Tender meatballs get bursts of sweetness from orange marmalade and savory note from McCormick® Poultry Seasoning.
- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: Makes 15 (2-meatball) servings
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- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: Makes 15 (2-meatball) servings
Ingredients
1 egg
1/4 cup milk
1/2 cup plain bread crumbs
1 teaspoon salt
1/2 teaspoon McCormick® Poultry Seasoning
1/4 teaspoon McCormick® Black Pepper, Ground
1 pound ground turkey
1 tablespoon olive oil
1/2 cup chicken broth
1 cup orange marmalade
1 tablespoon white wine vinegar
Pinch McCormick® Red Pepper, Ground
Directions
- 1. 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.
- 2. 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.
- 3. Mix orange marmalade, broth, vinegar and red pepper in skillet on medium heat. 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.
