Meatballs & Sauce

Turkey meatballs with a raspberry jam and mustard sauce that has a little zip from horseradish.

Ingredients:

• 1 1/2 lbs lean ground turkey
• 1/2 cup seasoned dry bread crumbs
• 1/3 cup minced onions
• 1/4 cup chopped parsley
• 1 egg white
• 1/2 tsp each garlic powder and ground sage
• 1/4 tsp each salt and black pepper
• 1 cup seedless raspberry jam
• 1/4 cup prepared mustard
• 1 1/2 tablespoons prepared horseradish

Directions:

Combine ground turkey or chicken, bread crumbs, onions, parsley, egg white, garlic powder, sage, salt and pepper in a medium bowl. Mix well, using your hands for best results. Form mixture into bite size meatballs about 1 inch diameter. You should end up with 65-70 meatballs. (I used only a pound and got 42 balls). Place meatballs onj a large baking sheet that has been sprayed with nonstick spray. Bake at 400 degrees for 12-15 minutes until cooked through. Remove from oven and transfer to a large sauce pan. In a small saucepan, stir together jam, mustard and horseradish. (I doubled the recipe at this point) Cook over medium high heat for 2-3 min. Stirring often. Sauce will be thick and bubbly. Pour sauce over meatballs. Stir well. Cover and simmer over medium low heat for 10 minutes. Transfer to a serving dish and serve hot.

Number of Servings: 8