Turkey Meatballs with Apple Cranberry Glaze

Serves 8
  • 1/2 cup seasoned breadcrumbs
  • 1/2 tsp. ground poultry seasoning
  • 1/2 tsp. kosher salt
  • 1/4 tsp. coarse ground black pepper
  • 1/4 tsp. fennel seeds
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup skim milk
  • 1 egg, lightly beaten
  • 20 oz. 93% lean ground turkey
  • - parchment paper
  • 8.5 oz. jar Stonewall Kitchen Apple Cranberry Chutney
  • 3 tbsp. orange juice

In a medium mixing bowl, whisk together first 6 ingredients; stir in milk. Let crumbs stand 15 min.; mix in egg. Add turkey; mix well. Using slightly damp hands, shape into approximately 30 meatballs (about 1 ½" across). Spray a large parchment-lined rimmed baking sheet with cooking spray; bake meatballs in a preheated 400° oven until done (about 15 min.). Meanwhile, in a small microwave-safe dish, whisk together chutney and juice. Microwave on high until chutney is melted. In a large bowl, toss hot meatballs with warm glaze to coat. Serve immediately.