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Sweet & Sour Turkey Meatballs
Decorating with the winter fruit pomegranate is an old holiday tradition, but few people know what to do with them afterward. Here is a great potluck or buffet recipe for Christmas parties that's seasonal, easy, and delicious. —Christine Wendland, Browns Mills, New Jersey
66 Servings
Prep: 30 min. Cook: 2 hours
Ingredients
4 thick-sliced peppered bacon strips
1 egg, beaten
1/2 cup seasoned bread crumbs
3 tablespoons minced fresh cilantro
1 teaspoon salt
1 teaspoon white pepper
2 pounds ground turkey
1 jar (18 ounces) apricot preserves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bottle (8 ounces) taco sauce
1/2 cup pomegranate juice
Directions
Place bacon in a food processor; cover and process until finely
chopped. In a large bowl, combine the egg, bread crumbs, cilantro,
salt and pepper. Crumble turkey and bacon over mixture and mix well.
Shape into 1-in. balls.
Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at
400° for 8-10 minutes or until no longer pink.
In a 4-qt. slow cooker, combine the preserves, tomatoes, taco sauce
and juice. Stir in meatballs. Cover and cook on high for 2-3 hours
or until heated through. Yield: about 5-1/2 dozen.
Nutrition Facts:
1 meatball equals 68 calories,
© Taste of Home 2013
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Sweet & Sour Turkey Meatballs
(continued)
Nutrition Facts:
4 g fat (1 g saturated fat), 14 mg cholesterol, 114 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.
© Taste of Home 2013