Glazed Turkey Meatballs with Grape Jelly and Chili Sauce Recipe
These glazed turkey meatballs with grape jelly and chili sauce offer a delightful sweet and spicy flavor combination. Made with lean ground turkey and finely minced onions, they are browned in a skillet, baked for tenderness, and then coated in a luscious glaze perfect as an appetizer or main dish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: About 24 meatballs 1x
- Category: Appetizer
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Turkey Meatballs
- 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)
- 1 tablespoon butter (for frying the meatballs)
- 1 tablespoon vegetable oil (for frying the meatballs)
For the Glaze
- 1 jar grape jelly (12 oz)
- 1 bottle chili sauce (12 oz)
Instructions
- Sauté Onions: Melt 2 tablespoons of unsalted butter in a 12-inch skillet over medium-low to medium heat. Add the finely minced onions and cook for about 15 minutes until softened. Remove from heat and let cool.
- Prepare Meatball Mixture: In a food processor fitted with a steel blade, combine the cooled cooked onions, ground turkey, 2 tablespoons softened unsalted butter, kosher salt, pepper, dried thyme, plain breadcrumbs, and egg. Process for 20 seconds, scrape down the sides, then pulse for another 10 seconds until well combined. Cover with plastic wrap and refrigerate until ready to use.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Form Meatballs: Spread ½ cup of all-purpose flour on a large plate. Roll the turkey mixture into 1-inch meatballs. Just before frying, lightly coat each meatball in the flour and shake off any excess.
- Brown Meatballs: In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon vegetable oil. When the butter foam subsides, add the meatballs in batches without crowding. Brown each batch for about 5 minutes until golden. Drain browned meatballs on paper towels. Repeat with remaining meatballs.
- Bake Meatballs: Place the browned meatballs on a large baking sheet lined with aluminum foil lightly sprayed with non-stick cooking spray. Bake in the preheated oven for 20 minutes or until fully cooked through.
- Prepare Glaze: Meanwhile, combine the grape jelly and chili sauce in a large saucepan. Cook over medium heat for about 10 minutes, stirring occasionally until the jelly has melted and the glaze is smooth.
- Coat Meatballs: Add the cooked meatballs to the glaze. Gently stir to thoroughly coat all meatballs with the sauce. Continue cooking for an additional 10 minutes to heat through.
- Serve: Serve warm. These meatballs can be refrigerated at this point and reheated later. They are perfect for parties or as a delicious main course.
Notes
- If you’re short on time, use store-bought fully cooked meatballs with the glaze for convenience.
- To prepare ahead, freeze the cooled meatballs on a cookie sheet, then transfer to freezer bags until needed.
- Serve warm in a chafing dish or crockpot to keep the meatballs hot during gatherings.
- The grape jelly and chili sauce glaze also pairs wonderfully with cocktail sausages.
Keywords: turkey meatballs, glazed meatballs, grape jelly meatballs, chili sauce glaze, appetizer, party food, baked meatballs, healthy meatballs
