Raspberry Glazed Turkey Meatballs
1/2 cup seedless raspberry fruit spread or preserves
2 tablespoons raspberry vinegar
2 tablespoons chili sauce
1/2 teaspoon ground cardamon
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1 1/4 pounds lean ground turkey
1/3 cup quick cooking oats
1/4 cup minced onion
1 large egg, slightly beaten
1 tablespoon worcestershire sauce
1 teaspoon cornstarch
1 tablespoon cold water
minced green onion
In a small bowl, whisk raspberry spread, vinegar, chili sauce, cardamom, 1/4
teaspoon salt and 1/8 teaspoon pepper. Spread 3 tablespoons of mixture over
bottom of a slow cooker. Set remainder aside.
In a medium bowl, combine the turkey, oats, onion, egg, worcestershire sauce,
remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Shape into 1 to 1
1/2 inch balls. Place in sauce in slow cooker.
Spoon remaining sauce over meatballs.
Cover and cook on LOW 6 hours. Turn control to HIGH. In a small bowl, dissolve
cornstarch in water. Spoon over meatballs. Cover and cook on HIGH 5-10 minutes
or until thickened. Sprinkle with green onions.
Makes about 45 meatballs.