Prep 20 mins
Cook 20 mins
I found this recipe on the back of a package of ground turkey from Butterball. This has several unique combination of food and seasonings. Try it you will enjoy it!
- 1 lb ground turkey
- 1⁄2 cup shredded pared tart apple
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 2 teaspoons vegetable oil
- 1⁄2 cup apple jelly
- 2 tablespoons spicy brown mustard
- Combine turkey, apple, salt and garlic powder in a medium bowl.
- Shape into 16 meatballs, about 1 1/2 inches in diameter.
- Heat oil in a large skillet over medium heat.
- Add meatballs; cook and turn until browned, about 8 minutes.
- Stir together jelly and mustard in a small bowl; spoon over meatballs.
- Simmer an additional 8-10 minutes or until glazed, turning meatballs several times.
- Sauce will thicken as it cooks.
I've been cooking these meatballs for years (I also found the recipe on the back of a Butterball ground turkey package)! They're the best! My kids used to fight over them when they were young. Use "apple jelly"...it's hard to find, but worth it. Apple mint jelly isn't nearly as good (tried it). And, what's with the picture? It looks like dog food with green slime. I'll make it and take a better picture for you. Great served over rice. The sauce is fantastic...double the ingredients. Try this one, you won't regret it!
I loved the sauce and the flavor of the meat but my meatballs wouldn't stay together. I searched online for this recipe to see if maybe a binding agent had been left out and I couldn't find it. I just browned the meat mixture and it still tasted outstanding with the sauce. I made the sauce out of Knott's Berry Farm mint apple jelly and Maille old style whole grain dijon mustard which made the sauce very attractive!! I will definitely make the sauce again and probably add an egg and a few bread crumbs to this mixture next time. Still yummy!!!!
Sweet and delicious! I don't eat red meat, so these are a nice alternative to the traditional meatball. I made these with more apples than specified, orange marmalade because I couldn't find apple jelly in the store, dijon mustard in place of the spicy brown, two cloves of minced garlic rather than garlic powder, and I added a little dry white wine to the sauce because I kept them warm in a crock pot and needed a little extra liquid. Tip- place the meatballs in the fridge prior to cooking to help them keep a round shape. Thanks for posting, James - I did enjoy this one.