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Festive Turkey Meatballs

SUBMITTED BY: Audrey Thibodeau      PHOTO BY: lakesha

"Turkey gives a different twist to these slightly sweet and spicy meatballs. For the holidays, I serve them on a tray lined with parsley and garnished with red pepper or pimientos."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 egg, beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground turkey
  • SAUCE:
  • 1 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground ginger

DIRECTIONS

  1. In a bowl, combine the first eight ingredients. Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2008 by Heather
I'm counting calories and cholesterol for my husband so I made a few adjustments. The breadcrumbs I replaced with oatbran. I took out the honey and the mustard(because I didn't have it) and replaced them with pineapple and 1 T apricot jelly. I put the onions in the sauce to replace the kick that was removed with the mustard. So Good!

0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by Sarah B
We didn't care for the sauce, it was too sweet. But the meatballs themselves are really good.

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by djconkle3
Tried this dish for a weeknight supper. It was great! I served it with simple basmati rice. I did make some additions however: 1 cl garlic to the meatballs and 2t onion powder (my husband will not eat onion). To the sauce I added 2T dijon mustard. It turned out perfectly.

0 users found this review helpful


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