Spicy Turkey Meatballs with Sweet Mango Balsamic Glaze

Spicy Turkey Meatballs with Sweet Mango Balsamic Glaze
 
Craving some healthy meatballs? Or looking for the perfect snack to serve guests? Turn to these spicy turkey meatballs with a sweet mango balsamic vinegar glaze. Your family or guests will love the sweet & spicy flavor!

Spicy Turkey Meatballs with Sweet Mango Balsamic Glaze
Serves 10
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 small onion, grated
  2. 3 garlic cloves, minced
  3. 1/2 cup breadcrumbs
  4. 1/2 cup grated Parmesan
  5. 1 pound ground dark turkey meat
  6. 1 1/2 teaspoons crushed red pepper flakes
  7. 1 teaspoon hot sauce (such as Tabasco)
  8. Salt and pepper
For Mango Balsamic Glaze
  1. 1 large mango, peeled and cubed
  2. 2 cloves garlic
  3. 1/2 cup 18 Year Old Traditional Balsamic Vinegar
  4. 1/2 cup water
  5. 1/4 cup honey
  6. 2 tablespoons unsalted butter
Instructions
  1. Preheat oven to 400°F. Line a cookie sheet with parchment or greased foil.
  2. In a large bowl, combine all ingredients for the meatballs.
  3. Roll meat mixture into 1-inch meatballs and bake for 15-20 minutes until golden and cooked through.
  4. Remove from oven and allow to cool slightly.
  5. While the meatballs are cooking, in a food processor, pulse together the mango, garlic, balsamic, water and honey.
  6. Pour mixture into a medium saucepot.
  7. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until mixture begins to looks slightly thick.
  8. Remove from heat and stir in butter.
  9. Season with salt and pepper to taste.
  10. Place a toothpick into each meatball and dip into Mango Glaze. Add a cube of mango to the end of the toothpick. Serve warm and enjoy!
Notes
  1. Or use our Mango White Balsamic Vinegar
Adapted from Clinton Kelly
Adapted from Clinton Kelly
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Our finest balsamic vinegar from Modena, Italy. Produced in the traditional Modena style and aged at least 18 years in Oak barrels.
     
    Tip: Very diverse; thick and potent enough to be dripped onto a dish as a condiment and also balanced enough so it will pair well with one of our olive oils in a salad dressing. The acidity of our Traditional Balsamic vinegar makes it pair extremely well with our sweeter oils and with sweet foods, such as fresh fruit or even ice cream.

Leave a Reply

Your email address will not be published. Required fields are marked *