Spicy Raspberry Meatballs

I have been on a berry kick lately and these meatballs hit the spot. I saw them on the food network last week and they sounded so interesting I had to make them. The thought of fruity and spicy coming together made my mouth water. To add to the awesomeness that would become of these meatballs, they were turkey! This made me feel guilt free. When all the flavors come together it is just delightful! I ended up taking them to a get together to watch the Olympic games and everyone loved them.

 Ingredients:

Spicy Raspberry Glaze:

• 2 tablespoons unsalted butter
• 1 clove minced garlic
• 1/4 cup raspberry jam
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white wine vinegar
• 1/2 teaspoon chile powder
• Salt

Turkey Meatballs:

• 1 egg
• 2 tablespoons fresh parsley leaves, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup panko breadcrumbs
• 2 cloves minced garlic
• 1/2 small white onion, finely diced
• 1 pound ground turkey

 For the spicy raspberry glaze: Mix the butter and garlic over medium heat in a small saucepan and cook until the butter is fully melted. Add the jam, cayenne, vinegar and chile powder. Cook 2 minutes longer and sprinkle with salt. Pour half of the glaze into a bowl. Keep the other half of the glaze warming in the small saucepot.

For the turkey meatballs: Preheat the oven to 400 degrees F. Whisk together the egg, parsley, salt and cayenne in a small bowl. Add the panko, garlic and onions to the mixture and blend to combine. Mix in the turkey, using your hands, until just combined. Do not over mix; this will result in tough meatballs.

Form the turkey mixture into 1-inch balls and arrange on a parchment-lined cooking sheet. Brush the meatballs with half of the spicy raspberry glaze from the bowl. Bake the meatballs until cooked through and slightly firm to touch, about 13 minutes. Halfway through the baking time, turn the meatballs and brush them with the warmed glaze.

Garnish the meatballs with cocktail skewers for serving. Enjoy!