Ingredients

The following ingredients have 4 Servings
  • 3/4 cup finely minced yellow onion (about 1 medium)
  • 4 Tbsp unsalted butter (divided)
  • 1 1/4 pounds extra lean ground turkey
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 1 egg
  • 1/2 cup plain breadcrumbs
  • 1/2 cup all-purpose flour spread on a plate
  • 1 Tbsp butter (for frying the meatballs)
  • 1 Tbsp vegetable oil (for frying the meatballs)
  • 1 jar of grape jelly (12 oz jar)
  • 1 bottle of chili sauce (12 oz bottle)

Instruction

  • Melt 2 Tablespoons unsalted butter in a 12-inch skillet over medium low to medium heat. Add the onions and cook for about 15 minutes. Remove from heat and allow to cool.
  • Add the cooked and cooled onions, turkey, 2 Tbsp softened unsalted butter, seasonings, breadcrumbs, and egg to the bowl of a food processor fitted with a steel blade. Process for 20 seconds, scrape down the sides and process for an additional 10 seconds or until the mixture is well combined. Cover with plastic wrap and refrigerate until ready to use.
  • Preheat oven to 350 degrees.
  • Place 1/2 cup of flour on a large plate. Roll the turkey mixture into 1-inch meatballs. Just before browning, roll the meatballs lightly in the flour; shake off the excess flour.
  • Place 1 Tbsp each of butter and vegetable oil in a large skillet and set over medium-high heat. When the butter foam begins to subside, add the meatballs, taking care not to crowd them. Cook in batches until browned, about 5 minutes. Drain on paper towels. Repeat with remaining meatballs.
  • Place the browned meatballs on a large baking sheet lined with aluminum foil lightly sprayed with non-stick cooking spray. Bake at 350 degrees F. for 20 minutes, or until meatballs are fully cooked.
  • Meanwhile, add grape jelly and chili sauce to a large saucepan. Cook over medium heat for 10 minutes, or until jelly is melted. Add cooked meatballs. Stir carefully to thoroughly coat meatballs. Cook for 10 minutes, or until meatballs are thoroughly heated. (Can be refrigerated at this point, and served later.)