Turkey Meatballs Perfect for Cocktails

Step 1

Warm your oven to 350°F (175°C) and lining a baking sheet with foil for easy cleanup. In a big bowl, combine the bread crumbs, egg, 1/4 cup of minced onion, chopped water chestnuts, 1/4 cup applesauce, Parmesan, a tablespoon of parsley, salt, mustard powder, and poultry seasoning. Add the ground turkey and gently mix everything until just combined—you don’t want to overwork the meat.

Step 2

Shape the mixture into meatballs about 1 1/2 inches wide and place them on your prepared baking sheet. Pop them into the oven and bake for around 20 minutes, or until they’re cooked through. You can check by sticking an instant-read thermometer in the center; it should register at least 165°F (74°C).

Step 3

While the meatballs are baking, whisk together the apple jelly, 1 cup of applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, dry mustard, and a pinch of salt in a saucepan. Bring it to a gentle simmer and let it cook for about 10 minutes, stirring now and then so the flavors meld nicely.

Step 4

Once the meatballs are out of the oven, carefully transfer them into the simmering sauce. Cover the pan and let everything cook together for another 10 minutes so the meatballs soak up all that tasty sauce. Finish by sprinkling the remaining parsley over the top before serving.

Best Ways To Serve

Serve warm with a variety of dipping sauces like spicy marinara, honey mustard, or a creamy garlic aioli. They pair well with fresh veggie sticks or a crisp green salad for a balanced appetizer spread.

How To Store Leftovers

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. Reheat gently in the oven or microwave before serving.