TURKEY MEATBALLS

Ingredients

• ​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

Directions

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.