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Glazed Meatballs

Prep time 20 min
Cook time 30 min
Total time 50 min

Prep time 20 min
Cook time 30 min
Total time 50 min


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 appetizers are particularly awesome because, unlike with holiday dinner mainstays, you can be creative, inventive, and nontraditional without ruffling anyone’s feathers!

This recipe for Glazed Meatballs is, quite possibly, the perfect appetizer (and snack and lunch). Serve them with toothpicks on a bed of fresh baby arugula or make them a main dish by pairing them with a bigger salad.

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.

Note: While this recipe is fantastic as an appetizer for a fancy meal, it’s also really great to have on hand for quick on-the-go protein snacks. There’s nothing better than opening the fridge to find a container of these savory meatballs. Throw a few on top of fresh greens and you’ve got yourself a phenomenal meal!

Serves 30
For the Meatballs

1 tablespoon extra-virgin olive oil

1 pound ground turkey

1 green apple, shredded

1 cup spinach, chopped

½ teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon ground marjoram

1 teaspoon fennel seed

For the Glaze

1 cup apple cider vinegar

½ cup pure maple syrup

2 tablespoons Balsamic Vinegar

For the Meatballs

Preheat the oven to 350°F. Lightly grease a 13 × 11-inch casserole pan with olive oil and set aside.


Place a large skillet over medium heat. Add the olive oil, garlic, and onion. Sauté for 4 minutes, until soft. Remove from the heat and allow to cool. Transfer the mixture to a large bowl.


Add the remaining meatball ingredients to the bowl and mix well. Form golf ball–size meatballs with your hands and place them in a single layer in the prepared casserole pan. Bake for 25 minutes.

For the Glaze

Meanwhile, wipe out the skillet, add the glaze ingredients, and bring to a boil over medium heat. Decrease to a simmer and cook for 10 minutes. Remove from the heat and set aside.


Place the cooked meatballs in a single layer in the skillet with the glaze. Cook over low heat for 5 minutes, making sure to completely coat the meatballs with the glaze. Serve warm.


Calories: 252
Fat: 9g
Carbohydrates: 25g
Sodium: 264mg
Fiber: 1g
Protein: 21g
Sugar: 20g

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