Turkey Cocktail Meatballs are packed with the delicious flavors of black cherry, sage, and dijon mustard. They can be made ahead and kept warm in a slow cooker – the perfect appetizer recipe for all your holiday celebrations!
Hey, everyone! How was your weekend? Did you get a chance to relax? Watch some football? Eat anything worthy of game day food? My weekend was — well — interesting. It involved a Despicable Me marathon, the first snowfall of the year, a sick kid, two new recipes, and not leaving the house. Not even once. (Is it already Monday??)
It’s fascinating how not having plans affects our weekends. Especially when there’s snow and a sick kid involved! It’s almost like we get stuck in a time warp, where all that happens is based on the whims of small children. I honestly wonder how we get anything done!
Yet, we actually accomplished a decent amount. I made and photographed two recipes, including these turkey cocktail meatballs. Jorden cleaned out the garage for winter. And the rest of the time was spent snow playing and movie watching and general crazy making. And….eating! It turns out that no plans + snow days + sick kids calls = good eating….because, well, what else are you going to do?
Now, I’d love to say that all the good eating was the result of my hard work in the kitchen. But the truth is, I didn’t get much further than these turkey cocktail meatballs. But that’s okay….because they’re delicious enough to make up for it! Nothing beats homemade meatballs, and the addition of red onion and sage takes this easy cocktail meatballs recipe up a notch. But what really makes them the BEST meatballs you’ve ever tasted? The sauce! The combination of cherry and brown sugar, with a hint of dijon is pure heaven. Perfect for lazy, snowy weekends….and even better for the holidays!
If you make one appetizer this holiday season, let it be turkey cocktail meatballs! They’re really all you need.
Turkey Cocktail Meatballs
- 1 lb. ground turkey
- 1 c. panko bread crumbs
- 1/4 c. milk
- 1 egg slightly beaten
- 1/4 c. chopped red onion
- 2 tsp. minced fresh sage
- 1 tsp. salt
- 1/8 tsp. pepper
- Cocktail Sauce:
- 1/2 c. black cherry preserves I used Smucker's Simply Fruit
- 1/2 c. brown sugar
- 1/4 c. ketchup
- 2 Tbsp. vinegar
- 2 Tbsp. dijon mustard
- 2 tsp. worcestershire sauce
Prepare meatballs by soaking bread crumbs in milk; add ground turkey and remaining ingredients and mix thoroughly.
Shape into 1 inch balls; place on a rimmed baking sheet.
Bake at 350 degrees for 20 minutes or until cooked through.
Meanwhile, in a large saucepan, combine ingredients for sauce and heat over medium heat.
Add cooked meatballs to sauce and stir to coat.
Serve immediately or transfer to a slow cooker to keep warm.
*This recipe can also be prepared in advance and re-heated.
More delicious, easy holiday appetizer recipes: