Cocktail Turkey Meatballs

photo by PalatablePastime

- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
16 meatballs
ingredients
-
FOR THE MEATBALLS
- 1⁄2 lb ground turkey
- 1⁄4 cup breadcrumbs
- 1⁄4 cup buttermilk (I used low fat)
- 1 egg yolk, beaten
- 2 tablespoons fresh sage, finely minced
- 1⁄2 teaspoon salt
- pepper
- oil (for frying)
-
FOR THE SAUCE
- 1⁄2 cup ketchup
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
directions
- For the meatballs, combine breadcrumbs and buttermilk in small bowl and let sit for about 5 minutes.
- Combine turkey in medium bowl with egg, fresh sage, salt and pepper.
- Stir in breadcrumb mixture.
- Roll into 1-inch meatballs.
- Make the sauce in a small saucepan combining the ketchup, vinegar and honey over medium heat.
- Simmer for about 5 minutes.
- Heat large skillet over medium high heat with a little oil for frying, and add meatballs.
- Fry meatballs until browned and cooked through, about 10 minutes.
- 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.
- Serve meatballs with toothpicks.
- Can be kept warm in a chafing dish or a crockpot.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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.
-
Easy and the sauce really makes these taste great! The breadcrumb mixture was somewhat hard after 5 minutes and next time I would add it to the turkey right away to avoid the clumps (and working them out). The turkey mixture was quite wet and really wouldn't form meatballs; they were more globs. Since after frying the meatballs, there is quite a bit of grease from the oil and turkey fat, I patted the meatballs on some paper towels and then added them to the saucepan containing the sauce. I stirred to coat and put into a serving bowl. Maybe there is a way to bake these so there isn't so much grease. I used low-fat buttermilk. I yielded 14 meatballs from this recipe and we had them for dinner.
see 1 more reviews
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food