Marilynne Glazed Party Meatballs
In The Fresh Meat Case
Glazed Party Meatballs
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 30min
Serves 48
- 190
Calories - 16g
Protein - 780mg
Sodium - 2.5g
Sat. Fat - 10g
Sugar 
Ingredients
1 package PERDUE® Fresh Ground Chicken
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1 large egg, lightly beaten
2 tbsp. chopped fresh parsley leaves
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 cups hot pepper or peach pepper jam
1 jalapeño, seeded and finely chopped
1 lime, juiced
2 tbsp. chopped fresh cilantro for garnish
Step 1
Mix
Preheat oven to 375°F. Cover a baking sheet with foil and lightly coat it with cooking spray. In a bowl, gently combine the ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, salt and pepper. Scoop a rounded teaspoon of chicken mixture and roll into a ball. (You should be able to make about 48 meatballs.) Place each meatball onto the baking sheet. Lightly spray the meatballs with cooking spray.
TIP
TIP: To make rolling your meatballs easier, dip your teaspoon in water before scooping the meat mixture, and the meat will slide right off the teaspoon.
Step 2
Bake
Bake for 20 minutes, until cooked through and lightly browned. Set aside.
TIP
TIP: To make ahead, prepare meatballs, bake, then freeze in a resealable plastic freezer bags for up to 1 month. To reheat from frozen, make your desired sauce. Warm the meatballs in one of the sauces over low heat.
Step 3
Sauce
In a medium saucepan, combine the pepper jam, jalapeño and lime juice. Stir until melted. Add the cooked meatballs and simmer until meatballs are coated and heated through. Transfer meatballs to a warm dish, garnish with chopped fresh cilantro and serve with toothpicks.
TIP
TIP: Try Asian Honey BBQ sauce with meatballs. In a medium saucepan, heat the 1 cup hoisin sauce, 1/2 cup honey and 4 tbsp. soy sauce. Add the cooked meatballs and simmer until meatballs are coated and heated through. Transfer meatballs to a warm dish, garnish with 2 tbsp.sesame seeds and serve with toothpicks. Or try our Yogurt Dill sauce. In a large saucepan, melt the 4 tbsp.butter over low heat, whisk in the 1/4 cup flour and cook for 1 to 2 minutes. Whisk in 1 cup chicken stock and bring to a boil. Whisk until thick and bubbly. Add the cooked meatballs and simmer until meatballs are coated and heated through. Remove from heat and stir 1/2 cup Greek yogurt. Transfer the meatballs to a warm dish, garnish with 2 tbsp. chopped fresh dill and serve with toothpicks.
30 MIN
