Traeger Kitchen
Turkey Jalapeño Meatballs
Prep Time
15 Minutes
Cook Time
20 Minutes
Effort
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
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 minutes5
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: 350˚
Probe: 175˚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!