8 oz Ground turkey
1 Egg
1/4 c Finely chopped green onions
2 tb Each of pickle relish and
Unseasoned dry bread crumbs
1 tb Dijon mustard
1/2 ts Salt
ds Pepper
1 tb Vegetable oil
Mix all ingredients, except oil and dipping sauce ingredients.
Roll mixture into (24) 1-inch meatballs. Saute meatballs in oil in
large skillet until browned and no longer pink in the center, 10-15
min. Serve warm with dipping sauce.
Dipping Sauce
1/3 c. thawed orange juice concentrate
1/4 c. honey
2 T. apple cider vinegar
1 T. dijon mustard
1/2 tsp. dried tarragon
1 T. cornstarch
3/4 c. chicken broth
bring orange concentrate, honey, vinegar, mustard and tarragon to
boil in small saucepan. Mix cornstarch and chicken broth. Stir
into boiling mixture. Boil, stirring constantly; until thickened,
1 min. Meatballs (raw or cooked) may be frozen in gallon size
freezer ziplock for up to 3 months. If frozen, thaw meatballs in
refrigerator overnight before cooking or reheating at 325 degrees
until hot, 10-15 min.
