Best Glazed Turkey Meatball Recipes

GLAZED TURKEY MEATBALL RECIPE

Glazed Turkey Meatball Recipe image

Follow this Glazed Turkey Meatball Recipe for the perfect party dish! This tangy appetizer is perfect for sharing and cooks up in only 35 minutes.

Provided by My Food and Family

Categories Home

Time 35m

Yield 24 servings

Number Of Ingredients 11

Ingredients

1 lb. ground turkey breast
1/4 cup dry bread crumbs
1 egg, beaten
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 clove garlic, minced
1 can (8 oz.) pineapple tidbits in juice, undrained
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. brown sugar
2 Tbsp. honey
2 tsp. cornstarch
1/8 tsp. ground ginger

Steps:

Heat oven to 350ºF.
Cover rimmed baking sheet with parchment; spray with cooking spray. Mix first 5 ingredients just until blended. Shape into 24 (1-inch) meatballs. Place on prepared baking sheet.
Bake 20 min. or until done (165ºF).
Meanwhile, drain pineapple, reserving juice. Add enough water to reserved juice to measure 1/2 cup. Place pineapple in small saucepan. Add pineapple juice and remaining ingredients; mix well. Cook on medium heat 5 min. or until thickened, stirring constantly. Remove from heat.
Thread meatballs and pineapple onto 24 skewers; brush with pineapple sauce.

Nutrition Facts : Calories 50, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

BALSAMIC-GLAZED TURKEY MEATBALL SUBS WITH PROVOLONE

Balsamic-Glazed Turkey Meatball Subs with Provolone image

Instead of being simmered in a tomato sauce, the meatballs for these tasty sub sandwiches get tons of flavor from a tangy-sweet glaze made with balsamic vinegar and chicken broth. A splash of soy sauce gives the glaze a touch of umami while the melted provolone cheese and peppery arugula in the subs round out all the flavors.

Provided by Justin Chapple

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/4 pounds ground turkey
1/2 cup Italian-style dry breadcrumbs
1/2 cup parsley leaves, finely chopped, plus more for garnish
3 scallions, minced
3 garlic cloves, finely grated
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup low-sodium chicken broth
1/3 cup balsamic vinegar
Splash of soy sauce or liquid aminos
4 hoagie or sub rolls, split
12 slices provolone
2 cups baby arugula (optional)
Freshly grated Parmesan or pecorino, for topping

Steps:

Combine the turkey, breadcrumbs, parsley, scallions, garlic, salt and pepper in a large bowl and mix well. Using a 2-tablespoon scoop, scoop lightly packed mounds of the mixture onto a plate or baking sheet, then roll them into neat balls.
Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned but not cooked through, 6 to 8 minutes.
Whisk the broth, vinegar and soy sauce together in a small bowl. Pour the mixture into the skillet with the meatballs and bring to a boil over high heat. Reduce the heat to medium and simmer, basting occasionally, until the meatballs are cooked through and the sauce has thickened, 8 to 10 minutes.
Meanwhile, preheat the broiler with a rack about 8 inches from the heat source. Arrange the split hoagie rolls on a large rimmed baking sheet and top each with 3 slices of provolone. Broil until the cheese is melted and the buns are lightly toasted on the edges, 1 to 2 minutes. Fill the rolls evenly with the arugula, if using, and the meatballs, spooning some of the sauce on the subs. Top with Parmesan or pecorino, sprinkle with parsley and serve.