Turkey Meatballs with Apple Cranberry Glaze
Ingredients
½ cup
seasoned breadcrumbs
½ tsp.
poultry seasoning
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ tsp.
fennel seeds
¼ tsp.
crushed red pepper flakes
½ cup
skim milk
1
egg, lightly beaten
20 oz.
94% lean ground turkey
8.5 oz. jar
Stonewall Kitchen Apple Cranberry Chutney
3 tbsp.
Kowalski's Signature Freshly Squeezed Orange Juice
Directions
- In a medium mixing bowl, whisk together first 6 ingredients (through crushed red pepper).
- Stir in milk; let crumbs stand for 15 min.
- Preheat oven to 400°.
- Mix egg into breadcrumbs.
- Add turkey; mix well.
- Using slightly damp hands, shape mixture into approx. 30 meatballs about 1 ½" across.
- Spray a large parchment-lined rimmed baking sheet with cooking spray; bake meatballs in preheated oven until done (about 15 min.).
- While meatballs cook, whisk together chutney and juice in a small microwave-safe dish; microwave on high heat until chutney is melted.
- In a large mixing bowl, toss hot meatballs with warm glaze to coat; serve immediately.
Find It!
- Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.
