Maple & Orange Glazed Turkey Meatballs

These meatballs are a nice change from the usual BBQ or honey mustard sauce. They make a great appetizer or main dish. I’ve only ever made them with ground turkey, but I’m sure ground chicken would be nice too.

Ingredients

• 1 lb of ground turkey
• 1/2 cup of panko breadcrumbs
• 1 egg yolk from a large egg
• 1 tsp dry parsley
• 1/2 tsp mustard powder
• 1/4 tsp onion powder
• 1/2 tsp fine sea salt
• 1/4 tsp fresh ground black pepper
• 3 TBSP maple syrup
• 2 TBSP whole grain mustard (I use Sierra Nevada Stout Mustard)
• 2 TBSP soy sauce
• 1 tsp of orange zest
• 2 TBSP of orange juice
• 2 TBSP butter, cut into 4 pieces
• Dry parsley to serve (optional)

Instructions

1. In a large bowl, mix together the turkey, egg yolk, breadcrumbs, parsley, mustard powder, onion powder, salt, and pepper. This is best done with clean hands. Cover tightly and refrigerate for 30 minutes.
2. In a small measuring jug, whisk together the maple syrup, mustard, soy sauce, orange zest, and orange juice. cover and set aside until needed.
3. Divide the chilled turkey mixture into 18 to 20 even portions (about 2 tablespoons each) and roll the portions into balls. Cover loosely and refrigerate for at least 15 minutes, or until needed.
4. Heat a large skillet over medium-high heat and add the butter, as soon as the butter melts, add the meatballs. Cook turning and rolling around for 6 to 8 minutes, or until cook through and browned.
5. Give the sauce a whisk and then pour it evenly over the meatballs. Gently mix the meatballs into the sauce until well coated. Continue to cook and gently roll the meatballs in the sauce until the sauce is thick, sticky, and there is almost none left in the pan.

Serve immediately, sprinkled with parsley.

Makes 18 to 20 Meatballs (About 4 Dinner Servings)

Notes

• These are great with cheesy mashed potatoes, or as an hordovor.