Are you looking for a hearty appetizer to add to your New Year’s Eve party or even your upcoming Superbowl Party? I made an appetizer twice this Holiday Season and it was a hit both times. I made it once for my annual Christmas Party and then yesterday to bring to a friend’s house. These meatballs were a huge hit! The first time I made them, I used 3 pounds of ground turkey, and that was for my annual Christmas bookclub party. Almost all of the meatballs were gone. They were so popular! The second time, I made 2 pounds. I will give the recipe I made using 3 pounds of the ground turkey since these are great for a party or larger gathering. When I made the second version using only 2 pounds, the only thing I changed was using 1/2 teaspoon less of kosher salt and 1/2 teaspoon less of pepper. All the other ingredients remained the same.
I started with 3 pounds of lean (93%) ground turkey. To the turkey, I added 1 red onion, grated into the bowl, and 1 clove of garlic, also grated into the bowl. I didn’t want large chunks of anything in the meatballs, which was my reason for grating the onion and garlic. You can also use a small food processor, which I did the second time I made this.
Once the onion and garlic had been grated onto the meat, I added kosher salt, pepper, red pepper flakes, dried orange peel and fresh, minced Italian parsley.
I mixed everything gently with a fork.
Once the turkey mixture was combined, I used a small cookie scoop to form my meatballs.
I placed all the meatballs into a slow cooker before covering them with the sauce, which was made up of 2 bottles of barbecue sauce and one jar of raspberry preserves that I whisked together.
I poured the barbecue sauce and jam mixture over the meatballs in my slow cooker, placed the lid on and set it to cook on low for 8 hours. This was not only easy, but made the house smell amazing!
As I mentioned, these are great as an appetizer, but would also be wonderful for dinner with a salad and crusty bread.
3 pounds lean ground turkey
1 red onion, grated
1 head of garlic, grated
2-1/2 teaspoons kosher salt
1-1/2 teaspoons pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried orange peel
5 tablespoons minced Italian parsley
2 jars barbecue sauce
1 jar raspberry preserves
1 orange, (the juice of)
- Place turkey into a large bowl. Grate the onion and garlic onto the meat.
- Add kosher salt, pepper, red pepper flakes, dried orange peel and parsley and combine with a fork.
- Mix barbecue sauce and preserves together with a whisk. Set aside.
- Using a small cookie scoop, form meatballs and place into your slow cooker in a single layer.
- Add enough barbecue sauce mixture to cover meatballs.
- Add another layer of meatballs and repeat with the sauce mixture one or two more times until all meatballs are in the slow cooker and covered with sauce.
- Set the slow cooker to cook on low for 8 hours.
- Before serving, add the juice of one orange.
Until next time, Kris