Thanksgiving is just around the corner, and a lot of people are thinking about the turkey they are going cook for the holiday. For many, that’s about the only time all year they think about the fowl that once was under consideration to be our national bird.
Another way to use ground turkey is in meatballs. The following cocktail turkey meatball recipe, from McCormick, is seasoned with poultry seasoning, ground black pepper and red pepper and coated with an orange glaze.
The biggest advantage to using ground turkey over ground beef is the fat content. Ground turkey using breast meat contains only 0.5 grams of fat per quarter pound, while ground sirloin has 2.5 grams in the same amount. (Dark meat, however, contains a shade more fat than the sirloin.)
Orange-Glazed Turkey Meatballs
¼ cup milk
½ cup plain bread crumbs
1 teaspoon salt
½ teaspoon poultry seasoning
¼ teaspoon ground black pepper
1 pound ground turkey
1 tablespoon olive oil
1 cup orange marmalade
½ cup chicken broth
1 tablespoon white wine vinegar
Pinch ground red pepper
Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper.
Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well-browned on all sides. Remove meatballs from skillet. Set aside.
Mix orange marmalade, broth, vinegar and red pepper in skillet on medium beat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.
Yield: Serves 15 (2 meatballs each)
Approximate nutritional analysis per 2erving: 123 calories, 3 grams fat, 7 grams protein, 17 grams carbohydrates, 37 milligrams cholesterol, 245 milligrams sodium, no dietary fiber.