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Turkey Party Meatballs with Habanero-Apricot Jelly Glaze

Author: Marisa McClellan
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 4 large garlic cloves minced or pressed
  • 1/2 cup chopped flat leaf parsley
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 eggs
  • 1 cup part skim ricotta cheese
  • 1 cup panko bread crumbs
  • 2 pounds lean ground turkey
  • 1 cup apricot habanero jelly
  • 4 tablespoons butter
  • 2 tablespoons lime juice

Instructions

  • Heat the olive oil in a medium skillet set over high heat. When the oil shimmers, add the onions, and garlic and cook for 4-5 minutes, until the onions are tender, brown, and fragrant (add a splash of water if the onions are cooking too quickly). In the last minute of cooking, add the parsley, salt and pepper. Remove from the heat and allow to cool.
  • In a large bowl, combine the eggs, ricotta, bread crumbs, and ground turkey. Use your hands to knead the ingredients together. Add the onion and parsley mixture and work it into the meat.
  • Preheat the oven to 400F.
  • Portion the meat mixture out into 1 tablespoon balls and set on a rimmed cookie sheet. Bake at 400F for 12-15 minutes, until the meatballs have an internal temperature of at least 170F.
  • Remove meatballs from the oven.
  • To make the glaze, melt the jelly, butter, and lime juice together in a skillet. Once the glaze is simmering, add the meatballs in batches to glaze and place them on a plate to serve. Or, heap the meatballs in a slow cooker and pour the glaze over top.