Cocktail Turkey Meatballs

"Meatballs made with ground turkey in a tangy barbecue style sauce. Serve warm with toothpicks for a tasty appetizer."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
25mins
Ingredients:
11
Yields:
16 meatballs
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ingredients

  • FOR THE MEATBALLS

  • 12 lb ground turkey
  • 14 cup breadcrumbs
  • 14 cup buttermilk (I used low fat)
  • 1 egg yolk, beaten
  • 2 tablespoons fresh sage, finely minced
  • 12 teaspoon salt
  • pepper
  • oil (for frying)
  • FOR THE SAUCE

  • 12 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
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directions

  • 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.

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Reviews

  1. I think this recipe has real potential. The meatballs were quite good, but I think a minced garlic clove and (maybe) a tblsp of minced onion would definitely have made them more interesting. The sauce was really not that good and needs some work - too cloyingly sweet. Next time, I will reduce the amount of ketchup by half, add only 1 tblsp of honey, and I think I'd add a tblsp of soy sauce to make it more savoury. When the sauce was added to the meatballs in the skillet, it had glazed them beautifully after a couple of minutes and there was no 'excess' sauce left. Like I said, this recipe does have potential but needs a bit of tweaking.
     
  2. I basically followed the recipe. Per Evelyn/Athens' suggestions I added dried onions, fresh and garlic to the meatballs. I also added soy sauce to the sauce and reduced the amount of ketchup. Thank you for a good recipe. I think it's a delicious and healthy turkey meatballs recipe.
     
  3. we liked the meatballs, but didn't care for the sauce, perhaps because this is something i make often using my recipe.good idea for the contest.
     
  4. Easy and the sauce really makes these taste great! The breadcrumb mixture was somewhat hard after 5 minutes and next time I would add it to the turkey right away to avoid the clumps (and working them out). The turkey mixture was quite wet and really wouldn't form meatballs; they were more globs. Since after frying the meatballs, there is quite a bit of grease from the oil and turkey fat, I patted the meatballs on some paper towels and then added them to the saucepan containing the sauce. I stirred to coat and put into a serving bowl. Maybe there is a way to bake these so there isn't so much grease. I used low-fat buttermilk. I yielded 14 meatballs from this recipe and we had them for dinner.
     
  5. These are really tasty little morsels. I loved the sauce! I am not normally that fond of ground turkey, I usually find it too dry and flavourless, but the buttermilk and sage added just the right touch. Thanks!
     
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RECIPE SUBMITTED BY

Pittsburgh - Animal lover. - Traveler - Lover of all things food
 
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