A few weeks ago a friend asked if I had any meatball recipes on my blog. I knew I did, but when I checked, I realized I didn’t have many. So I created these Cherry Red Wine Baked Turkey Meatballs for you and boy are they wonderful!
I chose to make these meatballs with ground dark turkey meat, but you could use your favorite blend of beef, pork, or chicken if you prefer. The turkey keeps them lighter and lets the sauce shine.
And to make them even healthier, I baked them in the oven. No frying and no grease splatters to clean up! Use an ice cream scoop to quickly form them, slip them in the oven and they are done in about 15 minutes. They don’t get much easier than this.
I love cherry jam in this, but you can use your favorite flavor of jam. Apricot, red currant, and plum would all be delicious choices. This sauce would also be fabulous served over sliced duck, pork, or chicken. It’s richness complements so many different savory flavors. What else would you pair it with?
These are guaranteed to be one of the most popular items at your events and are equally suited for a casual tailgating affair or a more upscale cocktail party.
I hope you enjoy these Cherry Red Wine Baked Turkey Meatballs and all the recipes in today’s Progressive Eats virtual party. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
This month’s theme is Tailgating Finger Foods hosted by Coleen of The Redhead Baker. We have a great mix of recipes including appetizers, entrees, sides, and desserts that will give you fabulous ideas for your next game day party. Make sure you check out the links below.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious dishes!
Without breadcrumbs, these meatballs are naturally gluten-free!
Tailgate Finger Food
- Cheese Straw Tomato Tartlets – That Skinny Chick Can Bake
- Cherry Red Wine Baked Turkey Meatballs – The Heritage Cook
- Pork and Ginger Potstickers – Karen’s Kitchen Stories
- Nacho Momma’s Beef, Bean and Cheese Tortilla Dip – Creative Culinary
- Jalapeno Popper Stuffed Mushrooms – The Redhead Baker
- No Butter or Shortening Date Nut Bars – Mother Would Know
- 2-1/4 cups cherry jam or other flavor you like
- 1-3/4 cups full bodied red wine, such as cabernet sauvignon
- 1/2 cup dry vermouth or white wine
- 1 (4 inch) cinnamon stick
- 2 bay leaves
- 1 tsp dried thyme leaves
- 1/2 tsp ground black pepper
- 2 tsp freshly squeezed lemon juice
- 2 to 4 tbsp granulated sugar, depending on the sweetness of the jam
- 1-1/2 lb ground turkey
- 2 shallots, peeled, trimmed and minced
- 2 tbsp fresh parsley leaves, finely chopped
- 1 tbsp dried thyme
- 1 large egg, lightly beaten
- 2 tbsp olive oil
- 1/2 tsp kosher or fine sea salt
- 1/4 tsp garlic powder (not garlic salt!)
- 1/4 tsp freshly ground black pepper
Make the Sauce: In a medium saucepan, combine the jam, red wine, and vermouth (or white wine). Whisk until smooth. Stir in the cinnamon stick, bay leaves, thyme, black pepper and lemon juice. Taste and add sugar as desired.
Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, at a slow simmer for 20 to 30 minutes or until thickened and slightly syrupy. The sauce will thicken as it cools.
Prepare the Meatballs: While the sauce is cooking, make the meatballs. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey with the remaining meatball ingredients. Use your hands to thoroughly mix the ingredients, until well incorporated. Pinch a small piece and cook it in a skillet to check for seasoning. Make seasoning adjustments as needed.
Use a spring loaded scoop to form 2 tbsp sized pieces, roll into balls, and place on the prepared baking sheet. Bake for 15 to 18 minutes or until cooked through. The internal temperature should read 165°F or higher on an instant read thermometer.
To Serve: Place the baked meatballs on a warmed platter and drizzle with the sauce. Pass additional sauce at the table. Serve warm with toothpicks.
Create a New Tradition Today!