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Turkey Jalapeño Meatballs

Traeger Kitchen


Turkey Jalapeño Meatballs

Prep Time

15

Minutes

Cook Time

20

Minutes

Serves

8 - 12

People

Effort

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What's this?

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

  • 1/4 Cup milk

  • 1/2 Cup breadcrumbs

  • 1 1/4 Pound Turkey, ground

  • 1/2 Teaspoon garlic salt

  • 1 Teaspoon onion powder

  • 1 Teaspoon salt

  • 1/2 Teaspoon ground black pepper

  • 1/4 Worcestershire sauce

  • 1 Pinch cayenne pepper

  • 1 Large egg, beaten

  • 1 Whole Jalapeño, seeded and diced

  • 1 Cup Cranberry sauce, jellied

  • 1/2 Cup Marmalade, Orange

  • 1/2 Cup chicken broth

  • To Taste salt and pepper

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).
  • 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!