Glazed Turkey Meatballs Food

ORANGE-GLAZED TURKEY MEATBALLS

Steps:

• 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.

GLAZED TURKEY MEATBALL RECIPE

Steps:

• Heat oven to 350ºF.
• Cover rimmed baking sheet with parchment; spray with cooking spray. Mix first 5 ingredients just until blended. Shape into 24 (1-inch) meatballs. Place on prepared baking sheet.
• Bake 20 min. or until done (165ºF).
• Meanwhile, drain pineapple, reserving juice. Add enough water to reserved juice to measure 1/2 cup. Place pineapple in small saucepan. Add pineapple juice and remaining ingredients; mix well. Cook on medium heat 5 min. or until thickened, stirring constantly. Remove from heat.
• Thread meatballs and pineapple onto 24 skewers; brush with pineapple sauce.

TURKEY COCKTAIL MEATBALLS WITH ORANGE CRANBERRY GLAZE

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.

SNAPPY GLAZED MEATBALLS

Steps:

• Combine ground beef, bread crumbs, onion, salt and egg. Shape into 1-inch balls. At this point you can brown first, but it's not necessary. Be sure to drain any excess fat.
• In frying pan combine meatballs and remaining ingredients; simmer 20 minutes.
• Serve warm.

GLAZED TURKEY MEATBALLS

Steps:

• Combine turkey, apple, salt and garlic powder in a medium bowl.
• Shape into 16 meatballs, about 1 1/2 inches in diameter.
• Heat oil in a large skillet over medium heat.
• Add meatballs; cook and turn until browned, about 8 minutes.
• Stir together jelly and mustard in a small bowl; spoon over meatballs.
• Simmer an additional 8-10 minutes or until glazed, turning meatballs several times.
• Sauce will thicken as it cooks.

POMEGRANATE-GLAZED TURKEY MEATBALLS

Steps:

• In a large bowl, combine the egg, bread crumbs, parsley, salt, paprika, pepper and garlic salt. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Divide between two ungreased 15x10x1-in. baking pans. Bake at 375° for 10-15 minutes or until a thermometer reads 165° and juices run clear., Meanwhile, in a large skillet, combine 3 cups pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced to about 1 cup. Combine cornstarch and remaining juice; stir into skillet. Cook and stir for 1 minute or until thickened., Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish.

ASIAN TURKEY MEATBALLS WITH CHILE-GARLIC GLAZE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking tray with cooking spray.
• Combine turkey, corn flake crumbs, egg, scallions, ginger, soy sauce, sesame oil, parsley, salt, and garlic in a large bowl. Shape into 1-inch meatballs. Arrange on the prepared baking tray.
• Combine soy sauce, water, chile-garlic paste, and palm sugar in a separate bowl to make the glaze.
• Bake meatballs in the preheated oven until no longer pink on the outside, about 10 minutes. Coat the meatballs with the glaze. Continue baking until glaze thickens, 10 to 12 minutes.