by Shuanna Jones
Ingredients:
2 qt. chicken broth*
1 16-oz. can whole cranberry sauce
1 9.5-oz jar hot pepper jelly**
1 lb. ground turkey
1 egg
¼ c. plain bread crumbs
1 ½ tsp. garlic powder
Salt and pepper to taste
Directions:
In a 3.5-qt. saucepan, heat the chicken broth on medium-high until it boils.
Meanwhile, in a mixing bowl, combine the ground turkey, egg, bread crumbs, and spices.
When the broth is boiling, turn the heat down to medium. In a 2.5 qt. saucepan, combine the cranberry sauce and pepper jelly. Heat the sauce over medium heat, stirring occasionally, until it’s boiling slightly. Then turn the heat down to simmer.
While the sauce is heating, form the meatballs using a tablespoon measuring spoon.
In batches of no more than 18 and stirring occasionally, cook the meatballs in the broth for 10 minutes. Remove the meatballs and place in a covered dish until the last batch is done.
When the last batch is done, put all the meatballs into the sauce. Turn the heat to medium-low and cook the meatballs for 15 minutes, stirring occasionally.
*After the chicken broth has cooled, pour it into a freezer safe container and freeze to save until the next time making the recipe.
**Hot pepper jelly can be found at the Super Compare Foods. For less spicy meatballs, use the mild pepper jelly and a couple dashes of hot sauce.
Yields: About 40 meatballs.
