turkey jalapeño meatballs


  • 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




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 grill 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!

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