When you’re looking for an appetizer that will leave everyone asking for more, these Glazed Turkey Meatballs with Grape Jelly and Chili Sauce are the perfect choice. Simple, savory, and just the right amount of sweet, these meatballs are impossible to resist! Whether you’re planning a holiday party, a family gathering, or just craving a delicious snack, this dish is a go-to that never disappoints. The best part? They’re easy to make, packed with flavor, and work for a variety of diets and occasions. Plus, the sweet-and-spicy glaze? It’s seriously a flavor bomb that everyone loves!
These turkey meatballs are a true comfort food classic, with a twist that makes them stand out from other appetizers. The combination of grape jelly and chili sauce may sound odd at first, but trust me, the result is a crowd-pleasing, high-protein delight that’s perfect for easy weeknight dinners or healthy comfort food.
Why You’ll Love This Recipe
I’ll be honest – I’ve made these meatballs countless times, and they’re always a hit. Whether it’s at a family dinner, a potluck, or a casual get-together, they disappear as soon as they hit the table. I mean, who can resist that glaze? It’s the perfect balance of sweet and savory, and the turkey meatballs themselves are juicy and tender.
But there’s more to love about this recipe than just its amazing taste. For one, these turkey meatballs are a fantastic source of lean protein, making them a great option if you’re following a keto meal plan, protein meal plan, or just trying to eat healthier. They’re also super easy to prepare, so whether you’re planning a big event or just need a quick family meal, this recipe fits the bill. Plus, they’re totally customizable – swap out ingredients to suit your dietary needs or preferences.
And let’s not forget how easy these are to make ahead. You can prep them in advance, freeze them, and reheat them when needed. This makes them a perfect choice for meal prep and a great option for meal planning chicken.
What Makes This Recipe Special?
What sets these Glazed Turkey Meatballs apart from other meatball recipes is the unique glaze made with grape jelly and chili sauce. Sure, it might sound a bit odd at first, but the combination is pure magic. The grape jelly provides a sweet, fruity base, while the chili sauce adds the perfect amount of tang and spice. This glaze doesn’t just coat the meatballs; it makes them burst with flavor, transforming them from good to absolutely irresistible.
And let’s talk about the texture of the meatballs. Using extra-lean ground turkey ensures that the meatballs stay moist and juicy while being healthier than their beef or pork counterparts. They’re also quick to make, making them ideal for quick family meals, easy high-protein high-calorie meals, and even high-protein frozen meals for meal prep. Plus, this dish is incredibly versatile. You can serve it as an appetizer, a main course, or even a snack – and it’s a great option for low-calorie premade meal delivery or healthy eating for two.
Ingredients You’ll Need
To make these Glazed Turkey Meatballs, you’ll need:
- Onion
- Butter
- Extra-lean ground turkey
- Kosher salt
- Pepper
- Dried thyme
- Egg
- Plain breadcrumbs
- All-purpose flour (for coating)
- Vegetable oil (for frying)
- Grape jelly (12 oz jar)
- Chili sauce (12 oz bottle)
These are simple, easy-to-find ingredients that you likely already have in your kitchen. The ground turkey is the star of the show here, and it’s a healthier option compared to beef or pork. The grape jelly and chili sauce combination is what truly makes these meatballs stand out – trust me, you’ll love it!
How to Make It Step-by-Step
Making these Glazed Turkey Meatballs is super simple. Here’s how to do it:
- Cook the onions: Start by melting 2 tablespoons of unsalted butter in a skillet over medium-low heat. Add the finely chopped onion and cook for about 15 minutes until the onions are soft and tender but not browned. Once done, remove from heat and let them cool.
- Prepare the meatball mixture: In a food processor, combine the cooked and cooled onions, ground turkey, softened unsalted butter, seasonings, breadcrumbs, and egg. Process for about 20 seconds, scrape down the sides, and then process for another 10 seconds until the mixture is well combined. You can also mix everything by hand if you don’t have a food processor. Once mixed, cover the bowl and refrigerate the mixture until you’re ready to shape your meatballs.
- Shape the meatballs: Take the turkey mixture and use a 1-inch scoop to form the meatballs. Roll them between your hands to make sure they’re nice and round. This recipe will yield about 48 meatballs, but feel free to double the recipe if you want to make more (trust me, you’ll need them!).
- Coat the meatballs: Place ½ cup of all-purpose flour on a plate. Roll the meatballs lightly in the flour, shaking off any excess. This will help them get a nice golden crust when frying.
- Brown the meatballs: Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the butter starts to foam, add the meatballs in batches (don’t overcrowd the skillet!) and cook for about 5 minutes or until they’re browned on all sides. Once browned, transfer the meatballs to a paper towel-lined plate to drain.
- Bake the meatballs: Preheat your oven to 350°F. Line a baking sheet with aluminum foil and lightly spray it with non-stick cooking spray. Place the browned meatballs on the baking sheet and bake for 20 minutes or until they’re fully cooked.
- Make the glaze: In a large saucepan, combine the grape jelly and chili sauce. Heat over medium heat for about 10 minutes, stirring occasionally, until the jelly has melted and the mixture is smooth.
- Coat the meatballs with the glaze: Add the cooked meatballs to the sauce and stir carefully to coat them in the glaze. Let the meatballs simmer in the glaze for 10-20 minutes to allow the flavors to meld. Once done, they’re ready to serve!
Tips for Best Results
- Don’t overcrowd the skillet: When browning the meatballs, make sure not to crowd the skillet. This ensures the meatballs cook evenly and get a nice, golden brown color.
- Use a food processor: It’s not necessary, but using a food processor makes mixing the meatball ingredients so much easier and quicker.
- Freeze for later: These meatballs are perfect for freezing. After browning and baking, simply freeze them before adding the glaze. When you’re ready to serve, just heat them up in the glaze, and you’ll have a delicious meal in minutes.
- Reheat in a slow cooker: For parties or gatherings, keep these meatballs warm in a crockpot or chafing dish. They stay delicious and juicy for hours.
Ingredient Substitutions & Variations
This recipe is very flexible! Here are some ways to mix things up:
- Meat: You can easily swap the ground turkey for ground chicken or lean ground beef if you prefer.
- Breadcrumbs: If you need a gluten-free option, use gluten-free breadcrumbs or almond flour for a low-carb version.
- Grape Jelly: While grape jelly is traditional, you can swap it out for apricot jam, raspberry preserves, or even fig jam for a unique twist.
- Spices: If you like a little extra kick, feel free to add a pinch of cayenne pepper or garlic powder to the meatball mixture.
Serving Suggestions
These Glazed Turkey Meatballs are the star of any party! They can be served as a main course, an appetizer, or a snack. Here are a few ideas for serving:
- Serve over a bed of rice or mashed potatoes for a heartier meal.
- Pair with steamed vegetables like broccoli or green beans for a well-rounded dish.
- For a lighter option, serve with a side salad or coleslaw.
- They also work perfectly as an appetizer with some crusty bread to soak up the glaze.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Pair these meatballs with a crisp white wine, like Sauvignon Blanc, or a refreshing sparkling water with a splash of lime.
- Sides: Try roasted vegetables, green beans, or a fresh garden salad to balance out the sweetness of the glaze.
- Appetizers: Serve alongside cheese platters, stuffed mushrooms, or mini quiches for a fun appetizer spread.
How to Store and Reheat Leftovers
Leftovers? Lucky you! These turkey meatballs keep well in the fridge for up to 4 days. Just store them in an airtight container. To reheat, you can microwave them or warm them in a skillet with a little extra glaze. If you want to keep them warm for a party, pop them in a slow cooker.
Make-Ahead and Freezer Tips
These meatballs are perfect for meal prep! After baking, let the meatballs cool, then freeze them in an airtight container or freezer bag. When you’re ready to serve, simply heat them up in the glaze.
Common Mistakes to Avoid
- Don’t skip the browning step: Browning the meatballs before baking is key to getting that perfect texture and flavor. Don’t rush this step!
- Be careful not to overcrowd the pan: When frying the meatballs, avoid putting too many in the pan at once, as it will cause them to steam instead of brown.
- Check for doneness: Make sure the meatballs are cooked through before serving. You can check with a meat thermometer; they should reach an internal temperature of 165°F.
Frequently Asked Questions (FAQ)
Can I use frozen meatballs instead?
Yes! If you’re short on time, you can use frozen fully cooked meatballs. Just toss them in the grape jelly and chili sauce mixture and let them simmer until heated through.
Can I make these ahead of time?
Absolutely! You can prep the meatballs and freeze them. Just reheat them in the glaze when you’re ready to serve.
Can I use a different meat?
Yes, you can swap ground turkey for ground chicken or ground beef, but the texture and flavor will vary.
Cooking Tools You’ll Need
- Food processor (optional, but recommended)
- Large skillet (for browning)
- Baking sheet (for baking)
- Saucepan (for making the glaze)
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Glazed Turkey Meatballs with Grape Jelly and Chili Sauce
Ingredients
- 3/4 cup finely minced yellow onion
- 4 tablespoons unsalted butter, divided
- 1 1/4 pounds extra-lean ground turkey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/2 cup all-purpose flour, 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
- Melt 2 tablespoons of unsalted butter in a skillet over medium-low heat. Add the onions and cook for about 15 minutes until very tender but not browned. Remove from heat and allow to cool.
- In a food processor, combine the cooked and cooled onions, ground turkey, softened butter, seasonings, breadcrumbs, and egg. Process until well combined.
- Shape the mixture into 1-inch meatballs and roll them lightly in flour, shaking off any excess.
- In a large skillet, heat 1 tablespoon each of butter and vegetable oil over medium-high heat. Brown the meatballs in batches for about 5 minutes, then drain on paper towels.
- Preheat the oven to 350°F. Place the browned meatballs on a baking sheet lined with aluminum foil and bake for 20 minutes until fully cooked.
- In a large saucepan, combine the grape jelly and chili sauce. Heat over medium heat until the jelly has melted and the sauce is smooth.
- Add the cooked meatballs to the sauce and simmer for 10-20 minutes, stirring occasionally to coat the meatballs evenly.
- Serve the meatballs warm, garnished with fresh herbs if desired.
