Maple Glazed Turkey Meatballs
User Reviews
5
Maple Glazed Turkey Meatballs
Description
This recipe for Maple Glazed Turkey Meatballs starts with ground turkey mixed with gentle seasonings including ground ginger, black pepper, optional onion powder, poultry seasoning, smoked or regular salt, egg, breadcrumbs, and some milk to bind. The mixture forms uniform meatballs about a tablespoon in size.
The meatballs are cooked by deep frying in oil heated to 325°F–350°F to achieve a well-browned exterior without drying the interior. After frying in batches, excess oil is drained, leaving a tablespoon in the pan for the glaze. A simple glaze combining sweet maple syrup, tangy Worcestershire sauce, concentrated tomato paste, and hot sauce heats briefly to boil before returning the meatballs to coat them.
Shaking the pan encourages even glazing and thickening as the sauce reduces and clings to the meatballs. The flavor profile balances the mild turkey with sweet and slightly tangy maple syrup and Worcestershire, while hot sauce adds a touch of heat. This combination creates juicy meatballs with a glossy finish and nuanced taste suitable for serving warm as an appetizer or part of a main dish.
Ingredients
Meatballs
- 1 ¼ pounds ground turkey (see above)
- 1 egg lightly beaten
- 1 cup breadcrumbs
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon onion powder (optional)
- ¼ teaspoon poultry seasoning optional, Bell’s brand
- 1 teaspoon salt smoked salt if you have it
- ¼ cup milk
- cooking oil for frying
Glaze
- ½ cup maple syrup
- 1/3 cup Worcestershire sauce
- 2 teaspoons tomato paste
- hot sauce Tabasco or other, to taste
Instructions
- Make the meatballs by combining all the meatball ingredients except the oil. Mix well, but don’t overwork the meat, or you’ll have tough meatballs. Scoop out about 1 tablespoon at a time, and roll them into balls. Set aside on a baking sheet. You can set these in the fridge for a few hours if you need to.
- Pour enough oil into a pan to come about halfway up the side of the meatballs. Heat the oil to somewhere between 325°F and 350°F. Brown the meatballs well. You’ll probably need to do this in two batches.
- When the meatballs are all nicely browned, drain the oil; you can reuse it later. Leave about 1 tablespoon in the pan. Mix all the glaze ingredients in a bowl to combine, then put the mixture into the pan and turn the heat to high. When it boils, add back all the meatballs. Roll the meatballs around to coat, and cook, shaking the pan constantly, until the sauce cooks down into a glaze. Remove from the heat and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 750mg | 31% |
| Potassium | 540mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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