Thanksgiving is my holiday to host each year, and I have so much fun planning the menu and preparing the feast. Appetizers are as important as the main course, in my opinion. The small, savory pre-dinner dishes are often the most delicious bites of the evening.
Holiday appetizer are awesome because you can be creative, inventive and non-traditional without ruffling anyone’s feathers. When it comes to the holiday dinner mainstays, we don’t have as much freedom!
This recipe for Apple Turkey Meatballs with Balsamic Glaze is the perfect appetizer. Serve with toothpicks on a bed of fresh baby arugula. It’s also just as perfect as a main dish, served over individual salads for dinner. Or as a snack. Or as lunch. You get the picture…
However and whenever you serve up these sweet-tangy meatballs I hope that you and your taste buds enjoy them as much as I do 🙂
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1 lb ground turkey
- 1 apple, shredded
- 1 egg, beaten
- 1 cup organic spinach, chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon ground marjoram
- 1 teaspoon fennel seed
- Preheat the oven to 350 degrees F. Lightly grease a casserole pan.
- Place a large skillet over medium heat. Add the olive oil, garlic and onion. Sauté for 4 minutes, until soft. Remove from heat and allow to cool.
- Add the remaining meatball ingredients and mix well. Form golf ball sized meatballs and place in a single layer on the prepared casserole pan. Bake for 25 minutes.
- Meanwhile, wipe out the skillet, add the glaze ingredients and place over medium heat. Bring to a boil, then simmer for 10 minutes.
- After removing the meatballs from the oven, place in a single layer in the skillet with the glaze. Coat all sides of each meatball, cooking over low heat for 5 minutes.
- Remove from the skillet and serve warm. Enjoy!