Rosemary 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!
*Serves about 6 as part of an entrée and about 10 as an hors d'oeuvre.
Coat a large non-stick sauté pan with olive oil and place it over low-medium heat. Add the shallots, rosemary, and garlic. Cook just until the shallots are soft, about 4 minutes. Then add the vermouth or sherry, turn the heat to high, and reduce it completely. Mix in the honey and remove the pan from the heat. Let it cool to room temperature. (Do not wash the pan!)
Once the shallot mixture has cooled, in a large mixing bowl, add it to the turkey along with the breadcrumbs, salt, and a bit of pepper. 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 or sheet pan as you work. (If you have a 1 ¼ to 1½-inch cookie scoop, that's prefect.)
Drizzle more olive oil into the same pan, and place it over medium-low heat. Add the meatballs and cook for about 3 minutes, just 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.