These are the perfect bite-sized hors d’oeuvre for a cocktail party! Sweet, savory and oh-so-delicious!
Good things come in small packages. That’s what I’ve always been told, and that’s what my kids will always be told, too. (I’m 5-feet, 1-3/4-inches on my tippy-toes.)
Coincidentally, I love small plates and little bites. I absolutely love a ton of flavor, perfect textures, and cuteness packed into one delicious bite.This is why I love hors d’oeuvres parties so much. And dessert parties with bite-sized sweets.
One bite! Two, I consider cumbersome!
So with no further adieu, I present these super cute, unbelievably tasty, bite-sized Rosemary-Honey Turkey Meatballs! They’re another part of the menu of small plates I’ve been cooking up for Rosh Hashanah.
They’re fantastic along side the Apricot Glazed Carrots!
You can even add toothpicks and a small stack of napkins for a yummy hot hors d’oeuvres!
Rosemary Honey Turkey Meatballs
- 1 pound lean ground turkey
- 1/2 cup finely chopped shallots
- 1 tablespoon plus 1/2 teaspoon finely chopped, fresh rosemary
- 1/2 teaspoon finely minced garlic
- 1 tablespoon dry vermouth
- 1/4 cup breadcrumbs
- 2 tablespoons honey
- 3/4 teaspoon sea salt
- Freshly ground black pepper
- Olive oil for the pan
- Coat a small sauté pan with olive oil and add the shallots, rosemary, and garlic. Cook just until the shallots are soft, and it's very aromatic, about 4 minutes. Deglaze the pan with the vermouth, turn the heat to high, and reduce it completely. Remove from the heat, season with salt and pepper, and let it cool to room temperature.
- Once the shallot mixture has cooled, add it to the turkey along with the breadcrumbs, honey, salt, and a bit of pepper, in a medium-sized mixing bowl. Use your hands to fully incorporate all of the ingredients.
- Shape the turkey into balls that are approximately 1 to 2-inches, placing them on a large plate as you work. (If you have an ice-cream scoop about this size, that's prefect.)
- Coat a large non-stick skillet with olive oil and place it over medium-low heat. Add the meatballs and cook for about 3 minutes to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 to 4 more minutes, just until they are cooked through.
If you don't have rosemary growing in your own yard, I'm pretty sure you could find some in your neighbors' yards!
Since I want my oldest son who has Celiac Disease, to eat these yummy meatballs, I use gluten-free breadcrumbs. I make them weekly with the ends of his gluten-free bread loaves.