Cocktail Turkey Meatballs


  • Meatballs:
  • 1 cup panko bread crumbs
  • 1 egg, beaten
  • 1/4 cup minced onion
  • 1/4 cup minced water chestnuts
  • 1/4 cup applesauce (such as Mott’s Natural Applesauce)
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard powder (such as Coleman’s)
  • 1/2 teaspoon poultry seasoning
  • 1 pound ground turkey
  • Sauce:
  • 1 cup apple jelly
  • 1 cup applesauce (such as Mott’s Natural Applesauce)
  • 1/2 cup cider vinegar
  • 1/2 cup minced onion
  • 1/4 cup ketchup
  • 1/4 cup chili sauce (such as Heinz)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dry mustard powder (such as Coleman’s)
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh parsley, or more to taste


Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.

Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.

Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.

Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.