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Currant Glazed Turkey Meatballs

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“Are you noticing a pattern? I love meatballs. This is a work in progress. I received the recipe from a friend but I thought it could be healthier and tastier. I'm posting to get the nutritional information.”
READY IN:
45mins
SERVES:
4-6
YIELD:
50 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Place the currant jelly in a non-stick skillet.
  3. Mix together the next seven (7) ingredients and add 1/2 of it to the jelly (about 1/4 cup).
  4. Mix the remaining spiced tomato sauce with the ground turkey and sauerkraut. If time permits, let this mixture rest in the refridgerator, covered for an hour.
  5. Shape the meatballs to 1" in diameter (you should get about 50).
  6. Place on a jellyroll pan sprayed with pan-release and bake for 15 minutes. If your meatballs are larger than one inch in diameter they will, of course, need to bake longer.
  7. Heat the jelly and spiced tomato sauce over low heat--to melt and combine.
  8. When meatballs have baked, place them in the sauce and bring up to a simmer, cooking until heated through and glazed.

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