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Rosemary Honey Turkey Meatballs

Rosemary Honey Turkey Meatballs are the perfect bite-sized hors d'oeuvre for a cocktail party and/or fun to serve for the main course for dinner. They're sweet, savory and oh-so-delicious!

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 6
Calories 126 kcal
Author Valentina K. Wein

Ingredients

  • 1 pound lean ground turkey
  • 1/2 cup shallots, finely chopped
  • 1 tablespoon plus 1/2 teaspoon finely chopped, fresh rosemary
  • 1/2 teaspoon garlic, minced
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Recipe Notes

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.