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Tangy Turkey Meatballs Recipe

These tangy meatballs are perfect for taking to potlucks. They take little time to prepare, and they disappear in no time. The turkey is a nice change of pace from ground beef.—Carol Brewer, Los Alamitos, California

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Tangy Turkey Meatballs Recipe

Prep: 10 min. Bake: 50 min.

Yield: 20 Servings

10 50 60

Ingredients

2 cups soft bread crumbs
1/2 cup finely chopped onion
2 pounds ground turkey
1 jar (12 ounces) currant jelly
1 bottle (12 ounces) chili sauce

Directions

In a large bowl, combine crumbs and onion. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place in a lightly greased 13-in. x 9-in. baking dish. Combine jelly and chili sauce; pour over meatballs.
Cover and bake at 350° for 40 minutes. Uncover; bake 10 minutes longer or until meat is no longer pink. Yield: about 5 dozen.

Nutritional Facts 1 serving (3 each) equals 162 calories, 7 g fat (2 g saturated fat), 31 mg cholesterol, 301 mg sodium, 18 g carbohydrate, trace fiber, 8 g protein.

Originally published as Tangy Turkey Meatballs in Country Woman September/October 1999, p35

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