Ingredients
The following ingredients have 30 Servings
- 1 cup panko bread crumbs
- 1 egg beaten
- ¼ cup finely minced shallots
- ¼ cup whole milk
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons finely minced fresh rosemary
- 1 tablespoon finely minced fresh parsley
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Coleman’s dry mustard
- Few drops Sriracha hot sauce
- ¼ cup finely grated Romano cheese
- 1 pound ground turkey
- ½ cup finely minced shallots
- ½ cup ketchup
- 1 cup apple jelly
- ½ cup cider vinegar
- 1 cup unsweetened apple sauce
- ¼ cup brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Coleman’s dry mustard
- Extra chopped fresh parsley, to garnish finished dish
Instruction
- For the meatballs, mix everything except turkey in a medium bowl until the bread crumbs are soaked and the mixture is well combined. Add the turkey and mix just to combine. Do not over mix.
- Preheat over to 350 degrees
- Fill a small bowl with water and lay out a #40 scoop (holds ¾ of an ounce) and a parchment lined tray.
- Using the scoop, dip in the water and scoop out meat mixture and press into your palm so it has a flat surface and empty scoop onto your counter or cutting board. Repeat dipping scoop in water and scooping out 29 to 30 meatballs.
- Dip your hands in water and roll each meatball round and place on parchment lined pan. Keep your hands wet.
- Bake for 20 minutes.
- While meatballs are baking, in a medium to large pan, place all glaze ingredients and simmer for ten minutes.
- When meatballs come out of oven, use a spatula and move them from the sheet pan to the pan of glaze. Cover and simmer ten minutes. (Ground turkey has little to no fat so there will not be any fat in the pan to drain.)
- To serve, place meatballs in a bowl or platter and top with glaze. Serve with plenty of napkins.
