingredients and mix thoroughly. Shape into 1 inch balls; place on a rimmed baking sheet. Bake at 350 degrees for 20 minutes or until cooked through. Meanwhile, in a large saucepan, combine ingredients for sauce and heat over medium heat. Add cooked meatballs to sauce and stir to coat. Serve immediately or transfer to a slow cooker to keep warm. Cook's note: This recipe can also be prepared in advance and re-heated.

Steps:

• Mix all the ingredients and shape into 30 meatballs approximately 1" across.
• Spray a nonstick pan lightly with veggie oil.
• Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until well browned, 20 to 25 minutes.
• Meanwhile, make the dipping sauce. Smash ginger with the heavy side of a knife and place in a small pot. Add brown sugar, soy sauce, rice vinegar. Stir over medium-low until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and divide sauce among small cups.
• Serve meatballs alongside sauce, with toothpicks for dipping.

Steps:

• For the meatballs, combine breadcrumbs and buttermilk in small bowl and let sit for about 5 minutes.
• Combine turkey in medium bowl with egg, fresh sage, salt and pepper.
• Stir in breadcrumb mixture.
• Roll into 1-inch meatballs.
• Make the sauce in a small saucepan combining the ketchup, vinegar and honey over medium heat.
• Simmer for about 5 minutes.
• Heat large skillet over medium high heat with a little oil for frying, and add meatballs.
• Fry meatballs until browned and cooked through, about 10 minutes.
• Lower heat and pour sauce over meatballs, stirring gently to coat, and let simmer over low heat for about 5 minutes or until nicely combined and heated through.
• Serve meatballs with toothpicks.
• Can be kept warm in a chafing dish or a crockpot.

Steps:

• Mix all of the meatball ingredients together and roll into bitesized balls.
• Place meatballs on top of a broiler pan so any fat will fall through.
• Bake at 375 degrees F. for about 15-20 minutes.
• Mix spicy sauce ingredients as a dip for meatballs.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
• Mix ground beef, bread crumbs, bell pepper, onion flakes, eggs, garlic, soy sauce, salt, and pepper in a large bowl until well combined. Shape mixture into 1-inch meatballs; you should have approximately 72.
• Bake meatballs in the preheated oven until no longer pink inside, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove from the oven and drain on paper towels to remove excess oil. Place in a large bowl or casserole dish.
• Combine broth, teriyaki sauce, and vinegar in a saucepan over medium heat; mix until boiling. Stir water and cornstarch together in a small bowl and stir into the saucepan; cook until thick, 1 to 2 minutes.
• Pour sauce over meatballs and gently toss until coated. Serve immediately or keep warm in a slow cooker or in a 275 degrees oven (135 degrees C) covered with foil.

Steps:

• Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
• Make 1 inch balls flattened to about 1/2 inch thickness.
• Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
• Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
• Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
• Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

Steps:

• In lg bowl, beat eggs.
• Add all remaining ingredients; mix well.
• Shape into 1-1/2 inch balls.
• Place on 2 13x9 baking pans.
• Bake, uncovered, at 375* for 30 minutes.
• Drain; place all meatballs on one pan.
• In saucepan, bring all sauce ingredients to a boil.
• Pour over meatballs.
• Bake, uncovered for another 20 minutes.