Turkey Tuesday: Jalapeno Turkey Meatballs

It’s been far too long since I’ve posted a turkey recipe on the blog but I am happy to report that’s changing today with these Jalapeno Turkey Meatballs. My oven was fixed last Friday (broken glass on the inside of the door – weird) and after we came home from the lake, I knew I wanted to make these meatballs for Sunday night supper.

The recipe comes from my friend Sharlene; she and her husband raise turkeys in the Alexandria, Minn., area and I’ve known them both for close to 20 years. I actually featured the recipe at the Minnesota Turkey Growers Association Summer Conference in June – it was part of our “Turkey Taste-Off” event and it won 3rd place in the voting for best turkey recipe. (Incidentally, the sriracha turkey burger recipe I love won 2nd place!) The meatballs were also served at a Congressional “Meat and Greet” reception in Washington DC a couple of weeks ago for the National Turkey Federation.

These Jalapeno Turkey Meatballs are tremendously flavorful – definitely a spicy kick with a little sweetness from the jelly. I made our meatballs pretty big since this was our main entree for supper tonight, but you could easily make them smaller and serve them as appetizers out of a slow cooker. If you make them big like I did, I’d say you’ll generally get 3 full servings out of the recipe – maybe 4 depending on who you’re feeding.

Our meal tonight included some garden bounty as well: yellow beans, cherry tomatoes, chives for my favorite summer pasta salad, and even the onion minced up for the meatballs. I love this time of year!

Hope you enjoy some turkey today or anytime this week.

– Lara –

Jalapeno Turkey Meatballs

• 1 (20-ounce) package JENNIE-O® Lean Ground Turkey
• 1 large egg
• 1/3 cup yellow onion, finely diced
• 1/4 cup dry plain bread crumbs
• 2 Tablespoons soy sauce
• 2 garlic cloves, minced (or Sharlene’s original recipe calls for 1 Tablespoon minced garlic)
• 1 Tablespoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 jar jalapeno pepper jelly (I used a 10 oz. jar of Archer Farms California Red Pepper Jelly from Target)
• 1 Tablespoon butter

In bowl, combine all the ingredients except jelly and butter.  Shape into meatballs. (Hint: I use a spring-loaded ice cream scoop which works like a charm.) Place on cookie sheet lined with parchment paper and bake at 350 degrees until done – meatballs should reach an internal temperature of 165 degrees F. as measured by a meat thermometer. (This takes about 30 minutes, depending on size of meatball).

In a small sauce pan melt the butter on low heat and then add the jelly. Stir until the jelly has turned to a liquid.  Place meatballs in a dish and pour the jelly mixture over them. Serve.

Note: I am part of Jennie-O’s Switch Circle of bloggers, but I do not get paid for my posts. I do receive some complimentary turkey products to try upon occasion. Opinions and topics are entirely my own.