Ingredients

¾ cup finely minced yellow onion (about 1 medium)

4 tablespoons unsalted butter, divided

1 ¼ pounds extra lean ground turkey

1 teaspoon kosher salt

¼ teaspoon pepper

¼ teaspoon dried thyme

1 egg

½ cup plain breadcrumbs

½ cup all-purpose flour (spread on a plate for coating)

1 tablespoon butter for frying

1 tablespoon vegetable oil for frying

1 jar grape jelly (12 oz)

1 bottle chili sauce (12 oz)

Instructions

Step 1: Melt 2 tablespoons unsalted butter in a 12-inch skillet over medium-low to medium heat. Add the minced onions and cook for about 15 minutes until softened. Remove from heat and allow to cool.

Step 2: In a food processor fitted with a steel blade, combine the cooked onions, ground turkey, 2 tablespoons softened unsalted butter, kosher salt, pepper, dried thyme, breadcrumbs, and egg. Process for 20 seconds, scrape down the sides, then process an additional 10 seconds until well combined. Cover with plastic wrap and refrigerate.

Step 3: Preheat your oven to 350°F (175°C).

Step 4: Place the ½ cup flour on a large plate. Shape the turkey mixture into 1-inch meatballs. Just before frying, roll the meatballs lightly in the flour and shake off any excess.

Step 5: Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium-high heat. When the butter starts to foam, add the meatballs in batches without crowding. Cook for about 5 minutes until browned, then drain on paper towels. Repeat with remaining meatballs.

Step 6: Arrange the browned meatballs on a baking sheet lined with foil and lightly sprayed with non-stick cooking spray. Bake in the oven for 20 minutes or until fully cooked.

Step 7: While the meatballs bake, combine grape jelly and chili sauce in a large saucepan. Cook over medium heat for about 10 minutes until the jelly is melted and sauce is smooth.

Step 8: Add the cooked meatballs to the glaze and stir gently to coat them thoroughly. Cook for an additional 10 minutes to heat through. Serve warm.

Tips & Variations

For a quicker option, use pre-cooked meatballs and simply coat them with the grape jelly and chili sauce glaze.

Freeze browned meatballs on a cookie sheet before transferring to a freezer bag to prepare ahead.

Serve the meatballs in a chafing dish or crockpot to keep them warm during gatherings.

The glaze also works wonderfully over cocktail sausages for a tasty twist.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken is a good substitute and will work well with the glaze, though the flavor may be slightly lighter.

Is it necessary to brown the meatballs before baking?

Browning the meatballs adds flavor and helps them hold together better, but if short on time, you can bake them directly—just be sure they are cooked through before glazing.