Cocktail Turkey Meatballs

Tis the season for holiday parties and that means party food.  Whoop Whoop.  Who doesn't love party food?  

I was recently informed by my very carnivorous daughter that I have neglected my party hostess duties because I've NEVER served cocktail meatballs at a party.  I don't want to be the cause of any culinary party fouls so lets get to this.  

These little turkey cocktail meatballs are super easy to make and they're really quite tasty.  I'm so glad that I got talked into making a batch because I think I really HAVE been missing out by skipping the cocktail meatballs at my holiday parties.  Thanks for the nudge, Courtney.

Cocktail Turkey Meatballs

• 1 lb. ground turkey
• 1 c. panko bread crumbs
• 1/4 c. milk
• 1 egg slightly beaten
• 1/4 c. chopped red onion
• 2 tsp. minced fresh sage
• 1 tsp. salt
• 1/8 tsp. pepper

Cocktail Sauce

• 1/2 c. cherry preserves
• 1/4 c. brown sugar
• 1/4 c. ketchup
• 2 Tbsp. vinegar
• 2 Tbsp. dijon mustard
• 2 tsp. Worcestershire sauce

Add milk to bread crumbs and allow to soak.

Add remaining ingredients. 

Shape into 1" meatballs.

Place on a baking sheet and bake 20 minutes at 350.

Transfer to a bowl while you prepare the sauce.

​Stir together sauce ingredients in a saucepan and heat until melted. 

Pour half of the sauce over meatballs and stir to coat.  Serve with remaining sauce. 

There are so many creative ways to serve these meatballs.  Put them on individual spoons for a fancy appetizer or put them in a bowl with a supply of toothpicks for a more informal presentation.  Just make sure that you have plenty because they will disappear quickly.  

By the way, these turkey cocktail meatballs also freeze beautifully.  I coated my meatballs with sauce and then froze the remainder of the sauce separately.  They were just as good after they had been frozen as they were when they were fresh.  

​Ciao!

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