Turkey Cocktail Meatballs with Orange Cranberry Glaze Recipe - Allrecipes.com
Turkey Cocktail Meatballs with Orange Cranberry Glaze Recipe
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How to Make Turkey Cocktail Meatballs
See how to make sweet and spicy cocktail meatballs. See more
  • READY IN 35 mins

Turkey Cocktail Meatballs with Orange Cranberry Glaze

Recipe by  

"You can make these ahead and freeze them without the glaze, then the day of the party, defrost them and simply reheat in the sauce."

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Ingredients Edit and Save

Original recipe makes 32 meatballs Change Servings

Directions

  1. Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
  2. Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
  3. Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2011

I made these for a party recently and wished i had doubled it! It went very well and definitly will remake for the upcoming Holidays! Good recipe!

 
Most Helpful Critical Review
Dec 03, 2011

I liked this idea, but as written the thyme (in poultry seasoning) is too strong and the orange rind in the marmalade is too bitter. I won't make this again as is.

 
Dec 24, 2011

These were great. I added the spicy red pepper jelly in place of the chopped peppers. They were great hit and were all gone in short order. I will make them again and the glaze could be used on many other appies!

 
Nov 06, 2011

They are absolutely delicious....even as a main course with salad....do try them

 
Jan 02, 2012

I made these meatballs for the new year party. Everyone was raving about them! Really great for a party and easy to make! I did not change anything, the sauce is really tasty. My family requested to make them again soon and serve them with basmati rice.

 
Feb 05, 2012

This was really yummy although I changed out the orange marmalade for home made apricot jam and it was better that way.

 
Dec 30, 2012

Prepared exactly as per directions except a) I used egg beaters and b) I just minced one 3 inch long Jalapeno pepper (no measuring)- browned them in a fry pan like it says- put them on a paper towel to cool & degrease a little (there was very little) then placed them on wax paper and stuck them in a baggie and then into the freezer for a couple of days. The night before Xmas dinner- took them out of the freezer & into the fridge then the next morning I warmed the meatballs in about a cup of simmering chicken stock in a covered fry pan for about 20 minutes, added the rest of the glaze ingredients (plus another splash of stock) and heated thru and then put everything in a crock pot set on high for a little more than an hour when I tested a meatball & since it was cooked thru I put them out to be served. They were a big hit & got several compliments and a couple of recipe requests (especially when people found out that they were low-fat). If you're going to finish them in a crock pot add a little extra broth or stock (or I would think orange juice would work too) and keep an eye on them because the glaze WILL thicken

 
Feb 08, 2012

I made this on Super Bowl day. My husband loved it but I am not sure the rest of them did or not....I personally like the beef meatballs better.... It seemed to be something was missing....

 

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Nutrition

  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 664 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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