Orange-Glazed Turkey Meatballs

From the kitchen of One Perfect Bite...I really like these meatballs. Depending on circumstance or fancy, they can be served as an appetizer or main course, and I think you'll find that they'll appeal to both the young and old young eaters who gather at your table. The recipe comes from the McCormick recipe collection and I think a quick glance through the instructions will convince you that they are really easy to make. They are also delicious. If served with a side of rice or a simple noodle salad, they are substantial enough to serve as a meal, but they truly shine when they are served as a small plate meal starter. Their unique flavor comes from poultry seasoning and the sweetness of the orange marmalade that forms the base of the glaze that naps them, is cut by the addition of vinegar and cayenne pepper. The end result is pleasantly sweet but not cloying and the glaze gives the meatballs a unique flavor. I do hope you'll give this recipe a try. Here is how the meatballs are made.

Orange-Glazed Turkey Meatballs...from the kitchen of One Perfect Bite courtesy of McCormick test kitchens

Ingredients:
1 egg
1/4 cup milk
1/2 cup plain bread crumbs
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 pound ground turkey
1 tablespoon olive oil
1/2 cup chicken broth
1 cup orange marmalade
1 tablespoon white wine vinegar
Pinch red pepper

Directions:
1) Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey and mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
2) Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.
3) Mix orange marmalade, broth, vinegar and red pepper in skillet on medium beat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency. Serve as an appetizer or as an entree. Yield: 15 appetizer or 5 main course servings.

      

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