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I’m sure most of you have been to at least one party in your lifetime where that popular sweet and sour meatball recipe is served. You know the one – frozen meatballs mixed in a crockpot along with grape jelly and chili sauce? That recipe is a great, convenient, and easy-to-make appetizer – and I have to admit, those meatballs taste pretty good! (There’s a reason why it’s such a popular recipe!)
But if you’re more of a from-scratch cook like we are and you’d like an equally delicious – but different – variation on a sweet and savory cocktail meatball – then our recipe Turkey Cocktail Meatballs with Apple Mustard Glaze is for you!
Our recipe starts with savory little meatballs made from ground turkey, panko bread crumbs and Romano cheese that are seasoned with shallots, dry mustard, Worcestershire sauce, and other herbs and spices. But what really makes these turkey cocktail meatballs a standout is that we’ve added a good amount of finely chopped fresh rosemary to the meatball mixture which lends a wonderful, fresh and savory taste to the meatballs!
The apple mustard glaze is made with apply jelly, apple cider vinegar and apple sauce which gets cooked down with Dijon and dry mustard along with brown sugar and other ingredients. It’s a wonderful sweet complement to the savory turkey meatballs. (I couldn’t stop popping these meatballs in my mouth once our photos were taken!)
The turkey cocktail meatballs are baked (which helps to keep them tender and moist), then cooked further in the sweet apple mustard sauce. Our turkey cocktail meatballs with apple mustard glaze are a delicious, lighter and different variation on a classic appetizer – and we’re sure you’ll love our version just as much – if not more so!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Turkey Cocktail Meatballs with Apple Mustard Glaze
Ingredients
For the Meatballs
- 1 cup panko bread crumbs
- 1 egg beaten
- 1/4 cup finely minced shallots
- 1/4 cup whole milk
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons finely minced fresh rosemary
- 1 tablespoon finely minced fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Coleman’s dry mustard
- Few drops Sriracha hot sauce
- 1/4 cup finely grated Romano cheese
- 1 pound ground turkey
For the Glaze
- 1/2 cup finely minced shallots
- 1/2 cup ketchup
- 1 cup apple jelly
- 1/2 cup cider vinegar
- 1 cup unsweetened apple sauce
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Coleman’s dry mustard
- Extra chopped fresh parsley, to garnish finished dish
Instructions
- For the meatballs, mix everything except turkey in a medium bowl until the bread crumbs are soaked and the mixture is well combined. Add the turkey and mix just to combine. Do not over mix.
- Preheat over to 350 degrees
- Fill a small bowl with water and lay out a #40 scoop
(holds ¾ of an ounce) and a parchment lined tray. - Using the scoop, dip in the water and scoop out meat mixture and press into your palm so it has a flat surface and empty scoop onto your counter or cutting board. Repeat dipping scoop in water and scooping out 29 to 30 meatballs.
- Dip your hands in water and roll each meatball round and place on parchment lined pan. Keep your hands wet.
- Bake for 20 minutes.
- While meatballs are baking, in a medium to large pan, place all glaze ingredients and simmer for ten minutes.
- When meatballs come out of oven, use a spatula and move them from the sheet pan to the pan of glaze. Cover and simmer ten minutes. (Ground turkey has little to no fat so there will not be any fat in the pan to drain.)
- To serve, place meatballs in a bowl or platter and top with glaze. Serve with plenty of napkins.
(holds ¾ of an ounce) and a parchment lined tray.Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Disclosure: This post contains affiliate links.
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