Currant Glazed Turkey Meatballs
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
50 meatballs
- Serves:
- 4-6
ingredients
- 1⁄4 cup currant jelly
- 1⁄2 cup tomato sauce
- 1 teaspoon garlic, minced
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 dash clove
- 1 dash allspice
- 3 tablespoons vinegar, apple cider
- 1 1⁄4 lbs ground turkey
- 1 cup sauerkraut, drained and chopped
directions
- Heat oven to 375°F.
- Place the currant jelly in a non-stick skillet.
- Mix together the next seven (7) ingredients and add 1/2 of it to the jelly (about 1/4 cup).
- 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.
- Shape the meatballs to 1" in diameter (you should get about 50).
- 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.
- Heat the jelly and spiced tomato sauce over low heat--to melt and combine.
- 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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RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!