Serve these sweetly-glazed one-bite meatballs at your next cocktail party or fancy celebration.

Yield: Makes 32.



  • ​1½ lb lean ground turkey
  • ½ cup panko (Japanese-style bread crumbs)
  • 4 cloves garlic, finely chopped
  • 2 large eggs
  • 2 tbsp chopped fresh Italian parsley
  • 2 tsp fennel seeds
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • ¼ tsp ground nutmeg
  • 1 cup apple cider vinegar
  • 1 cup packed golden brown sugar
  • 3 tbsp Dijon mustard


  1. ​Preheat oven to 425°F.Combine turkey, panko, garlic, eggs, parsley, fennel seeds, salt, pepper and nutmeg in an electric mixer bowl. Mix with the paddle attachment on low speed. Alternatively, mix by hand in a bowl until well-combined.
  2. Shape mixture into 1½ inch balls. Place meatballs on a parchment paper-lined baking sheet.
  3. Bake until completely cooked through, about 18 – 20 minutes.
  4. Meanwhile, to prepare glaze, whisk together vinegar, brown sugar and Dijon mustard in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 16 – 18 minutes. Remove from heat. Toss meatballs in glaze and serve warm.
Nutritional analysis per serving:

89 calories, 6.8 g fat, 3.6 g protein, 4.4 g carbohydrate, 0.8 g fibre, 101 mg sodium