Sweet Chili Turkey Meatballs Food

TURKEY (OR CHICKEN) MEATBALLS WITH SWEET CHILI SAUCE

Steps:

• Combine all ingredients together.
• In a pan lightly oiled (I use Pam), fry over medium heat until completely brown, about 5-10 minutes.
• Bake in a preheated 350* oven until cooked through, about 15 minutes.
• You can also cook them completely in the fry pan.
• This recipe makes about 30 average size meatballs.
• Adjust amount of Sweet Chili sauce and bread crumbs if it appears too dry or wet, but these amounts work perfectly for us.
• You can combine all ingredients and refridge overnight then cook as normal, for a spicier flavor.
• For OAMC - Flash freeze on a cookie sheet until frozen. Place in a ziploc bag once frozen. Heat in Micro for 45-60 seconds, depending on the size of meatball. I'm sure it can be reheated in the oven, but I haven't tried it yet.

SWEET CHILI TURKEY MEATBALLS

Steps:

• Preheat oven to 400° F.
• Combine all turkey meatball ingredients. Portion out 20 1oz. Meatballs using a mini ice cream scoop or scale.
• Spray a baking sheet with preferred cooking spray and place meatballs on baking sheet. Cook meatballs for 12-15 minutes, flipping halfway through.
• While meatballs are cooking, assemble sauce.
• Combine sugar, sambal oelek, rice vinegar, 1/4 c water, and tamari in a pot and bring to a low boil while stirring.
• When the sauce begins to boil, combine cornstarch with 2 tbsp of water to make a slurry. Add slurry to the sauce.
• The sauce will begin to thicken and get glossy. Bring sauce back up to a boil while mixing and remove from heat when the sauce is thick and coating the spoon/whisk.
• Once meatballs are fully cooked, toss meatballs directly in the sauce.
• Top sweet chili turkey meatballs with sesame seeds and thinly sliced scallions. Serve with toothpicks.

SWEET-N-SOUR TURKEY MEATBALLS

Steps:

• In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
• In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
• Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.

SWEET & SOUR CROCK POT TURKEY MEATBALLS

Steps:

• Combine turkey, bread crumbs, parsley, onion and egg in a large bowl.
• Mix well and shape into 24 meatballs.
• In a 6 quart.
• slow cooker, mix cranberry sauce, ketchup and chili sauce.
• Carefully add the meatballs, coating them with the sauce mixture.
• Put the lid on and cook on low for 8-10 hours.