Rating: 4.5 stars
90 Ratings
  • 5 star values: 64
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

You can make these ahead and freeze them without the glaze, then the day of the party, defrost them and simply reheat in the sauce.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.

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  • Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.

  • Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.

Nutrition Facts

265 calories; protein 14.6g; carbohydrates 32.6g; fat 8.8g; cholesterol 80.2mg; sodium 647.3mg. Full Nutrition
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