Cocktail Turkey Meatballs

READY IN: 25mins
Recipe by Kelly M.

Meatballs made with ground turkey in a tangy barbecue style sauce. Serve warm with toothpicks for a tasty appetizer.

Top Review by evelyn/athens

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.

Ingredients Nutrition

  • 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

Directions

  1. For the meatballs, combine breadcrumbs and buttermilk in small bowl and let sit for about 5 minutes.
  2. Combine turkey in medium bowl with egg, fresh sage, salt and pepper.
  3. Stir in breadcrumb mixture.
  4. Roll into 1-inch meatballs.
  5. Make the sauce in a small saucepan combining the ketchup, vinegar and honey over medium heat.
  6. Simmer for about 5 minutes.
  7. Heat large skillet over medium high heat with a little oil for frying, and add meatballs.
  8. Fry meatballs until browned and cooked through, about 10 minutes.
  9. 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.
  10. Serve meatballs with toothpicks.
  11. Can be kept warm in a chafing dish or a crockpot.

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