Turkey Meatballs with Apricot Marmalade Glaze

Nothing is worse then showing up at a party empty handed. We went to our friends' house for appetizers and drinks a couple weekends ago and I wanted to bring a small appetizer. Nothing fancy but something that would travel well and be a crowd pleaser. The below recipe for turkey meatballs is a great party recipe. They are super simple to make and don't require many ingredients. I am always a little leery of cooking with ground turkey. It has a tendency to dry out and well, just taste too healthy, but the apricot glaze lends tons of flavor and moisture to the meatballs.

 

Turkey Meatballs with Apricot Marmalade Glaze

Makes about 25-30 meatballs
Prep Time: 1 hour
Cook Time: 20 minutes

1 egg
1/4 c.skim milk
1/2 c. bread crumbs
1 tsp salt
1/2 tsp poultry seasoning
1/4 tsp pepper
1 pound lean ground turkey
1 T. olive oil
1 c. low sugar apricot (or orange) marmalade
1 T. white wine vinegar
pinch of red pepper flakes

Beat the egg and milk in a small bowl. Stir in the bread crumbs, salt, poultry seasoning, and pepper. Add the ground turkey, mixing well. Cover and refrigerate for 1 hour.

Shape the meatballs into 1 inch balls. Heat oil in a large skillet and place the meatballs in a single layer. Cook until well browned on all sides. Remove the meatballs from the skillet and set aside.

Mix marmalade, broth, vinegar, and red pepper flakes in a skillet over medium heat. Bring to boil and then reduce to medium-low. Return the meatballs to the skillet and let simmer for an additional 10 minutes or until meatballs are cooked through and the sauce has reduced to a glaze consistency.