Mini Meatballs with Secret Sauce
Original Kaboose.com recipe and photography by Rosemary Black
Average User Rating:
These little gems are baked rather than fried, and they contain ground turkey instead of the traditional ground beef, which makes them leaner and lower in fat. As holiday fare, they’re a cook’s dream since they can be made up to 24 hours ahead of time. Your guests will never guess the secret to this delicious sweet and sour sauce, but you’ll love how easy it is to make.
For the meatballs:
- Cooking spray
- 1 & 1/2 pounds lean ground turkey
- 1 small onion, chopped very fine
- 1/3 cup plain dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Dash of freshly ground black pepper
- 1 large egg, lightly beaten
For the sauce:
- 3/4 cup chili sauce
- 1/2 cup grape jelly
- 1/4 cup chopped red bell pepper (about one quarter of a pepper)
- 1/4 cup chopped green bell pepper (about one quarter of a pepper)
- Preheat the oven to 375 degrees.
- Lightly spray a large rimmed baking sheet with cooking spray to prevent the meatballs from sticking, or line a baking sheet with parchment paper and lightly spray it with cooking spray.
- In a large mixing bowl, combine the ground turkey, chopped onion, bread crumbs, salt, garlic powder, pepper, and beaten egg. Mix very well using your hands. Shape the mixture into 36 meatballs and place them on the prepared baking sheet.
- Bake the meatballs for about 25 minutes, or until they are thoroughly cooked. Remove from the oven and loosen the meatballs gently from the baking sheet, using a spatula.
- While the meatballs are baking, prepare the sauce: In a 1 & 1/2-quart saucepan, heat the chili sauce and grape jelly together over medium heat. Stir occasionally. When the mixture boils, add the meatballs and the chopped bell peppers. Reduce the heat to low and simmer for about five minutes, or until the meatballs and sauce are very hot.
- You can make this dish 24 hours in advance, but don’t add the bell peppers. Refrigerate, tightly covered, overnight. To reheat, place the meatballs, sauce, and chopped peppers into a large saucepan. Turn the heat to medium and cook, stirring, until very hot.
Cooking Time: 30 minutes
- If you serve this as an appetizer with other dishes, it serves ten to twelve. As a main course, it serves about four people.
- Serve the meatballs as an entrée with steamed rice and a spinach salad, or serve with toothpicks as an appetizer.
- For picky eaters, leave some of the meatballs out of the sauce. Serve the meatballs plain, with catsup as a dipping sauce.
How kids can help
- Kids can help with this dish by measuring ingredients and by cutting up the bell peppers with a table knife.