Spicy Turkey Lollipops
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
57
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 cloves
Garlic (minced or pressed)1 cup
Raspberry Jam1 tsp
Cayenne Pepper1 tsp
White Wine Vinegar1 tsp
Chile (powder)1 tsp
Salt1
Egg1 tsp
Dried Sage1 small
White Onion (finely diced)450 g
Ground TurkeyDirections:
1
Special equipment: cocktail skewers for serving For the spicy raspberry glaze: Combine the butter and garlic over medium heat in a small saucepan and cook until the butter is fully melted, about 2 minutes
2
Add the jam, cayenne, vinegar and chile powder
3
Cook 2 minutes longer and sprinkle with salt
4
Pour half of the glaze into a bowl
5
Keep the other half of the glaze warming in the small saucepot
6
For the turkey lollipops: Preheat the oven to 400 degrees F
7
Whisk together the egg, parsley, salt, sage and cayenne in a small bowl
8
Add the panko, garlic and onions to the mixture and blend to combine
9
Mix in the turkey, using your hands, until just combined
10
Do not over mix; this will result in tough meatballs
11
Form the turkey mixture into 1-inch balls and arrange on a parchment-lined cooking sheet
12
Brush the meatballs with half of the spicy raspberry glaze from the bowl
13
Bake the meatballs until cooked through and slightly firm to touch, about 12 minutes
14
Halfway through the baking time, brush the meatballs with the warmed glaze
15
Garnish the meatballs with cocktail skewers for serving