Raspberry Glazed Turkey Meatballs Recipe
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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.


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