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TurkeyJalapeno Meatballs

Difficulty 2/5
Prep time 15 mins

Cook time 20 mins
Serves 8-12

Hardwood Hickory

Our turkey jalapeño meatballs are the perfect mash-up of heat and sweet. Grill them to golden brown on the Traeger & dip ‘em in sweet cranberry glaze.


Turkey Jalapeño Meatballs

1 1/4 lbs ground turkey

1 Jalapeño pepper, deseeded and finely diced

1/2 tsp garlic salt

1 tsp onion powder

1 tsp salt

1/2 tsp ground black pepper

1/4 tsp Worcestershire sauce

cayenne pepper, pinch

1 large egg, beaten

1/4 cup milk

1/2 cup plain bread crumbs or panko


1 cup canned jellied cranberry sauce

1/2 cup orange marmalade

1/2 cup chicken broth

1 tbsp Jalapeño pepper, minced

salt, to taste

ground black pepper, to taste


In a separate small bowl, combine the milk and bread crumbs.

In a large bowl, mix together turkey, garlic salt, onion powder, salt, pepper, Worcestershire sauce, cayenne pepper, egg and jalapeños.

Add the bread crumb milk mixture to the bowl and combine. Cover with plastic and refrigerate for up to 1 hour.

When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes

Roll the turkey mixture into balls, about one tablespoon each and place the meatballs in a single layer on a parchment lined baking sheet.

Cook meatballs until they start to brown, flipping occasionally until they reach an internal temperature of 175 degrees F and all sides are browned (about 20 minutes).

Glaze: Combine cranberry sauce, marmalade, chicken broth, and jalapeños and cook over medium heat in a small saucepan on the stovetop. Cook until ingredients are incorporated.

Half way through meatball cook time, brush the meatballs with the cranberry glaze.

Transfer meatballs to a serving dish with cranberry glaze on the side. Serve immediately. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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