Cherry Glazed Turkey Cocktail Meatballs Recipes

TURKEY COCKTAIL MEATBALLS WITH ORANGE CRANBERRY GLAZE

Steps:

• 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.
• 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.

CHERRY GLAZED TURKEY COCKTAIL MEATBALLS

Steps:

• Preheat oven to 350. Line a rimmed baking sheet with foil and mist with cooki g spray.
• Place stuffing mix in large resealable plastic bag, squeeze out air, seal, and gently pound with a rolling pin to make coarse crumbs. Place crumbs in a large bowl, add milk. Stir and let soak 10 minutes
• Warm oil in small saucepan over medium-low heat. Add shallot and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened (about 5 minutes) Remove from heat to cool slightly.
• Add turkey, egg, 1-1/2 tsp salt, and half of shallot-garlic mixture (reserve the rest in the same saucepan) to the stuffing mixture. Combine and form about 40 1" balls. Place on baking sheet.
• Bake until cooked through, flipping once, after about 10 minutes. Remove meatballs to serving platter.
• Whisk last jam, chili sauce, sriracha, soy sauce, and vinegar in reserved saucepan of shallot-garlic mixture. Bring to a simmer over medium heat, stirring once or twice, until slightly thickened -- about 5 minutes.
• Pour sauce over meatballs. Serve with toothpicks.

SAUCY CHERRY MEATBALLS

Steps:

• In a bowl, combine the milk, soy sauce, bread cubes, garlic salt and onion powder. Crumble beef and sausage over mixture and mix well. Stir in water chestnuts. Shape into 1-in. balls. , Line a 15x10x1-in. baking pan with foil; place meatballs in pan. Broil 4-6 in. from the heat for 10 minutes or until a thermometer reads 160°; drain., In a large skillet, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Add meatballs; cook and stir until heated through.

MEATBALLS IN CHERRY SAUCE

Steps:

• Preheat oven to 400°. In a large bowl, combine the first six ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 11-13 minutes or until cooked through. Drain on paper towels., In a large saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until thickened. Add meatballs; heat through, stirring gently.

MEATBALLS IN CHERRY SAUCE APPETIZERS

Steps:

• FOR THE MEATBALLS: Prepare sauce and set aside.
• Mix meat ingredients well and shape into 3 dozen small balls. Brown slowly in skillet without added fat. Drain well, add to sauce and simmer gently about 10 minutes. Serve hot with cocktail picks.
• FOR THE CHERRY SAUCE: Drain cherries from a 1 pound can or from a 1 pound jar and put syrup in large saucepan. Add remaining ingredients and mix well. Cut cherries in half and add to mixture. Cook, stirring, until clear and slightly thickened.
• Woman's Day.