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Turkey Jalapeño Meatballs

Traeger Kitchen


Turkey Jalapeño Meatballs

Prep Time

15 Minutes

Cook Time

20 Minutes

Effort
Level of Effort Icon

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

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.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      In a separate small bowl, combine the milk and bread crumbs.
    • 2

      In a large bowl, mix together turkey, garlic salt, onion powder, salt, pepper, Worcestershire sauce, cayenne pepper, egg and jalapeños.
    • 3

      Add the bread crumb milk mixture to the bowl and combine. Cover with plastic and refrigerate for up to 1 hour.
    • 4

      When ready to cook, set the grill temperature to 350°F and preheat, lid closed for 15 minutes
    • 5

      Roll the turkey mixture into balls, about one tablespoon each and place the meatballs in a single layer on a parchment lined baking sheet.
    • 6

      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).
      Grill Icon
      Grill350˚
      Probe Icon
      Probe175˚
    • 7

      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.
    • 8

      Half way through meatball cook time, brush the meatballs with the cranberry glaze.
    • 9

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

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