Sweet & Sour Turkey Meatballs |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 66 |
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Decorating with the winter fruit pomegranate is an old holiday tradition, but few people know what to do with them afterward. Here is a great potluck or buffet recipe for Christmas parties that's seasonal, easy, and delicious. âChristine Wendland, Browns Mills, New Jersey Ingredients:
4 thick-sliced peppered bacon strips |
1 egg, beaten |
1/2 cup seasoned bread crumbs |
3 tablespoons minced fresh cilantro |
1 teaspoon salt |
1 teaspoon white pepper |
2 pounds ground turkey |
1 jar (18 ounces) apricot preserves |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 bottle (8 ounces) taco sauce |
1/2 cup pomegranate juice |
Directions:
1. Place bacon in a food processor; cover and process until finely chopped. In a large bowl, combine the egg, bread crumbs, cilantro, salt and pepper. Crumble turkey and bacon over mixture and mix well. Shape into 1-in. balls.
2. Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 8-10 minutes or until no longer pink.
3. In a 4-qt. slow cooker, combine the preserves, tomatoes, taco sauce and juice. Stir in meatballs. Cover and cook on high for 2-3 hours or until heated through. Yield: about 5-1/2 dozen.
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