Recipes Appetizers and Snacks Meat and Poultry Turkey Cocktail Turkey Meatballs 4.0 (1) Add your rating & review 2 Photos These savory and moist turkey meatballs get a little crunch from water chestnuts that will have people asking 'what is that?' The apple-mustard sauce has the perfect balance between savory and sweet. Submitted by lutzflcat Published on March 5, 2020 Save Rate Print Share Trending Videos Close this video player Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 8 Yield: 32 meatballs Jump to Nutrition Facts Ingredients Meatballs: 1 cup panko bread crumbs 1 egg, beaten ¼ cup minced onion ¼ cup minced water chestnuts ¼ cup applesauce (such as Mott's® Natural Applesauce) ¼ cup finely grated Parmesan cheese 1 tablespoon finely chopped fresh parsley ½ teaspoon salt ½ teaspoon dry mustard powder (such as Coleman's®) ½ teaspoon poultry seasoning 1 pound ground turkey Sauce: 1 cup apple jelly 1 cup applesauce (such as Mott's® Natural Applesauce) ½ cup cider vinegar ½ cup minced onion ¼ cup ketchup ¼ cup chili sauce (such as Heinz®) 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon Dijon mustard 1 teaspoon dry mustard powder (such as Coleman's®) ½ teaspoon salt 1 tablespoon chopped fresh parsley, or more to taste Directions Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined. Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet. Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes. Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley. I Made It Print Nutrition Facts (per serving) 303 Calories 6g Fat 51g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 303 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 67mg 22% Sodium 716mg 31% Total Carbohydrate 51g 18% Dietary Fiber 1g 4% Total Sugars 35g Protein 15g 31% Vitamin C 6mg 7% Calcium 57mg 4% Iron 2mg 8% Potassium 299mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved