Turkey Cocktail Meatballs with Orange Cranberry Glaze
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.
ground turkey
1 ¼
pounds
poultry seasoning
¼
teaspoon
garlic salt
½
teaspoon
onion powder
1
teaspoon
salt
1
teaspoon
ground black pepper
½
teaspoon
Worcestershire sauce
¼
teaspoon
cayenne pepper
1
pinch
large egg, beaten
1
milk
¼
cup
plain bread crumbs
½
cup
olive oil
1
tablespoon
canned jellied cranberry sauce
1
cup
orange marmalade
½
cup
chicken broth
½
cup
minced jalapeno pepper
1
tablespoon
minced Fresno pepper
1
tablespoon
salt and ground black pepper to taste
1
pinch
 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.
